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Old 11-02-2011, 02:26 AM   #51
permo
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Originally Posted by CorneliusAlphonse View Post
brewed this last night. oversparged by almost 2 gallons (whoops! no idea how that happened!) so I had to take extreme measures to hit the OG. I took about 1.5 gal of the extra sparge, boiled it down on my stove to about 0.5 gallons while the hops and main boil happened outside on the propane. Added it back together at the end of the boil, hit 1.071.

[I would have just boiled it all on propane for an extra hour before adding hops to get it to the right volume, but it was already super late, propane tanks were almost empty and I had to keep alternating between them as they froze. it was cold last night.]

now i'm trying to figure out what it's going to taste like .
It's going to taste great, I consider the kettle carmelization an improvement to the recipe.
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Old 11-04-2011, 06:58 AM   #52
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mashed for 45 minutes at 149 and decocted 45 minutes at 157
So I watch a decoction video from Brew TV on youtue. If I am correct then I will take out the thinkest Grist from the mash and heat it up to 157 and let it sit at that temp for 45 min or is the whole decoction 45 min from when it hits the burner? I just wanna make sure I don't mess this bad boy up. Looks to good to ruin!
Thanks
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Old 11-04-2011, 11:55 AM   #53
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^see page 4.

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Old 11-04-2011, 03:57 PM   #54
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I don't even really boil it that long. I boil the decoction for a few minutes and then toss it back into the mash tun, stir it up, measure the temp and proceed.

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Old 11-05-2011, 12:19 PM   #55
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I brewed a modified version of this last night... Here's the recipe.

9 lb - Maris Otter
1 lb - Munich Malt
1 lb - Crystal 60L
1 lb - Special Roast Malt
0.5 lb - Amber Malt
0.5 lb - CaraPils/Dextrine
0.15 lb - Roasted Barley
0.10 lb - Chocolate Malt

(Mashed at 152 degrees for 45 Minutes, followed by a batch sparge)

0.5 oz Chinook (60 Min)
0.5 oz Chinook (15 Min)

Pitch - Wyeast 1728 (Scottish Ale)


I tasted the wort this morning, and unfortunately, wasn't impressed. It tasted almost burnt and rather bitter. There were several sweet overtones, however to me it didn't taste all that good. I know that fermentation, secondary and aging will change the flavor profile dramatically. I guess I expected a different taste. Should I just chill out, and stay the course?

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Old 11-06-2011, 11:50 PM   #56
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Originally Posted by JJPicardo View Post
I brewed a modified version of this last night... Here's the recipe.

9 lb - Maris Otter
1 lb - Munich Malt
1 lb - Crystal 60L
1 lb - Special Roast Malt
0.5 lb - Amber Malt
0.5 lb - CaraPils/Dextrine
0.15 lb - Roasted Barley
0.10 lb - Chocolate Malt

(Mashed at 152 degrees for 45 Minutes, followed by a batch sparge)

0.5 oz Chinook (60 Min)
0.5 oz Chinook (15 Min)

Pitch - Wyeast 1728 (Scottish Ale)


I tasted the wort this morning, and unfortunately, wasn't impressed. It tasted almost burnt and rather bitter. There were several sweet overtones, however to me it didn't taste all that good. I know that fermentation, secondary and aging will change the flavor profile dramatically. I guess I expected a different taste. Should I just chill out, and stay the course?
This an entirely different beer than the one I posted. Lower gravity, different yeast, different malts, different mash schedule........not sure what to tell you, but it looks like you made an overhopped irish red. I would drink the crap out of it though, it sounds tasty.
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Old 11-07-2011, 01:48 PM   #57
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This an entirely different beer than the one I posted. Lower gravity, different yeast, different malts, different mash schedule........not sure what to tell you, but it looks like you made an overhopped irish red. I would drink the crap out of it though, it sounds tasty.
What about the "burnt" taste? Any idea where this might have come from??

Also, the Wyeast never took off. I waited 36 hours, checked gravity. Nothing. I'm thinking that I may have had a bad package of yeast. Anyways, I re-pitched, this time with the Nottingham that your recipe called for. Hopefully this won't cause too much of an issue.
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Old 11-07-2011, 02:11 PM   #58
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What about the "burnt" taste? Any idea where this might have come from??

Also, the Wyeast never took off. I waited 36 hours, checked gravity. Nothing. I'm thinking that I may have had a bad package of yeast. Anyways, I re-pitched, this time with the Nottingham that your recipe called for. Hopefully this won't cause too much of an issue.
Relax, you really can't gague much by how the unfermented wort tastes.
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Old 11-07-2011, 06:02 PM   #59
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Relax, you really can't gague much by how the unfermented wort tastes.
You're right. Normally I wouldn't worry about it. Typically I brew IPA's, and the wort usual tastes great. I suppose I was just expecting a great tasting result immediately. I'm just going to let this one age in secondary for 3+ months, and see what we got in early February. No need to rush it.
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Old 11-15-2011, 05:21 PM   #60
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Quote:
Originally Posted by permo View Post
This an entirely different beer than the one I posted. Lower gravity, different yeast, different malts, different mash schedule........not sure what to tell you, but it looks like you made an overhopped irish red. I would drink the crap out of it though, it sounds tasty.
After fermentation (which occurred after I re-pitched with Nottingham) the beer (albeit non carbonated) tastes MUCH better. Hints of Caramel, Toffee, and refined spirits linger on the palate far past the initial sip. I am impressed, and LOVING the fact that my first attempt at all grain is seemingly a successful one.
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