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t-ross · 02-02-2013, 10:51 PM

Didn't think of stratification, that sounds like it could explain it. I had ~0.5 gallon water in to start, then added my wort through a funnel and a strainer. Then added rest of the water through the strainer over the hops. My sample thief is short and this is only a 2.5 gallon batch in a 6 gallon bottle. The thief only went in about 3" into the liquid.

This is my second batch using a better bottle as a primary. The last one had a higher than expected og. Could be same issue. Next time I'll mix it up better before gravity reading.

I think this makes more sense than losses due to the whole hops. Loosing 0.75 gallon of a 1.5 gallon boil doesn't seem likely.

Thanks, I feel better now

relaxnrelapsen · 02-05-2013, 06:27 AM

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

Mojzis · 02-05-2013, 01:14 PM

Quote:

Originally Posted by relaxnrelapsen

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

Quote:

Originally Posted by Yooper

Amber malt is a slightly darker base malt. The best sub would be biscuit malt or aromatic malt, but crystal malt would be acceptable but different.

NFryan · 02-06-2013, 11:58 AM

Quote:

Originally Posted by relaxnrelapsen

Can anyone suggest a good substitute for the Thomas Fawcett amber malt? This is gonna be my first all grain recipe. I have available at LHBS: bicuit, caramunich, caravienne, belgian special b, briess domestic special roast 50L, maris otter, victory, vienna, and briess caramel 10-120L. i like my brews to finish a bit dry. plan to use a 2nd generation of wlp001 with this as well

I used victory, just brewed this weekend. Ill let you know how it turns out.

relaxnrelapsen · 02-06-2013, 05:59 PM

as this is gonna be my first all grain batch, i need some help on the volumes..
yooper can you elaborate on the volumes during the process, or direct to me to a page that helps?...specifically for this recipe, im wondering how much wort to collect for the boil to end up with 5 gallons in the fermentor. should i check gravity before the boil--does that matter much?
thanks!

***Yooper*** · 02-06-2013, 06:02 PM

Quote:

Originally Posted by relaxnrelapsen

as this is gonna be my first all grain batch, i need some help on the volumes..
yooper can you elaborate on the volumes during the process, or direct to me to a page that helps?...specifically for this recipe, im wondering how much wort to collect for the boil to end up with 5 gallons in the fermentor. should i check gravity before the boil--does that matter much?
thanks!

How much do you boil off? If you boil off say, 1.5 gallons an hour, then to end up with 5 gallons in the fermenter you'll need to start with 6.5 gallons at the start of the boil.

relaxnrelapsen · 02-06-2013, 09:59 PM

i actually dont know, i have never done an all grain. thats why i ask!

Mojzis · 02-06-2013, 10:01 PM

Quote:

Originally Posted by relaxnrelapsen

i actually dont know, i have never done an all grain. thats why i ask!

boil off should be same for extract and all grain if you use the same kettle....

melche01 · 02-06-2013, 11:28 PM

I brewed this recipe in early December but just tried a DFH 60 min IPA on tap at a bar last night and I have to say it tastes nearly the same. Mine is a little more hazy but I don't mind. Thanks for the recipe Yooper.

**sneakymeade** · 02-11-2013, 02:14 AM

Quote:

Originally Posted by relaxnrelapsen

Can anyone suggest a good substitute for the Thomas Fawcett amber malt?

I just finished this 60 minute recipe, and I've done a few of the 90 minute clones, which also call for the Thomas Fawcett Amber Malt. Since my LBHS didn't carry it either, I tried using Caramel 40 as a substitute, and eventually ordered the TFA online. I must say that while the Caramel 40 tasted good, the TFA matches much more closely to the original. I got it from Farmhouse Brewing Supply.