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Old 03-08-2012, 08:48 PM   #171
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Default Partial Mash


Is there a partial mash version that is out there and well tested? I keyword searched this and found one.

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Old 09-20-2012, 01:02 AM   #172
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I'm brewing a 2.5 gal batch of this Friday. With a 6.5 gal fermenter, do I need to look into getting a blow off tube set up?

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Old 08-27-2013, 06:18 AM   #173
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Man, I still haven't had the balls to brew this yet. I plan to brew a few different recipes from the forums here at the same time. This is definitely going to happen though!

Anyone have any of their brew left that's been aged for over a year? Tasting notes for an aged version would be well appreciated.

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Old 08-27-2013, 12:47 PM   #174
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This thread is a blast from the past.

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Old 08-27-2013, 01:20 PM   #175
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I have some from two years ago that was a slight tweak. I think I removed the Special B and added dark jaggery sugar. Anyhow at two years it is lacking a strong roast backbone that I like. I used this recipe as an inspiration to brew other stupid big imperial stouts. My recipes have eventually evolved to include more roast and no caramel/crystal malts. The two year old beer is very port like with strong cooked plum flavors and some bitterness. The best way I can describe it is as a roasty black port really except with a little carbonation. It's very good and you should give the recipe a shot. At least chocolate rye is much more common now compared to when I first brewed this recipe. I couldn't find the chocolate rye so I had to use plain rye and I upped the chocolate malt. The second time I ended up ordering online. Now my local carries both chocolate rye and cararye.

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Old 08-27-2013, 06:43 PM   #176
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Quote:
Originally Posted by sfrisby View Post
This thread is a blast from the past.
And this brew should never have been allowed to sit for nearly a year without comment! This one, and Rhoobarb's Damned Kids Oatmeal Stout are THE two best stouts I've ever brewed, yet they're being forgotten.

As for aging this beer, fresh it's intensely bitter, bordering on undrinkable to all but the stoutest () of hop heads. After two years it smooths out and despite being between 11-14% ABV is very drinkable. Dangerously so.

I haven't been able to brew this since switching to BIAB, but as my signature suggests, I hope to do it soon.
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Old 08-28-2013, 07:12 AM   #177
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Quote:
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And this brew should never have been allowed to sit for nearly a year without comment!

True
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Old 09-03-2013, 04:20 AM   #178
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Default Don't think I have enough room


Ok obviously I am a total newb at this.... I have made a couple All grain brews but NOTHING as awesome as this... I have a 10 gallon beverage cooler converted to a mash tun.... I will only be doing a 5 gallon batch of this. CAN IT FIT?!?!?! My educated guess and heart tells me no!

But if it won't fit is there a partial mash route or any suggestions?!?!?!
P.S. I am so down with this recipe it hurts

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Old 09-03-2013, 11:56 AM   #179
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You should be able to fit 24lbs in a 10 gallon tun. I've fit 36lbs in a 13 gal tun but I was mashing at .9qts per lb. So I don't see why it wouldn't fit you'll just have to mash thicker and have more sparge water ready.

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Old 10-23-2013, 07:55 AM   #180
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Wow, just kegged my first batch of this and it's great straight from the fermentor (i am a hop head). Not sure i can wait to age this, i'll have to make more.

Btw, i used roasted rye, not roasted malted rye or chocolate rye (which is malted). Roasted rye is incredibly hard to find, MFB makes it, but i had to buy a 50lb sack of it from a brewery. Weyerman makes it too but i couldn't find anyone who'd order/sell me any. Please help me find ways to use up 47.5lbs!

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