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Old 11-17-2008, 12:09 AM   #51
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I see. Well, if you want to brew something a little lighter next time this is what I'd try.

Cut the 2 row by a lb and the specialty grains by 1/3 ea. It'll be lighter, but still retain a lot of the flavor characteristics. I may try something along those lines myself and see how it turns out.

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I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!
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Old 11-17-2008, 01:08 AM   #52
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I will have to do it soon. This beer has been on the gas for about a week and a half...I'm drinking it by myself and it's almost gone if that tells you anything! Better get some ingredients...

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Old 11-17-2008, 04:38 PM   #53
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Quaker Old Fashioned or the Quick 1 Min variety? Or do you use oats from the Homebrew store. I'm thinking of fresh rolled oats from my greain roller (used for making cereal) that way it's fresh rolled, just like my grains, fresh crushed just minutes before the mash.

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Old 11-17-2008, 04:44 PM   #54
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From www.howtobrew.com (great resource!). Flaked oats from the HBS are like instant oats. You can use other types, but you should cook them according to directions first.

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Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.
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Old 11-17-2008, 04:54 PM   #55
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Thanks, Sparky. Will let you know how it turns out....

Course, it could be a while before I get to it!

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Old 11-20-2008, 10:04 PM   #56
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I gotta apologize sparky. I've soiled your reputation with my version of your Brown Ale. I just got my score sheet back and got a mere 25.5 points (a 25 and a 26) in the Land of the Muddy Waters competition. Don't hate me. It was only my 3rd beer.

Both judges noted a "musty" aroma, which I didn't detect in the kegged beer. Of course it's gone by now. I wonder if my bottleing technique (from the keg) was flawed and it was oxidized by the time they opened it.

I'm going to try that recipe again. I enjoyed it immensely.

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Old 11-20-2008, 10:06 PM   #57
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I enjoyed it immensely.
I'm not sparky, but i suspect that this is the most important part of the whole brewing process.
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Old 11-20-2008, 10:55 PM   #58
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I've never entered a competition, so you've got 25.5 pts more than me.

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Old 11-25-2008, 05:09 AM   #59
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I've seen the other partial mash recipes and have to decided to give this a try. However, I'd rather use more grain and less extract if possible. Would I be able to get away with this:

3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 30.77 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.03 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.26 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 10.26 %
0.50 lb Victory Malt (25.0 SRM) Grain 5.13 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.56 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 14.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 7.8 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.61 %
Bitterness: 22.0 IBU
Est Color: 16.2 SRM

Is this two much grain for my small partial mash setup?

Thanks.

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Old 11-25-2008, 01:11 PM   #60
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dfohio - welcome to the forum!

I think the recipe looks good for a partial mash.

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