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Old 02-15-2012, 03:27 PM   #11
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Originally Posted by Tim27 View Post
Looks like it will be tasty. I think some of the more experienced brewers may tell you to cut back on the flaked barley.
Can anyone comment a little more on why the flaked barley should be cut back, and what I should replace the grain % with? I'm having trouble finding a resource on this.
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Old 02-15-2012, 06:10 PM   #12
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Well as I have learned it flaked barley is used to aid in head retention and percieved mouthfeel of the beer. Most recipes I have seen seem to haver around 10% flaked of the total grain bill. So to get the desired effect from the flaked barley a pound maybe a pound and a half should be plenty. Then just increase your Marris Otter to make up the difference. Otherwise just go with what you got and see how it turns out. Still will be good beer.

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Old 02-15-2012, 06:19 PM   #13
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Thanks Tim! So I can adjust the Flaked down to about 1.5# and up the Marris to 9.5-10#. This should increase the OG gravity, because it's my undertanding the flaked barley doesn't add much in terms of sugars.

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Old 02-15-2012, 06:23 PM   #14
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That's how I understand it. If you are using a brewing calculator you can just play around until your numbers look right.

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Old 02-17-2012, 05:56 PM   #15
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Thanks, I think I am going to brew this up tomorrow for St. Patty's day. Seems like every year I am forgetting about this all-important drinking holiday. Hopefully a month will be enough time to get it brewed, kegged, and carbed!

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Old 02-17-2012, 08:46 PM   #16
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Well looks like you will be brewing it before me then. I've had something come up and am leaving town tonight, and haven't had a chance to go to my LHBS to get the ingredients. Hopefully I will have enough time to drive the 1.5 hours to the LHBS and brew on Sunday.

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Old 02-21-2012, 06:49 PM   #17
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Will I need a blow off tube for this?

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