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Old 01-11-2010, 09:50 PM   #51
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I just bought the ingredients and look forward to trying this for my third ever brew. Quick question, they didn't have the caramel/crystal malt, so I got medium crystal malt and cara-rye malt, and was considering adding them 1/2 and 1/2. Is this a bad idea? If so, I will look elsewhere for the carmel/crystal malt. Thanks
I'm no expert by far, but as I recall, the medium crystal is the same thing as the caramel, just its from the UK. As far as the cara rye, I would think that would throw off the flavor due to the distinct rye flavor.
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Old 01-12-2010, 12:52 AM   #52
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Thanks. I actually ordered a caramel crystal b/c I got concerned, so I will just save the other two for batch four if possible. Thanks for your help. P

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Old 01-12-2010, 09:58 PM   #53
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Just thought I would share some pics of this stout in action. Just click the left and right arrow to go through all 4 photos ...

http://picasaweb.google.com/jeremysa...90059014257666

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Old 01-12-2010, 11:18 PM   #54
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Thanks for the pics. I still haven't taken any. Looks even nicer on draft.

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Old 01-15-2010, 04:06 PM   #55
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I just ordered the ingredients for the 4 gallon batch!

I have some washed Wyeast American Ale 1056 so I'm going to create a starter with that.

I have a question regarding the DME addition. If I'm doing a full volume boil, should I add at the beginning of the 60 min boil or do you guys do a late extract addition at 10 mins or so?

Oh, one more question, just steep the grains or should I also sparge?

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Old 01-15-2010, 05:16 PM   #56
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Originally Posted by tincob View Post
I just ordered the ingredients for the 4 gallon batch!

I have some washed Wyeast American Ale 1056 so I'm going to create a starter with that.

I have a question regarding the DME addition. If I'm doing a full volume boil, should I add at the beginning of the 60 min boil or do you guys do a late extract addition at 10 mins or so?

Oh, one more question, just steep the grains or should I also sparge?
Add the DME at the beginning...that is what I did and the calculations are assuming a full 60 minutes for the DME. The two purposes of late additions are to decrease wort darkening and increasing hop utilization...you do not want either of these things for this beer, given it is supposed to be a dark beer with low bitterness. Just steep the grains. No need to sparge.
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Old 01-18-2010, 08:12 PM   #57
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I am gearing up for the extract version. How long and at what temperature should I steep the grains?

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Old 01-18-2010, 08:18 PM   #58
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Anywhere from 150-155 is a good target temp. 30 minutes. Happy brewing.

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Old 01-18-2010, 09:25 PM   #59
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Thanks again. The pics of the final product have got me very excited. Hoping to prew Saturday, ferment 1 month, bottle and drink on St. Patty's Day. Will let y'all know how it turns out

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Old 01-19-2010, 02:42 AM   #60
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Thanks for the recipe NCBeernut! I have only brewed a stout once before and it turned out to be too dry similar to Guiness (which I am not fond of) so I have not made another since. I enjoyed Duck-Rabbit milk stout when I sampled it so I am looking forword to trying this!!

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