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Old 09-22-2008, 01:10 AM   #61
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Thanks, I went ahead and went with what I was given. It was not a perfect day, but I made beer. I was off on y boil off, so I was short about half a gallon, but I hit all my temps, and all my gravities. I could not help but drink what was left in my kettle when I was done, oh so tasty. I will be doing a side by side with a friend who came by today to help in a few weeks. He loves EFP, so he will be picky. Should be interesting.

Thanks for a great recipe, Ohio!!!!


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Glad to hear your brewday went relatively well. I hope you enjoy it! In fact, I think I'll drink one right now.
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Old 10-17-2008, 02:05 AM   #62
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So I made a 10 gallon batch of this back on June 7th I pitched a starter of WL Dry English in half and a starter of London Ale in the other half and after 3 weeks in the bottle i chilled one of the Dry English Ale version down and gave it a sample. I think this is very close to to Edmund Fitzgerald which is one of my favorite brews. Nice chocolate and malt background. Just a hint of that special b raisin flavor comes through and the nice dry yet somewhat creamy finish keeps you coming back for another sip. This is a very nice recipe ohiobrewtus!! Can't wait to compare this one with the other batch and I think I will go buy a 6er of the real thing to compare all 3 this weekend. Thanks again for sharing!
so how did the london ale batch compare to the dry english ale batch? i'm mainly concerned with which dried it out the most.
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Old 10-18-2008, 11:07 PM   #63
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well, i brewed this recipe today. for some reason i had a lot of problems but in the end it came out ok i think. could only find pale chocolate locally so used that and used UK pilgrim hops for bittering and UK challenger hops for the flavor and aroma additions. pitched a 2L starter of wyeast 1098 and the airlock was going within a couple hours. hope it turns out well. smelled pretty good!

EDIT: oh yeah, used maris otter as the base grain. between that, the pale chocolate, and different hops it might have a slightly different character than the original recipe.

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Old 11-05-2008, 02:43 AM   #64
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I just kegged this today. It tasted so wonderful when I took a sample. hopefully this will last til SWMBO's birthday in two weeks. On to my Chocolate Hazelnut Porter.

THANKS AGAIN OHIO!!!!!

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Old 01-07-2009, 04:15 AM   #65
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I heard they use Wyeast 1028 for this recipe. I'm leery of using special b in an american robust, though. Does it really add anything closer to the beer being cloned?

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Old 01-09-2009, 07:57 PM   #66
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To me, the Special B gives it a bit of dark roast/dark fruit hint. It's very subtle and in the background compared to everything else though.

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Old 02-25-2009, 10:25 PM   #67
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This looks delicious. I am brewing this after my next batch for sure.

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Old 06-27-2009, 03:14 AM   #68
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All I have to say is wow, brewed pretty much this exact recipe(kicked up the 4%ers to 5% and the black patent just a smidgen). This was my first brew AG/extract/period and while it has only been bottled for a week and I just cracked open my first one, delicious, now I just have to contain myself until they are properly finished....

I love EF, and this gives me an excuse to go out and do a comparison .

Thanks for the great recipe , an awesome introduction into this hobby.

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Old 08-27-2009, 05:14 PM   #69
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Hey OB, just wanted to give an update on this recipe, I brewed this on 9-28-08, I put a sixer in the cellar and forgot about it, a couple weeks ago I was digging through the cellar and found the sixer, I thought, wonder what it tastes like 11 months old, put it in the fridge for a few days, and all I can say is wow! That s*&t is freaking awesome man, I dont know if you have ever aged yours that long, but you should try it sometime, I split the batch using S-04 and Notty, these were the Notty strain bottles, anyhow just wanted to tell you how good it is at this age, and thanks for the recipe.

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Old 09-30-2009, 07:30 PM   #70
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Thanks for the recipe...is this really going grain to glass in 4 weeks?

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