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Old 08-26-2011, 06:34 PM   #31
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Any thoughts on using Wyeast 1028 London Ale yeast for this one? I just made a porter with it and will be washing some of the yeast.

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Old 08-26-2011, 07:39 PM   #32
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Quote:
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Any thoughts on using Wyeast 1028 London Ale yeast for this one? I just made a porter with it and will be washing some of the yeast.
Awesome choice. Be sure and keep the mash temp nice and high so the 1028doesn't dry it out and remove all that delicious body we are building.

I had a thought with this recipe the other day.....adding about %5 oats would be really nice....out of line for the style I think, but I bet it would really tasty.
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Old 08-26-2011, 10:59 PM   #33
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I was going to brew another Scottish recipe, but saw someone compared this favorably with Robert The Bruce, which I had for the first time last week and loved, so I'm thinking I might go this way instead. A couple questions/thoughts:

I've got Columbus and Centennial in the freezer, do you think those (probably Columbus) would be an acceptable sub?

I've got washed 1084. Acceptable?

The recipe that I was originally going with called for 4oz Peated. Do you think the smoke would go well with this? I'll probably be hitting the LHBS tomorrow! Thanks!

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Old 08-28-2011, 06:14 AM   #34
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Quote:
Originally Posted by bjl110 View Post
I was going to brew another Scottish recipe, but saw someone compared this favorably with Robert The Bruce, which I had for the first time last week and loved, so I'm thinking I might go this way instead. A couple questions/thoughts:

I've got Columbus and Centennial in the freezer, do you think those (probably Columbus) would be an acceptable sub?

I've got washed 1084. Acceptable?

The recipe that I was originally going with called for 4oz Peated. Do you think the smoke would go well with this? I'll probably be hitting the LHBS tomorrow! Thanks!

1084 (irish ale) is a great yeast for this. Just adjust your mash temp down accordingly. I would use the columbus to bitter and do not FWH. I will tell you straight up that you get hop flavor and aroma from FWH. Throw columbus in at the beginning of the boil and call it good.

Personally, smoked malt isn't for me so I would ommit it.
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Old 08-28-2011, 06:34 AM   #35
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What the heck is FWH?

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Old 08-28-2011, 01:29 PM   #36
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First Wort Hops

Adding hops to BK prior to achieving boil, usually as the Wort is drained from the MLT.

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Old 10-22-2011, 02:15 AM   #37
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Hello,
I am still fairly new at all grain brewing and am not entirely clear on what this means:

"decocted 45 minutes at 157"

i was under the impression decoction is to remove some of the mash and boil it. Can someone lay out the process for me? other than that i am clear on everything else in this recipe.
Thanks!

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Old 10-22-2011, 05:31 PM   #38
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I think he means to pull a decoction to raise it to 157...then hold for 45 min.

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Old 10-23-2011, 05:27 PM   #39
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Quote:
Originally Posted by Bjornbrewer View Post
I think he means to pull a decoction to raise it to 157...then hold for 45 min.
This is correct. Beersmith will calculate the decoction volumes for you.
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Old 10-23-2011, 09:03 PM   #40
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so it did! cheers guys .

I'll post back after i make and drink a batch!

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