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Old 04-20-2010, 10:32 PM   #11
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Oh man! this is nice now! nice 8% alcohol warmth smoke flavor is present, but not over the top. thick & creamy with some residual sweetness. slight fruitiness with a pepper back bite from the yeast. needs a bit more aging to blend flavors, but this may be my best imperial porter yet! going to be great with dinner at summer BBQs~

8% smoked goodness! Happy Happy!

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Old 04-22-2010, 04:50 PM   #12
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Awesome, I'm glad you like it. I'm going to try it with rauschmalt instead of peat next time too, although I love peat smoke.

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Old 05-06-2010, 03:50 AM   #13
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So happy with this one I shipped it off today to the "Carolina Brewmasters 2010 US Open Competition" in Charlotte.

My first judged competition in over 10 years (last was before I started brewing again in 08. entered in the 22B smoked other cat. since I made it Imperial and it is a porter.

I will post how I did. had 1 new (brewing for 1 1/2) and 2 people who "don't like beer" and a fussy (loves Stella) beer drinker really like it!

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Old 06-08-2010, 02:44 AM   #14
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got my results back 26.8 overall in smoked other catagory... not bad but hoped for better. scored 28 from certified judge and 26 from apprentice judge, and 26 from non-certified judge. trying again in another category in next competition. too much going on for the smoked other category since i bumped it to imperial. will try category 24 specialty/experimental since it is multi style entry ( it's better than a 28) just has too much going on with the yeast I used. I think some of the atringeny they where picking up on was the Safbrew # T-58 pepperiness which really came through, one judge asked if it was oaked! just need a different catagory since it does cross more lines than I thought. will brew with a thames valley next time for competition. but WILL brew w/T-58 for me! LOVE IT woody and complex yet dry!

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Old 08-21-2010, 08:02 PM   #15
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Quote:
Originally Posted by masonsjax View Post
Size: 5.5 gallons

11.0 lbs US 2-row malt
1.75 lbs Chocolate malt 350L
0.75 lbs Crystal malt 60L
0.25 lbs Black malt
3.0 oz peated malt

0.75 oz Columbus (14.0%) @ 60
0.50 oz Willamette (4.5%) @ 10

Safale US-05 yeast (I pitched onto a prior cake)

Mash at 154F for 60 mins. Boil 60 mins...
I made a similar recipe to this yesterday that had 12lbs malt. I assumed it meant grain, but all that grain soaked up my 3 gallons of boil water. Do you mean DME for this recipe? If you do use grain, how do you get the liquid out of the grain?
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Old 08-23-2010, 05:23 AM   #16
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This is an all grain recipe, so the grain is mashed, not boiled. Use the search button on this site to read more about AG brewing techniques. Good luck.

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Old 09-29-2012, 02:22 PM   #17
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Hey Mason. First off I must say your profile picture is awesome. That movie is great! I plan on brewing this tomorrow. I was wondering what your efficiency is. Mine is around 77% so I was thinking of cutting back on the grain bill to get around the 6.5% ABV.

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Old 09-30-2012, 03:27 AM   #18
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I'm more of a artist than a scientist when it comes to brewing. I create the recipes using Qbrew software to get in the ballpark, but from there on out I kinda just wing it. I don't think I've used my hydrometer once in the last couple of years. I think Qbrew defaults to 75% or so, but I found that the yeast generally attenuates more than what's estimated. Sorry I don't have more helpful recommendations. I'm sure your beer will be awesome though. Cheers!

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Old 09-30-2012, 05:18 AM   #19
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ABV: 6.4%
What do I need to do to make this beer 5-5.5%? Reduce the 2-row malt? If so, is there a calculation of how much to reduce the malt?
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Old 09-30-2012, 01:49 PM   #20
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There are a lot of variables, but you could add up the potential fermentables for the mash schedule and adjust for your system's efficiency, boil off rate, etc. There is a lot of brewing software out there to help you do all of that. Yeah, you could just reduce the base malt, but you might want to also slightly reduce the specialties accordingly so you keep the intended flavor profile.

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