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Old 11-02-2012, 02:17 AM   #51
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Originally Posted by cgrivois View Post
are the rice hulls needed if doing BIAB? LBH has American 2 Row Pale Malt 1.2 L, will this work for Pale Malt Maris Otter listed in your recipie. Also LBH has Caramel (Crystal) Malt 80 Lovidbond 1#, is the same as the Crystal Malt 80 you have listed. Sorry for the newby questions, Im still learing the lingo.


Found this on the LBH website Maris Otter - British 2-Row Brewer's Malt - 2 Row British, should I use this instead of the American 2Row Pale Malt?
Sorry for the delay in replying...rice hulls are cheap, when in doubt, just use them. American 2 row is similar to Marris Otter, but in my opinion nothing is better than Marris Otter. Crystal 80 is Crystal 80, so go with what you found!
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Old 11-02-2012, 02:17 AM   #52
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Do the graham crackers need to convert in the mash?
Yes...they do have some fermentable sugars in them
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Old 11-02-2012, 02:19 AM   #53
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Do the graham crackers need to convert in the mash?
Sorry, let me answer that better...80 percent of this adjunct is flavor, 20 is fermentable sugars, that overall will make up less than 5% of your fermentable sugars.
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Old 11-02-2012, 02:20 AM   #54
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I've been wanting to use vanilla and graham crackers in my stout recipe for a Holliday beer but scared Of the Graham crackers..It's an extract batch when would I use the graham crackers?? In boil, secondary?
Boil....graham crackers have hints of dark sugars, cinnamon and a few other flavors, so you want it to blend smoothly.
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Old 11-03-2012, 12:55 AM   #55
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Brewing this tomorrow, along with Pliny the Elder clone. Boy am I excited!

Two questions:
1) I have crystal 60. Should I use a touch extra 60, or a touch extra chocolate malt maybe? If no answer by early tomorrow, I'm just going with orig. amount but 60.

2) I have vanilla beans that have been in vodka for a year. Should I just use a cup of that vodka vanilla?

Cheers,
Kurt

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Old 11-03-2012, 02:34 AM   #56
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I am brewing this up next week.
My only question is about the vodka and vanilla beans.
How much vodka do you use to soak the vanilla beans, and how long do you soak them for?

Thanks in advance.

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Old 11-04-2012, 02:36 PM   #57
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I brew this yesterday but tweaked a few things for my liking.

12.5 lb English pale malt
1/2 lb Honey malt
1/2 lb Victory malt
1/2 lb Crystal 40
2 boxes of Honey Graham crackers
1lb Light brown sugar
S-04 yeast
Cluster hops for bittering hops
Willamette hops for finish

Will do the Vanilla beans for a week.
No chocolate malt or bakers chocolate I wanted to keep the color close to the crackers, Golden/light brown.

I will age it for two weeks on 5oz of coca Nibs instead.
My final gravity going into the carboy was 1.071.
The smell was Wicked and delicious.

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Old 11-04-2012, 03:05 PM   #58
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I also used this recipe as a guide but switched things up to go in more of a porter direction. Bottled yesterday after 3 weeks in primary and 1 week in secondary on the vanilla beans. Was super hazy in the primary but after cold crashing and racking to the secondary it greatly improved. I stole a sample during the bottling process and I think I'm going to be quite happy with it.

Malts:
6lb. Maris
3lb. Smoked
1lb. Crystal
4oz. Black
4oz. Chocolate

Otherwise, followed the chocolate, brown sugar and hop additions as the recipe called for. I'll try to remember to come back and post a photo of the first pour when I open one up!

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Old 11-09-2012, 10:35 PM   #59
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Hey Slim, have you ever tried a heavier version? I'm thinking about entering an imperial stout competition and originally was thinking of a nutty chocolate something. But I thought the graham cracker concept might work and was wondering if you ever went in that direction.

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Old 11-10-2012, 11:19 PM   #60
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Brewed this up today. Smells and looks good. O.G. Was 1.062. The only problem I had was my mash tun got plugged up and wouldn't drain. Had to use alternative means but I got it done. Can't wait for this one to be done. Thanks for the recipe.

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