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Old 02-27-2012, 02:45 AM   #31
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Originally Posted by BostonHomeBrew
Thanks for the great recipe! Although, I'm using Beer Alchemy and the 9# of extract is putting it at an OG of 1.080. I'm assuming I should pull it down to ~6lb 12 oz? That seems to put me in at around OG 1.064 and FG 1.019. Brewing it tonight!!!
Yes whatever beersmith says; I didn't do the extract calcs, sorry.
Are you using dry or liquid (so I can update
thread)?
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Old 04-02-2012, 03:37 AM   #32
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This is not the next, but the one after for me. Thank you for sharing! I am very excited to try this and will let you know how it turns out.

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Old 07-14-2012, 02:28 AM   #33
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thank you for this. It is awesome. Hands down the best porter I have brewed.

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Old 07-25-2012, 04:16 PM   #34
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So I made this beer all grain version 21 days in primary FG 1.012, and secondary 22 days, bottled 14 days, I opened one last night and detect some astringency ...I'm not too familiar with this style so is this normal, or does the roasted barely make the beer a little more "harsh" mash temp was 154

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Old 07-25-2012, 04:48 PM   #35
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Originally Posted by RUNningonbrew View Post
So I made this beer all grain version 21 days in primary FG 1.012, and secondary 22 days, bottled 14 days, I opened one last night and detect some astringency ...I'm not too familiar with this style so is this normal, or does the roasted barely make the beer a little more "harsh" mash temp was 154
Hi,
I don't know the particular answer but I found this in an online resource:
" Beers containing more dark grains are more likely to have some astringency in them. This is because darkly-roasted malts give up their tannins a bit easier in the mash. In a dark beer like a porter, adding less dark malt really isn’t an option. So, it pays to keep two things in mind. First, if you don’t oversparge, you probably won’t get an excessive amount of astringency, even in the darkest porter. Monitor your final runnings and don’t let them drop below SG 1.010 (or rise above a pH of 5.8, if you have a pH meter). Also, you can cool down and taste little samples of your runnings as you direct them to your kettle. Once the runnings start to have a puckering, drying sensation to them, stop collecting wort.

Finally, keep in mind that a hint of astringency in a porter, especially an aggressive robust porter, is not a bad thing. In most beers — especially lightly colored and flavored beers — brewers strive to minimize astringency. However, a small amount in a dark beer can actually be a good thing — a pleasant, drying sensation in the aftertaste. As with many things, it’s all a matter of degree. "
http://byo.com/stories/beer-styles/a...actical-porter
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Old 07-25-2012, 04:51 PM   #36
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thank you for this. It is awesome. Hands down the best porter I have brewed.
cheers thanks!
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Old 09-27-2012, 11:51 AM   #37
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Thanx for the recipe. I brew this porter yesterday. I remplace the maltodextrine by dextrose. My original gravity was little bit low (1.058). Maybe because i have a bit more than 5 gallon. I'll keep you in touch!

*Sorry for my english, i'm french canadian!

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Old 09-27-2012, 02:53 PM   #38
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Quote:
Originally Posted by brasse-camarade
Thanx for the recipe. I brew this porter yesterday. I remplace the maltodextrine by dextrose. My original gravity was little bit low (1.058). Maybe because i have a bit more than 5 gallon. I'll keep you in touch!

*Sorry for my english, i'm french canadian!
Hello--As an FYI, those ingredients are not interchangeable (they actually do somewhat the opposite) but hey, it will be beer! cheers.
Wendy
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Old 09-27-2012, 05:44 PM   #39
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HI midfielder5,

I dont understand FYI (loll)!

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Old 11-08-2012, 04:06 PM   #40
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Thx for the recipes! The best beer i ever brew! Nasty roast burned, smoked and coffee taste with a great hoppy flavor (not too much!?). Thick foamy brown head and creamy texture. Alcool is lower i was expect (6.3%) but i think is my mash tun are not very efficient.

Thanx a lot, can wait to brew another batch!

cheers

img-20121107-00035.jpg  
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