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Old 09-12-2011, 01:12 AM   #51
bengerman
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Feb 2011
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oi.

brewed something resembling this one today as a stovetop BIAB
all the comments on this beer (not to mention the recipe itself) sound good. i'm sure it is an amazing beer.

what i made, on the other hand...

first of all, no Targets at the LHBS. subbed for nugget per their chart (at roughly half the ibu, so i roughly doubled the amount...)
forgot to get the sugar, subbed for 5 oz dark brown sugar on a shot in the dark.


missed every volume.
nailed the dough in temp. got distracted (trying to rack another beer at the same time....bad idea) and let it go *way* too hot (168ish) for who knows how long. couldn't hold a solid temperature after. then my thermometer broke, so i had to use a candy thermometer for the last 20 minutes of mash and for 30 minutes of sparge.

putthe wrong hops in at boil, swaped them out for the right ones. two boilovers, and only ended up with 4 gallons, which i topped off withsome boiled-then-cooled water to make approx 5.


we'll see what happens
in 4 weeks, i can start RDWHAHB. until then, though...... i'll just try not to worry.

 
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Old 09-12-2011, 06:34 PM   #52
wildwest450
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When do you suggest adding the sugar to the boil?


_

 
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Old 09-14-2011, 11:39 AM   #53
Bob
 
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Read up.
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Old 11-09-2011, 11:14 PM   #54
bengerman
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Quote:
Originally Posted by Bob View Post
Sugar in the Raw is Turbinado which, in my experience, is only slightly different than Demerara. In the proportions specified, it shouldn't make a bit of difference.

If an American hops variety must be substituted, I don't think you could make a better choice.

Yeah, I do pitch the 80/10/10 a bit strongly, don't I?

Anyway, I wish you all the success in the world. Kindly let me know how it works for you, preferably in this thread.

Cheers!

Bob
on the 80/10/10, what other adjuncts have you worked with/would you suggest?

 
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Old 11-10-2011, 11:48 AM   #55
Bob
 
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In my experience, most Bitter brewers use simple sugar. Some use flaked maize, which is a good choice for experimentation, up to 20% of the total grist.

Cheers,

Bob
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Old 11-10-2011, 07:02 PM   #56
bengerman
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Feb 2011
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thank you.

and, for the record, i have a 2nd (much more successful) batch of this going right now, ready for bottling today.

i'll let you know how it is in 3 weeks.

 
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Old 11-10-2011, 08:33 PM   #57
Bob
 
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Hurrah!
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Old 01-09-2012, 03:23 AM   #58
duckmanco
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Bob- what temp do you ferment so4 at for the pride? Also what temp would you use for Windsor? Can't wait to brew this one.

 
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Old 01-09-2012, 12:34 PM   #59
Bob
 
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Whatever temperature my basement finds itself. I don't mean to be glib, but that's it, really. This is not one on which I use my controlled fridge. I'm lucky; I have an old house with a stone basement, so the temperature down there never really gets above 65F.

Stick with the middle of whatever temperature range is specified by the yeast you choose. You don't want to ferment too warm, nor do you want to go too cold. That's because it's really easy to take this beer out of balance; you want enough ester formation to be detectable, but not so much that ester-derived fruitiness dominates the flavor profile. Err on the side of cool.

Fermentis specify a temperature range of 15 to 24C (59 to 75F) for S-04. S-04 isn't as assertive an ester producer as Windsor, so it's safe to ferment in the relative upper regions of its range, like 70F.

Danstar recommend 17 to 21C (64 to 70F) for Windsor. That's tricky. I prefer the low range for Windsor in this recipe, like 65F. More than that and you get as fruity as a street market.

Cheers!

Bob
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Old 01-27-2012, 06:36 PM   #60
wildwest450
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This really is a great session beer(used S-04). DON'T over carb this gem, it absolutely kills the delicate hop flavor in English beers, imo. Once again another fan favorite, kudos Bob.


 
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