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Old 02-05-2011, 04:05 PM   #221
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Originally Posted by nos33 View Post
this is your recipe

85.6 6.00 lbs. Briess LME- Gold America 1.035 4
7.1 0.50 lbs. Caramel Pils Malt Belgium 1.034 2
3.6 0.25 lbs. Special Roast Malt America 1.033 40
1.9 0.13 lbs. Biscuit Malt Belgium 1.035 24
1.9 0.13 lbs. Chocolate Malt America 1.029 350


I am browsing my LHB online store and have found comparatively close ingredients. the site is http://www.beernut.com/zen-cart/ and have found the following goodies.

1. 6.0 lbs coopers light malt extract (LME)
2. 1/2 lb Dingman's Cara 45. (caramel malt) from your recipe
3. .13 lb Dingman's Biscuit Malt
4. .13 lb Dingman's Chocolate Malt
5. 1oz EK Goldings Hops
6. 1oz Willamet Hops

I am missing the 1/2 lb special roast malt Americas and they don't have the WYeast 1272 American Ale II.

They have white labs stuff in ales. should i go with the Irish Ale Yeast or the California ale yeast? And what can I do with the missing americas malts
Use the irish ale yeast. The missing malt will leave out the roasted taste. Not a bad change but it won't be the same.

Quote:
Originally Posted by Irisndfan2 View Post
Well I finnally got to brew this today. Unfortunately my LHBS was out of EK goldings HOps and they didnt have the best alternatives either(Which im pissed about because a month ago they had Goldings). So I eneded up using willamente for both hops additions, will this screw up the taste?? Also they didnt have LME only Extra LME, how will this effect the beer? thanks.
The hops will not change it much if you add the right amount. If the alfa acid of the hop is way different it can change the ibu or effect the bitterness. As for the malt the beer will be lighter in taste.

Quote:
Originally Posted by terrapinj View Post
went and picked up the ingredients for this on saturday at my LHBS

i grabbed Special B - Belgian not realizing that it wasn't the same as the special roast

will this significantly change the profile of the beer?
Special B will make it taste quite different. It will have a raison-like taste to it afterwards. Thats not necessarily bad. Just different.

Quote:
Originally Posted by Irisndfan2 View Post
how much priming sugar did you use for carbing? I am a week into fermenting and I cannot wait! I am just going to leave it in the primary for 3 weeks and then bottle, hope it turns out good.
Use five oz of corn sugar to prime.

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Originally Posted by Boston85 View Post
I made this back in the end of December. Sat in primary for 11 days at around 62 degrees, then transferred to secondary for 2 weeks at 62 degrees. Decided to keg it, so transferred to the keg and wanted to carb it pretty quickly. Turned up to about 30 PSI and shook the keg around for about a minute. It carbed up pretty fast, and has now been in there about 2 weeks. The beer tastes very sweet when I try it... almost yeasty, but I cannot really tell. Do you just think that it needs to settle a bit more in the keg before it is good and ready?
Your problem is that 62f was too cold. Its sweet because it wasn't done fermenting. Now that is carbbed its alittle late to do much of anything.

Well..... Rethinking this.

You could yank it from the fridge, let warm up, siphon back to a fermenter, after a few days repitch some yeast. It can't tell you how it will turn out after all of that. Id do that rather than drink sweet beer.
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Old 02-06-2011, 04:13 AM   #222
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thanks for the update, ended up going back and getting caraamber instead - LHBS didnt have special roast, victory or biscuit at the time but they said this would work best

2 weeks fermenting so far, took a FG today, 1.012, the same as it was after checking at 1 week

taste is coming along nicely, looking forward to tasting the fully conditioned beer for st patricks day

thanks again

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Old 02-18-2011, 01:40 AM   #223
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Bottled it after two weeks only cause I didnt have any beer at all and I was impatient lol, but its been in the bottle 17 days now and its [almost there! I had one at 7 days(i KNow, I know), 10 days, 14 days, and now 17 days(ive had three tonight....) and its almost ready. I am pumped to drink this over a month into carbonation. I will say the color turned out great and the head is awesome already, will deff brew this again. Gonna be perfect for st. Patty's day

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Old 02-18-2011, 01:41 AM   #224
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wish I could post a pic of this in my dogfish head glass, head is phenominal.

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Old 02-18-2011, 04:14 AM   #225
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wish I could post a pic of this in my dogfish head glass, head is phenominal.
Upload it to flicker, then post a link....
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Old 02-18-2011, 01:43 PM   #226
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good call,


http://imageshack.us/photo/my-images/46/img0508ze.jpg/


http://imageshack.us/photo/my-images/811/img0512xq.jpg/

first one is the nice head, but a little blurry, so I posted a second pic.

Thanks for the recipe!

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Old 02-19-2011, 02:49 AM   #227
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how does the flavor come through after a month conditioning? Don't get me wrong I like it now at three weeks, but I would deff like a little more malt flavor to come through, will I notice more in the next couple weeks?

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Old 02-19-2011, 06:22 AM   #228
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Quote:
Originally Posted by Irisndfan2 View Post
how does the flavor come through after a month conditioning? Don't get me wrong I like it now at three weeks, but I would deff like a little more malt flavor to come through, will I notice more in the next couple weeks?
You might notice a little more malt flavor, as the late hop addition starts to fade. It will continue up to a point. Odds will be that it won't last long enough for that to occurr, so make more.
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Old 02-19-2011, 02:57 PM   #229
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You might notice a little more malt flavor, as the late hop addition starts to fade. It will continue up to a point. Odds will be that it won't last long enough for that to occurr, so make more.
ok, thanks for the response, it deff is quaffable I will say that haha
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Old 02-20-2011, 12:23 AM   #230
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finally got around to bottling this. uncarbed tasted sort of like a hefe. is this normal?

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