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Old 10-25-2011, 01:18 AM   #101
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Brewed 3 months ago. Best beer I have ever brewed. Thanks for being so generous and for sharing such a great recipe!

Cheers!!

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Old 11-13-2011, 03:14 PM   #102
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I'm going to do an 11 gallon batch of this clone. I'm just going to double all of the ingredients but should I double the lactose? I've never brewed with it before so I don't really know the effects.

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Old 11-14-2011, 02:59 AM   #103
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I would do 2 lbs.
are you shooting for 11 at the end of the boil?
12 gal in the boil kettle
11 after the boil
10.5 to the fermentor
10 or 2- 5's to the keg?



7, 6, 5.5, 5

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I'm going to do an 11 gallon batch of this clone. I'm just going to double all of the ingredients but should I double the lactose? I've never brewed with it before so I don't really know the effects.
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Old 11-14-2011, 03:06 AM   #104
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13 in the boil (90 minute) 11 to the fermenters. 10.5 to keg and bottles.

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Old 11-14-2011, 03:18 AM   #105
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i doubled it.. 2lbs of lactose. scored a 38 at the homebrew club meeting last week. Great beer, thanks OP for the recipe.

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Old 11-16-2011, 04:25 AM   #106
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I really want to make this next and I'm fairly new at all-grain brewing. I've good luck with the 1 batch of all-grain oatmeal stout I brewed, and I have another batch in the secondary. I really want to make this next, but I had a question about the mash temps. You have two temperatures listed, "75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F". I'm a little confused by the 2 temps. Is the 162.5 the temp of the strike water and 151 the temp you hold the grains at for the mash? Also, what temp do you heat the water for the batch sparging?

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Old 11-16-2011, 03:44 PM   #107
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I think (but I'm not sure) that what they mean is heat the water to 162.5. Once the grain is added, it should give you a mash temperature of 151. I believe I had read that sparging temps should be around 175.

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Old 11-16-2011, 03:48 PM   #108
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Quote:
Originally Posted by shanlmt View Post
I really want to make this next and I'm fairly new at all-grain brewing. I've good luck with the 1 batch of all-grain oatmeal stout I brewed, and I have another batch in the secondary. I really want to make this next, but I had a question about the mash temps. You have two temperatures listed, "75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F". I'm a little confused by the 2 temps. Is the 162.5 the temp of the strike water and 151 the temp you hold the grains at for the mash? Also, what temp do you heat the water for the batch sparging?
Correct. I always sparge with 170 F water. The hotter the better really but any higher and (depending on pH, which I don't measure) you'll might start extracting tannins from the grain. I do 170 to play it safe.

Edit: I should add that I mash on the stove when I can, and raise the mash to 170 before the first runnings. If you're mashing in a cooler you'll probably want to do near-boiling water for the first batch sparge (since your grainbed will be at 150ish) to raise the grainbed to 170, then do the 2nd batch sparge with 170 F water. If any of this is confusing you should hunt around the General Techniques forum for more info. There's a ton of good threads on there about batch sparging.
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Old 11-16-2011, 04:19 PM   #109
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Thank you so much!! I am very excited about trying out this recipe and I will look at the General techniques forum. I didn't even realize that forum was there.

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Old 11-20-2011, 04:28 AM   #110
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I brewed this a week ago. OG was 1.064 for 5.1 gallons and I've been stuck at 1.027 all week. Pitched some more yeast two days ago, but nothing has happened or it's just gonna be a very slow ferment. Will leave it in primary for another week and then cold crash it in my garage before bottling. Tastes great so far. Little on the sweet side... it is what it is.

Note: After three days, the re-pitch didn't do a thing. Guess this sucker is just gonna be on the sweet side. Transferred to secondary and gonna cold crash in my garage for a week before bottling.

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