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Old 05-20-2013, 03:29 PM   #251
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Quote:
Originally Posted by felipefranco
I've seen some guys asking but I couldn't find the answer.
Is the flaked corn in the recipe the same as Kellog's Corn Flakes or is that another kind of flaked corn?
It's flaked corn like you'd get at you LHBS. It's a lot thinner than corn flakes. Almost looks like oatmeal.
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Old 06-07-2013, 07:51 PM   #252
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I brewed this recipe and it was very good. Thanks for the recipe. I did my own comparison to Newcastle and my beer was a little darker in color and cocoa flavor really came through...Maybe a little less chocolate next time.

The only thing that was clearly different from the Newcastle is that mine had no hop aroma whatsoever. Although the bitterness was fine there was no hop aroma. Clearly different from the Newcastle.

I was wondering if anyone has noticed this from their results? I'm using hop bags and I'm wondering if the bags are preventing the full flavor and aroma into the wort?

Thanks,

Dan

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Old 06-14-2013, 08:43 PM   #253
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Quote:
Originally Posted by dp2001
The only thing that was clearly different from the Newcastle is that mine had no hop aroma whatsoever. Although the bitterness was fine there was no hop aroma. Clearly different from the Newcastle.

I was wondering if anyone has noticed this from their results?
Mine didn't have much in the way of aroma either. I was chalking it up to the last addition being at 15 minutes. More flavor than aroma with that long to go. Maybe an addition at 5 minutes or at flame out, if you're looking for aroma?
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Old 06-26-2013, 06:14 PM   #254
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Hi BM/All, what is the consensus recipe for a 5.5 gal AG batch? I see a lot of variations with ingredients/temps and such.....

Can someone list the best variation

Thanks ! - cannot wait to try this

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Old 08-15-2013, 04:39 PM   #255
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Brewing this Saturday.


I might toss some EKG the last few minutes for aroma boost.

Are there any suggestions for brewing water on this? I think I'm probably just going to use my fairly soft tap water and add a literal pinch of calcium chloride to the mash and maybe 1-2 tsp gypsum to the kettle (11 gal).

TD

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Old 08-16-2013, 12:25 AM   #256
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Well I made this recipe today, and with some of my silly errors, I hope it comes out ok.

I wanted the more malty version so I figured I would mash at 158. I do BIAB, so I set my strike temperature to 163 which gives me 5 degrees to play with. When I mash at 154 I use a strike temperature of 160 so 5 to 6 degrees seems to work.

By the time I had all of the grain in the temperature was at 162, only one degree drop. so I stirred and waited and stirred until the temperature was at 157 and closed the kettle for the mash. I mashed for 60 minutes plus the time at the higher temperature. When the mas was finished my brewhouse efficiency was at 99%. Something is wrong for sure.

When the boil was complete the og was 1.050. I'm not sure how much of this will be fermentable sugar. We will have to see how it turns out. It smelled awesome and I'm sure it will taste awesome if it isn't too sweet.

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Old 08-17-2013, 09:23 PM   #257
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I brewed this today with a couple tweaks:

69.3% Maris Otter
11.6% Flaked Corn
4.3% CaraPils
4.3% C-15º
2.9% C-60º
2.9% Chocolate
2.9% Special B
1.4% C-90º
0.4% Roasted Barley (UK)

I Mashed for 30 minutes (Full Conversion) at 155º
Did a Mash Out too

Hops
60 min: Target 1 oz 8.5% & EKGoldings .25 oz (5.2%)
15 min: EKGoldings 0.75oz (5.2%)
0 min: EKGoldings .5oz (7.2% but they'd been open since March and in freezer in a mylar bag that I could re-seal..)

Oxygenated, Pitched 2 packs S04. Tried chilling to 68º but could only make it to 70 so. Collected a sample and gonna try using as both a FFT and daily gravity check. slapped an airlock on the hydroflask. Will see how that works...

In fiddling with the recipe, It seemed challenging to get the color from being too dark, the gravity from being too high, and the ABV from being too low. maybe next time I just brew the original post and leave at that. I think mine is going to be too dark. I also hit 1.048 OG shooting for 1.046. Maybe my boil was more vigorous with my new propane regulators and I boiled off more. I forgot to remove the immersion chilled to get an accurate gravity read prior to running off through the Therminator (I swear mine is plugged...) Other possibility is that my sample had a lot of crud in suspension (hot and cold break that didn't get filtered.) Seriously thinking about ditching the Hop Blocker and doing a true recirculation whirlpool with immersion chiller and prechiller and/or Counterflow Chiller like the new SS ChillZilla style that's out.

Thanks for the recipe.

TD

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Old 09-21-2013, 11:54 PM   #258
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Is this a a 60 min or 90 min boil it states both in the recipe

thanks

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Old 09-26-2013, 04:06 PM   #259
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I tried a version of this using

Maris Otter 34%
2-row 41%
C-60 13%
Victory 6%
Pale Chocolate 3%

Mashed @156F for 50 minutes. Mash out at 173F and batch sparge.

OG: 1.040
IBU: 15

Nottingham Ale Yeast
Irish Moss in boil

This smells great. I have a feeling it's going to be much more New Castle Like than my last attempt. I wish I had used 2% special B for a bit of raisin.

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Old 10-02-2013, 03:44 PM   #260
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Couple of questions on this:

Primary Fermentation (# of Days & Temp): 7 at 69 degrees
Secondary Fermentation (# of Days & Temp): 5 at 69 with gelatin
Additional Fermentation: Kegged and chilled to 37 degrees for 5 days

Is the gelatin necessary if i can just cold crash at the end of secondary?
When it says keg and chill for 5 days, I keep my keg at about 38f so would I not just keg and let it carbonate and enjoy, why the 5 day time frame ?

Thanks just want to clarify this - brewing this Saturday.

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