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Old 10-07-2010, 04:49 PM   #231
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I swapped the 4.5 lbs of Amber for 2lbs of Extra light and then 3.5lbs of 2-row. I also figured out how to correctly add the wheat so i am buying 2lbs instead of 3 for the 1.5 that i need.
that brings the cost down to $38.
So is that swap good?
4.5 of Amber roughly = to 2lbs of extra light and 3.5lbs of 2-row? I am using the PM listed previously for that.

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Old 10-07-2010, 05:32 PM   #232
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Sorry, to be a pest, I am just trying to nail down a good PM that I can afford for this. From what I entered into beersmith it looks like my OG is a little high and I'm not totally sure on what yeast to use since I want to lean slightly towards a milkier stout. Also I saw earlier somebody was talking about using Marris Otter? Not sure on the differences between the different base grains I guess.

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cream Stout
Brewer: Jason
Asst Brewer: 
Style: Sweet Stout
TYPE: Partial Mash
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Boil Size: 3.25 gal
Estimated OG: 1.063 SG
Estimated Color: 35.0 SRM
Estimated IBU: 23.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
2.00 lb       Extra Light Dry Extract (3.0 SRM)         Dry Extract  20.00 %       
1.50 lb       Wheat Dry Extract (8.0 SRM)               Dry Extract  15.00 %       
3.50 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        35.00 %       
1.00 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        10.00 %       
0.75 lb       Chocolate Malt (350.0 SRM)                Grain        7.50 %        
0.50 lb       Roasted Barley (300.0 SRM)                Grain        5.00 %        
0.75 oz       Magnum [14.00 %]  (60 min)                Hops         23.7 IBU      
0.75 lb       Milk Sugar (Lactose) (0.0 SRM)            Sugar        7.50 %        
1 Pkgs        American Ale (Wyeast Labs #1056)          Yeast-Ale                  


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 5.75 lb
----------------------------
Single Infusion, Full Body
Step Time     Name               Description                         Step Temp     
45 min        Mash In            Add 7.19 qt of water at 170.5 F     158.0 F       
10 min        Mash Out           Add 2.88 qt of water at 196.6 F     168.0 F
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Old 10-07-2010, 06:06 PM   #233
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Quote:
Originally Posted by BigB View Post
Honestly that sounds like all of my fermentations. All but my Belgian Triples and Kolschs- both of which act like they never stop fermenting.
Thanks Big... good to know. Seems like the few I've done so far have tapered off more slowly/gradually than this one. Guess the yeast just liked this beer - or it could be a figment of my imagination I guess.
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Old 10-08-2010, 12:03 AM   #234
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Quote:
Originally Posted by knotquiteawake View Post
Sorry, to be a pest, I am just trying to nail down a good PM that I can afford for this. From what I entered into beersmith it looks like my OG is a little high and I'm not totally sure on what yeast to use since I want to lean slightly towards a milkier stout. Also I saw earlier somebody was talking about using Marris Otter? Not sure on the differences between the different base grains I guess.
Looks pretty good. I would probably bump up the Crystal by 2 oz and the Chocolate by 1 oz (Amber DME is roughly 90% 2 row, 5 -7% Crystal, and 2-5% Choclate or Black Patent). But overall you are pretty close. As far as the Maris Otter goes, it is actually a winter variety of 2 row. But it is nuttier and has a slightly better yield. Maris otter would probably be nice in this recipe. Yeast wise, I would go with Denny's Fav.
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It's now degenerating into nu uh and uh huhs and it no longer serves a point.
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Old 10-08-2010, 03:53 PM   #235
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I still make this using Maris Otter and 1084 Irish Ale yeast ... truly the best beer I have on tap, never lasts long!! I also use Galena at FWH.

In fact I'm picking up this stuff today from American Brewmaster in Raleigh to brew tomorrow !!

Here are my ingredients for the partial mash version ...

Amount Item Type % or IBU
2.50 lb Light Dry Extract (8.0 SRM) Dry Extract 25.64 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 30.77 %
1.50 lb White Wheat Malt (2.4 SRM) Grain 15.38 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.26 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.69 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.13 %
0.85 oz Galena [13.00 %] (60 min) (First Wort Hop) Hops 28.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.13 %

Wyeast 1084 Irish Ale Yeast

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Old 10-09-2010, 04:02 PM   #236
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Quote:
Originally Posted by jeremysavoy View Post
I still make this using Maris Otter and 1084 Irish Ale yeast ... truly the best beer I have on tap, never lasts long!! I also use Galena at FWH.

In fact I'm picking up this stuff today from American Brewmaster in Raleigh to brew tomorrow !!

Here are my ingredients for the partial mash version ...

Amount Item Type % or IBU
2.50 lb Light Dry Extract (8.0 SRM) Dry Extract 25.64 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 30.77 %
1.50 lb White Wheat Malt (2.4 SRM) Grain 15.38 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.26 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.69 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.13 %
0.85 oz Galena [13.00 %] (60 min) (First Wort Hop) Hops 28.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.13 %

Wyeast 1084 Irish Ale Yeast
AB was actually out of 1084 so I got London III instead ... should be interesting !!! Grains are mashing right now ...
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Old 10-10-2010, 02:49 AM   #237
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I swamp-coolered this for the last 2 weeks at 62-64 ambient... think I'm safe to take it out now and ferment the last 2 weeks at 68 ambient? I need the swamp for a new batch.

I assume when the peak of the fermenting is happening is when the inside of the carboy has a 4-5 degree differential?

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Old 10-10-2010, 02:52 AM   #238
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Just received mine a few days ago! What did you have to do to "prep" your burner? i.e. burn it with nothing on to burn off the paint? How long? Did you boil water? Or just let it burn with nothing on it?
Just seeing this now. I didn't get one of the sale burners... I have a used turkey fryer. Will probably upgrade down the road!
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Old 10-10-2010, 02:45 PM   #239
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Quote:
Originally Posted by wookiemofo View Post
I swamp-coolered this for the last 2 weeks at 62-64 ambient... think I'm safe to take it out now and ferment the last 2 weeks at 68 ambient? I need the swamp for a new batch.

I assume when the peak of the fermenting is happening is when the inside of the carboy has a 4-5 degree differential?
Yep, you are good. The yeast are just cleaning up after the orgy now.
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It's now degenerating into nu uh and uh huhs and it no longer serves a point.
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Old 10-11-2010, 11:50 PM   #240
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Brewed this ! Dont have Beersmith Used 5 lbs of Amber 1 lbs of Wheat both DME .Steeped grains @156 Degrees .75 Caramel/crystal 60 L .75 Chocolate 350 srm).50 Roasted barley (300 srm).50 Lbs.Lactose at 10 min .3/4 oz of Yakima Magnum .Did use whirlfloc.Only reason didnt follow this recipe is cause had this Dme and Yaks already wasnt goin to LHBS for 1/2 of Wheat or try to get German.Anyway could some1 tell me what my og and fg might come out since I no The extra 1/2LBS Amber DME will change it!Would def. appreciate it Thanks ,Rdatsun BTW Its sitting in tub on ice ! Will post how turns out thanks.Wondering if shoulda cut back on roasted Barley

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