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Old 02-17-2015, 11:05 PM   #71
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Originally Posted by kelvarnsen View Post
My wife got me this book for Valentine's day. I am excited to try it. I am curious to see how these recipes with 100+ IBU's turn out. Anyone else try any of the recipes in it?

Also anyone have any luck, or have a good process for making (or better yet buying) and using brewers caramel? Does it add any flavour or just colour?
I don't think anyone sells it, here is how to make it http://www.unholymess.com/blog/beer-...rewers-caramel
I did this once but often omit the caramel or use a debittered black malt like carafa special or midnight wheat to hit the SRMs if the beer really NEEDS to be darker (ie. nobody outside of the BJCP wants a porter to be brown)

...and while there, here is a good method for making the darker inverts http://www.unholymess.com/blog/beer-...brewers-invert

...and if you get through all of the recipes in the book, here is a list of all of recipes Ron posted on his blog: http://www.unholymess.com/blog/lets-brew
They are worth reading for the discussion and brewing notes from Kristen England.
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Old 02-17-2015, 11:41 PM   #72
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That's a great compilation website - thank you!

My 1804 B.P. TT is bottle conditioning now. Couple more weeks til I crack one open...

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Old 02-28-2015, 05:33 PM   #73
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Finally time for a tap...er, bottle report. Fourteen days conditioning and carbonation is perfect with a long lasting head. This is good beer! Very roasty with a seriously authentic and unique coffee aroma/flavor. There is NO coffee in this beer, I swear! Just 46% brown malt, which is certainly an uncommon ingredient, especially in such high proportion.

Beer finished at a fairly high FG of 1.021, leaving it nice and malty with a low-ish ABV under 5%. Even so, the bitterness is balanced with the rich flavors. I will be enjoying this one. Good luck with your vintage recipes, all... I'll be looking into brewing another one soon.

tt-first-pour.jpg   tt-backlit.jpg   tt-almost-gone.jpg  
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