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Old 10-25-2012, 12:58 PM   #501
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I try to come up with my own recipes for the most part, but I think this is going to be what I brew Sunday afternoon. Thanks!

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Old 10-25-2012, 06:07 PM   #502
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Quote:
Originally Posted by FATC1TY
I'm gonna give this one a try. Made some changes.

I swapped out the 2 row with Maris Otter, and added another .5 # of it.

Added .25 # of Special Roast in there to aid in the nutty roast flavor.

Kept it all the same, and plan to hit it with some Wyeast 1099 Whitbread instead of the Notty. Should fair a bit cleaner, but with a nice malty back bone.
How did this turn out? I'm curious to see what differences there are from your changes to the original recipe on this thread!

Thanks and cheers!
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Old 10-26-2012, 06:31 PM   #503
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I just bought the ingredients to brew this on Sunday. Switched to Maris Otter instead of Ameican 2-row and switched the yeast to S-04. Can't wait to give this one a try!

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Old 10-29-2012, 03:22 AM   #504
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Oh my... brewed this a while ago and it tastes amazing

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Old 11-04-2012, 07:25 AM   #505
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Outside of amazing, great, etc., can someone define the taste qualities of this recipe. I want to make it but I'd like to know what to expect of the finished beer. I'm sure all of that has been discussed in these zillion pages but I am growing old and time is of essence. Appreciate any feedback.

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Old 11-04-2012, 04:21 PM   #506
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Quote:
Originally Posted by spamman1368 View Post
How did this turn out? I'm curious to see what differences there are from your changes to the original recipe on this thread!

Thanks and cheers!
I was super, super lazy, so I just got around to kegging this Friday evening.. I added 8.5oz of Grade B Maple syrup to the primary after fermentation looked to be slowing down. I let that sit around 3 weeks now? Somewhere around there.

I used the Whitbread yeast and man, that stuff flocc'd amazingly good. Sitting that long, it was a rubbery cake in the bottom that cleared really good.

Anyways.. Mine turned out okay I think. I'll post a pic and a tasting note mid week when it's carbed up. I tasted a bit after I kegged it, and the maple finish was nice, but I wanted more, so I added around 4 more oz to the keg while it cold crashed, that way the syrup won't ferment since it'll stay too cold. After that, it had a nice maple finish that was pretty light and clean, not cloying.

It looked good though, a bit lighter than I would have liked I think, so we'll see. It was pretty bready, biscuity, with a hint of roast in the body. Nice and light beer though, the maple should be nice for season me thinks!
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Old 11-04-2012, 10:00 PM   #507
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Do you think substituting the 9# 2-row for 4.5# vienna and 4.5# MO would be ok? I really like this brew and wanted to experiment with these malts.

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Old 11-04-2012, 10:54 PM   #508
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Quote:
Originally Posted by kroach01
Do you think substituting the 9# 2-row for 4.5# vienna and 4.5# MO would be ok? I really like this brew and wanted to experiment with these malts.
Go for it. I brewed mine a couple weeks ago with all Maris as my base malt and its great so far. Don't see why partially using Vienna would give you anything but a good beer too. Cheers!
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Old 11-05-2012, 12:38 AM   #509
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Go for it. I brewed mine a couple weeks ago with all Maris as my base malt and its great so far. Don't see why partially using Vienna would give you anything but a good beer too. Cheers!
Hey thanks! Good to hear the all MO came out well!
Would you recommend changing the proportions of vienna/MO?
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Old 11-11-2012, 10:43 PM   #510
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Okay, so I tapped mine.

It taste okay. Not something I'd brew again I think. I'm wondering if was my yeast choice... Has a bit of a fruity nose to it that I'm not fond of for the style...

Taste okay though. Lighter than I wanted, but I could mash higher if I brewed it again.

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