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Old 04-16-2012, 09:05 PM   #251
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I made this on Saturday, got about 72% efficiency:

5.5 lb Marris Otter
1.5 lb Crystal 60
7 oz Chocolate Malt

80 Minute Mash
Mashed in at 164F
After 20 minutes, 160.2F
After 40 minutes, 156.2F
After 60 minutes, 152.2F so I heated water to 156.7F
After 80 minutes, 154.2F

60 Minute Boil
12:43PM Heated water to 170F, 6 gallons to boil

45 minute addition - 1 oz Fuggles
15 minute addition - 1 oz Fuggles, Irish Moss, wort chiller
10 minute addition - yeast nutrient
1:43 PM flame out
2:00 PM chilled to pitch temperature, 5 gallons chilled wort, 1.044 OG

4.75 gallons in fermenter, pitched S-04 yeast

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Cannot wait to try this! How long have people been letting this ferment? Is it really done within 10 days?

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Old 04-17-2012, 01:04 AM   #252
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Oddly Enough Scottvin, I also made this weekend with just a 60 minute mash. Fermenting away as we speak!

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Old 06-26-2012, 02:43 PM   #253
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I'm think about giving this a go with some washed Denny's Fav 50. Thoughts?

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Old 06-26-2012, 07:23 PM   #254
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Quote:
Originally Posted by tagz
I'm think about giving this a go with some washed Denny's Fav 50. Thoughts?
I love that yeast! Give it a whirl and post your thoughts on it!
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Old 07-22-2012, 02:00 AM   #255
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I made this today, with slight modification. My recipe was:

5 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 69.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 18.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 6.1 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 6.1 %
0.90 oz Willamette [5.20 %] - First Wort 70.0 min Hop 5 21.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -
OG 1.038
IBU 21.0
SRM 24.9

I enjoy doing no-sparge for anything 1.040 or lower, so I had to adjust a little for efficiency. Also, I just felt like a tad more chocolate--had even considered making a low gravity brown porter today--then, when collecting my grains, I saw some flaked barley in the bucket, which I had been thinking I should try to use soon, so I threw a bit in.

Anyway, I've been admiring Reaper's Mild for some time, so I look forward to trying this in a few weeks. Hopefully, my own personal impulses regarding ingredients won't diminish its awesomeness much.

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Old 07-22-2012, 03:22 AM   #256
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Quote:
Originally Posted by Orthobrewsky
I made this today, with slight modification. My recipe was:

5 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1 69.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 18.2 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 6.1 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 6.1 %
0.90 oz Willamette [5.20 %] - First Wort 70.0 min Hop 5 21.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -
OG 1.038
IBU 21.0
SRM 24.9

I enjoy doing no-sparge for anything 1.040 or lower, so I had to adjust a little for efficiency. Also, I just felt like a tad more chocolate--had even considered making a low gravity brown porter today--then, when collecting my grains, I saw some flaked barley in the bucket, which I had been thinking I should try to use soon, so I threw a bit in.

Anyway, I've been admiring Reaper's Mild for some time, so I look forward to trying this in a few weeks. Hopefully, my own personal impulses regarding ingredients won't diminish its awesomeness much.
Thank you for the props on this one! If your tweaks net you a great beer let me know, I will brew your version. Variety is always nice!
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Old 07-26-2012, 01:24 AM   #257
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Well I brewed this up with the 1450 and it tastes fantastic. Really creamy and great full flavor for such a small beer. I also adjusted the keg for lower pressure, pulled out my mixer insert to increase the flow, and I'm getting a nice thick head, which just adds to the full mouthfeel. I definitely recommend trying this with Denny's Fav 50!

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Old 07-31-2012, 03:08 AM   #258
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Quote:
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Thank you for the props on this one! If your tweaks net you a great beer let me know, I will brew your version. Variety is always nice!
I just kegged it with an ounce of priming sugar, so I'll report on it in a couple of weeks or so. I only got down to 1.015 (from 1.038). Is that pretty typical? With such a high proportion of crystal and chocolate and a high mash temp., I wasn't too surprised, I guess.

The sample tasted great. It should be a nice beer for a thirsty guy in late summer.
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Old 07-31-2012, 04:10 AM   #259
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Quote:
Originally Posted by Orthobrewsky

I just kegged it with an ounce of priming sugar, so I'll report on it in a couple of weeks or so. I only got down to 1.015 (from 1.038). Is that pretty typical? With such a high proportion of crystal and chocolate and a high mash temp., I wasn't too surprised, I guess.

The sample tasted great. It should be a nice beer for a thirsty guy in late summer.
Brew more, really... I tend to drink this one by the gallon in the heat of summer. Fills you up but doesn't knock you out. I also like it in winter while decorating, I can focus on what I need to do!
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Old 08-27-2012, 08:25 PM   #260
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Quote:
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Brew more, really... I tend to drink this one by the gallon in the heat of summer. Fills you up but doesn't knock you out. I also like it in winter while decorating, I can focus on what I need to do!
I like it a lot. I don't seem to get much head, but I've got the carbonation very light. That will probably increase; there was no way to induce any head until it was cold for a couple of weeks. Not really important, just a comment and maybe especially worth noting since I added some flaked barley and since you seemed to have a decent head in your pictures. About that addition--it is very clear, despite the half pound of flaked, but I also used Whirfloc.

It's a great, flavorful, easy-drinking beer that still has some substance to it and brings satisfaction. I'd have reported back sooner, but my beers just don't seem to reach their peak until they've been in the cold for a couple weeks or more and I primed with sugar in the keg.

I would like to keep something like this around--maybe alternating this with an ordinary bitter I had on tap right before this.
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