apratsunrthd
Well-Known Member
I brewed it (extract). Came out very nice. It's on my 'to try as all-grain' list.
I just brewed this, but substituted Cluster hops. 3.25 oz, 6.7%AA. The IBU calculator puts that at 47 IBU's, but calculating the original recipes IBU's puts that in the 40's also. Is that too much for this style?
I would aim for 30. You are probably getting in the 40s when are calculating mine because I did a smaller boil back when I brewed this. The amount or variety of hops used in this is far less important that hitting the right IBUs.
I keep going back and forth on mine. Its "pretty good", I think maybe as a style I'm not a huge fan of dark beers, also there is something just slightly too bitter about it.
Anybody try messing with the amounts of extract? I can only buy in 3 lb bags, so just wondering if this would work well with 3# amber and 3# wheat. Also, both of my LHBS are subpar to say the least. Any other places to get lactose if they don't have it?
BeerWars said:Has anyone let this get a little age one it? Mine is almost gone and is starting to get REALLY REALLY good (I think it is 3 months). I have a bottle socked away in the corner of my closet that I am letting run its course and am debating pulling a couple from the fridge to keep it company.
I brewed this with extract, so the extract version is the real thing. The AG conversion should be dead on. Both are included. I used Wyeast 1450 PC - Denny's Favorite 50. This is a summer seasonal strain, originally the discontinued BrewTek CL-50, made famous by Denny Conn. Wyeast suggests 1056 as a good substitute, but I would use Wyeast 1028 or 1084. Mine finished out at 1.020 with Denny's - just a tad higher than it is supposed to.
Coffee and chocolate hit you up front intermingled with smooth caramel flavors that become noticeable mid-palate. Nice roasty finish rounds it out. Balanced and not cloying at all, but obviously leaning slightly to the sweeter side. Very smooth and creamy. You would think at least a little coffee or chocolate is actually used in this brew, and that is where it gets the name - Deception.
Enjoy!
i'd just stick with dextrose,
I'm sure this question has been asked but I only made it to page 4 before I realized there were 35 pages in this thread. I am thinking of brewing this weekend and am wondering if this would be ready to drink in 7 weeks (kind of want it for St. Patricks Day), or will it need more time? This would give it 1 month in primary and 3 weeks in the keg.
Is it necessary to leave this in primary for one month? My OG was 1.057, it's been in primary for almost 2 weeks now and it's already down to 1.016. I used 1084 Irish Ale that had been washed from a previous stout a few months ago. I'm definitely going to let it age til St. Patricks day (7 weeks from brew day) but am in need of my aquarium heater for a 10 gallon Berliner Weisse I plan on brewing this weekend. I could either leave the Cream Stout in primary for two more weeks without temp control (will most likely drop to about 60F) or just keg it now and let it sit in the keg for the next 5 weeks at about 60F. I don't see how this would be a problem since the fermentation is done but just wanted to make sure there wasn't some other reason I was over looking as to why it would need to sit on the yeast for another two weeks.
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