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Old 02-14-2009, 06:22 PM   #31
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I didn't find the Dark Owl recipe until after I brewed. This is the recipe I was going for originally.


7 lbs of Morris Otter
1 lbs of British Crystal
0.5 lbs of Roasted
0.5 lbs of Chocolate
1.5 lbs of Cara-Pils (not in Dark Owl)

1 lbs of Lactose
0.25 of Malto Dextrin (Didn't use this)
3 oz of Willamette for 8 HBU

Mash @ 155 F for 60 min
Add 1 tsp Irish Moss in the last 15 min

OG: 1.055
FG: 1.022


The only big differences are the Dextrin and Willamette.

The one I had last night had a nice brown head on it. Not sure how much of this is from the British Crystal or from the Dextrin. Also not sure how these two are different. I know they're both low in fermentables.

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Old 02-19-2009, 02:11 AM   #32
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I am trying to enter this recipe into BeerSmith and Lactose is not listed anywhere. Am I just missing it somewhere, or will I need to add this. If I have to add it, does anyone have the specifics?

Thanks

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Old 03-27-2009, 12:07 AM   #33
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Originally Posted by jbeauchamp View Post
I am trying to enter this recipe into BeerSmith and Lactose is not listed anywhere. Am I just missing it somewhere, or will I need to add this. If I have to add it, does anyone have the specifics?

Thanks
Late reply but click on Add Grain/Extract and look for Milk Sugar (Lactose).


What effeciency is this set at btw?
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Old 03-27-2009, 12:28 AM   #34
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My efficiency on the OP was 80%

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Old 05-26-2009, 11:16 PM   #35
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And I'm drinking one right now
With spring in the air it took me a while to get to the stout, but the temperature dropped into the low 50's today, so I was in the mood for a nice belly warmer. The Dark Owl Sweet Stout was the perfect choice. Very nice balance of low bitterness, malt and chocolate. Might be a hint of coffee in there. This is a recipe that I'll have to try. Only hope that I can duplicate this wonderful sample. Thanks for sharing.
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Old 05-27-2009, 06:49 PM   #36
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Only hope that I can duplicate this wonderful sample. Thanks for sharing.

I'm sure you will be able to and I'm glad you enjoyed it.

I just brewed up my dry stout now that the weather is warmer(a relative term here in south Florida). I'll do this one again come October/November
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Old 08-05-2009, 10:37 PM   #37
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This looks like an interesting recipe and think we might brew it up in the next few weeks so it's ready when our Chicago winter hits.

My brew partner is interested in splitting the batch in half in secondary and putting one half onto cherry purée. I've never drunk a milk cherry stout (let alone brewed one) and it sounds like it could be good - it's good to experiment! Any words of advice or counsel?

Cheers!

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Old 08-06-2009, 12:46 AM   #38
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I've never tried it with fruit, but it sounds interesting. If you do it keep me informed, as this sounds like a nice holiday beer

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Old 08-06-2009, 04:29 AM   #39
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I've never tried it with fruit, but it sounds interesting. If you do it keep me informed, as this sounds like a nice holiday beer
Will do! Looks like we'll brew this later in August.
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Old 08-08-2009, 12:57 AM   #40
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Just kegged this today. I'm impatient and always burst carb, so the carbonation isn't quite what it should be yet...but either way this beer is absolutely fantastic! It's definitely going to be a house staple. I wouldn't change a single thing.

Thanks Jim!

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