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Old 09-23-2010, 04:29 PM   #111
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planned on making this tomorrow but just realized i forgot to add british caramalt to my order. any substitutes for this?
Any light crystal malt will work.
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Old 09-23-2010, 04:48 PM   #112
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When do you add the syrup and is it something you just get at the grocery store. There's been a few beers I've been wanting to add a slight nutty taste too.
I personally just use Hazelnut flavored coffee syrup. Caribou Coffee brand I believe, but any brand will be fine. Note that I have never used hazelnut EXTRACT, just the syrup which comes out perfect.

I alway add it to either the bottling bucket or the actual keg as I'm transferring the beer after the secondary. I usually add a half ounce at a time, then stir/shake and taste. I keep adding until I'm cool with the flavor. This is what I did with the Pumpkin but I also added a touch of vanilla.
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Old 09-24-2010, 12:51 PM   #113
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A couple / few questions:

1.) The toasted malt. Is this it? http://morebeer.com/view_product/17119/102155/British_Maris_Otter_Pale_Malt

2.) What is the procedure of toasting? I buy pre milled grains. I guess I'd have to buy non milled the use a rolling pin?

3.) Are Cascade hops a good substitute?

4.) The British Caramalt. I'm using this: http://morebeer.com/view_product/17140/102156/Carastan%C2%AE_Malt
Is that OK? I can't find it in Beersmith. So i just added it w/ its SRM.

Thanks. The recipe looks great!

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Old 09-24-2010, 05:57 PM   #114
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Is that Blackstrap Molasses? I am assuming no otherwise you would have typed it, but I had to ask.

Also thanks for making this public! I haven't made it yet but I can see from the replies it must be killer. Someday I hope I can post something to pay this recipie exchange back.

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Old 09-24-2010, 08:27 PM   #115
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A couple / few questions:

1.) The toasted malt. Is this it? http://morebeer.com/view_product/17119/102155/British_Maris_Otter_Pale_Malt

2.) What is the procedure of toasting? I buy pre milled grains. I guess I'd have to buy non milled the use a rolling pin?

3.) Are Cascade hops a good substitute?

4.) The British Caramalt. I'm using this: http://morebeer.com/view_product/17140/102156/Carastan%C2%AE_Malt
Is that OK? I can't find it in Beersmith. So i just added it w/ its SRM.

Thanks. The recipe looks great!
1. Yep, that's the stuff. Although any pale ale malt would work.

2. You'll have to toast the whole grain then crush it with a rolling pin right before mashing.

3. Since it's only a bittering addition cascade would work, but really I'd be more comfortable with a "cleaner" hop being used just in case any flavor makes it through.

4. The carastan will work fine.

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Originally Posted by Simps View Post
Is that Blackstrap Molasses? I am assuming no otherwise you would have typed it, but I had to ask.

Also thanks for making this public! I haven't made it yet but I can see from the replies it must be killer. Someday I hope I can post something to pay this recipie exchange back.
I used regular molasses though blackstrap would work too.
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Old 09-24-2010, 08:54 PM   #116
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[QUOTE=KingBrianI;2297916]1. Yep, that's the stuff. Although any pale ale malt would work.

2. You'll have to toast the whole grain then crush it with a rolling pin right before mashing.

Thanks for the reply. I think i read in the thread about letting the toasted grain "rest" or "age" or something like that for 2 weeks. and also wetting the grain before toasting. Could you explain, please.
Thanks sooooo much for the help.

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Old 09-24-2010, 10:10 PM   #117
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[quote=firefly765;2297975]

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Thanks for the reply. I think i read in the thread about letting the toasted grain "rest" or "age" or something like that for 2 weeks. and also wetting the grain before toasting. Could you explain, please.
Thanks sooooo much for the help.
It is said that when you toast malt, it can have "harsh" flavors unless it is allowed to rest for a couple weeks. That allows that harsh flavors to dissipate and you're left with only the yummy toasty malt flavors. So after toasting the malt, toss it in a paper bag and let it sit for 2 weeks prior to use. Having said that though, I have heard of people using the toasted malt immediately after toasting and not noticing any harsh flavors. So if you are in a hurry, the rest period may not be necessary.

I never wet the grain for this recipe before toasting, I just toast it dry. Wetting the malt before toasting is a valid technique though, and it produces slightly different flavors when done that way. It's not necessary for this recipe, but it may be something you want to play around with. Check out the following link for more info. http://www.howtobrew.com/section4/chapter20-4.html
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Old 09-25-2010, 02:54 AM   #118
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Brewed today. But I'm betting it's not going to be the same beer.

Same grain bill, used Cara Munich for the caramalt.
Didn't have molasses in the fridge like I thought.

Ended up with 4 gallons @1.040 I'm thinking it was my mill setting, I haven't checked it the year and a half I've had it.

Pitching Denny's 50 tomorrow am, we'll see how it is in 3 weeks.

B

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Old 09-26-2010, 12:53 AM   #119
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Pretty much followed your recipe but made a few minor substitutions:
-1/2 lb wheat
-1lb Carapils
-Split vanilla bean in secondary
-Safale S04

Mashed a bit lower: 153/154

Didn't have time to rest the roasted malt so just used it the following day. No harshness detected on my end.

I really wanted to showcase the nice color on this beer through the head so I used Capapils. Once on the gas for a week the head a nice tan/orange hue. Going to be a hit during the football game tomorrow, I am sure!

A very tasty beverage....great recipe. Thanks for posting this.

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Old 09-29-2010, 02:13 AM   #120
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Can someone enlighten me on where to find allspice?

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