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Old 01-18-2012, 04:10 PM   #21
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I figured I could post an update for my brew. It is a tasty little americ

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an stout at first the hops were featured so there was less roasty aromas but now after a couple weeks in the bottle it compares favorably to the Sierra Nevada itself. Good session american stout IMO its a very simple recipe resulting in a nice ale.

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Old 02-13-2012, 04:23 AM   #22
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Threw this together yesterday as my first stout. Currently bubbling away. I'll try to tell you how she ends up!

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Old 03-05-2012, 02:48 AM   #23
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anyone care to comment on whether it might be better to cut back on the black patent? or maybe use debittered black? from what i've read black patent doesn't usually got more than 2-3% in a recipe?

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Old 03-05-2012, 04:39 AM   #24
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I got this in the fermenter right now. Will bottle next week. I will post an update in a few weeks. I have three bottles of SN Stout for comparison.

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Old 03-05-2012, 05:32 AM   #25
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Quote:
Originally Posted by pinback View Post
anyone care to comment on whether it might be better to cut back on the black patent? or maybe use debittered black? from what i've read black patent doesn't usually got more than 2-3% in a recipe?
Sure, a lot of people say that. I'd be willing to bet no more than 1 in 50 of them have actually tried doing so, so they're just talking about things they don't know. Give it a shot, if you're curious. Black malt has a different flavor than roasted barley, but it's no worse. I like it better. Try something like SN stout or Obsidian stout to see if you like your roast malted or not.
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Old 07-28-2012, 01:50 AM   #26
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Woof! What a beer. Must admit, never had the SN, but I have trouble imagining that its as good as what I just drank. Out of five batches me and my pals have brewed, this is the best by a longish shot. I tweaked the recipe a bit without knowing what I was doing. We also fermented it a bit hot ~75 to 80 deg F. No noticeable strong esters or fusels.


51% 5 0 Briess Amber Unhopped LME
31% 3 0 German Munich Malt
10% 1 0 Briess Caramel 60L
5% 0 8 Crisp Black Patent
3% 0 4 Crisp Roasted Barley

Batch size: 5.0 gallons

Original Gravity
1.051 measured (1.061 estimated)
Final Gravity
1.018 measured (1.015 estimated)

USE TIME OZ VARIETY FORM AA
first wort 60+ mins 1.0 Magnum pellet 14.0
boil 10 mins 1.0 East Kent Goldings pellet 5.0
boil 1 min 1.0 Willamette pellet 5.5

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Old 09-02-2012, 11:46 PM   #27
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When I started brewing a year ago I didn't like stouts at all. Brewing changed that a bit and two months ago I decided I'm ready for my own stout. So I brewed 2.5 gallons of this recipe and bottled into a Party Pig. Started drinking it three days ago and it's just great, one of my best brews to date. Classic stout in my opinion, perfect hop aroma, pitch black color, great taste, not too roasty (I don't like smoke tasting beers). Thanks for sharing this recipe.

04-fermentation.jpg   09-drinking.jpg  
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Old 10-23-2012, 01:59 AM   #28
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I brewed this last night. It should be ready by thanksgiving. Can't wait to have a tall glass while I'm on vacation then.

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Old 11-02-2012, 09:14 PM   #29
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Old 11-09-2012, 12:47 AM   #30
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I brewed this in May and am doing a side by side comparison right now. The commercial has a real chocolate smell to it while the clone has none. Clone has a hoppy aroma with no roasty malt or chocolate. You can taste the chocolate in the commercial as well. The clone is a bitter version of the commercial. The clone is not as balanced as the commercial but is a solid beer.

Final verdict: Not Cloned but damn good.

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