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Old 10-21-2009, 01:42 AM   #11
Yooper
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I think I forgot to mention that this won first place in the category in the HBT BJCP competition. It's a nice beer, well liked by everyone who has tried it.
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Old 10-21-2009, 01:48 AM   #12
bitterpeanut
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Thanks for the updates and sharing. I'll brew this up soon with the -- looking for those "I wish it were Spring" days at the end of Winter -- in mind.

 
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Old 10-23-2009, 01:16 AM   #13
balto charlie
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1st: congratulations on the blue ribbon well done.
I was trying to come up with a pilsner recipe using ale yeast. I also have a lb of caravienne waiting to be used. Looks tasty. I have added it to my "to do". Thanks
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Old 12-16-2009, 09:29 PM   #14
zman
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Think I can substitute Brown malt for the Chocolate? I have a ton of it and want to use it. Should it be the same amount? More? Less?
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Old 01-16-2010, 11:42 PM   #15
flipper51
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Quote:
Think I can substitute Brown malt for the Chocolate? I have a ton of it and want to use it. Should it be the same amount? More? Less?
Sorry I can't be more specific with an amount, but they're really not comparable. Chocolate malt is a roasted specialty malt, 1/4 lb turns a pale or amber ale into a brown. Brown malt is much milder - it would take a lot to literally make a beer brown in color. I wouldn't quite call it a base malt, but it's in that british gray area.

 
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Old 03-04-2010, 11:30 PM   #16
flipper51
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Jan 2009
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I decided to try this recipe mostly because I really like the idea of putting a lot of adjuncts from the kitchen in a brown. But I also wanted to try to make a lighter weight brown that still has big flavor (see below - that might not have worked), since my browns are usually in that 6% abv, Brooklyn Brown Ale kind of range.

Even after all the substitutions to fit what I had on hand, I still think the recipe is very similar despite changing the amounts of nearly everything:

6.75 lb Belgian pilsner (.75 extra in case of bad efficiency)
1 lb munich
1 lb oats*
10 oz pearled barley* (down from 12 oz)
4 oz chocolate
1 oz roasted barley (not in Yooper's recipe)
9 oz Caravienne, 3 oz Caramunich, 4 oz Crystal 15 (my best guess sub for the pound of Caravienne)

* Ok, even this was a mess. I only had 7 oz of quick oats, so added 9 oz extra thick rolled oats. I toasted all of this at 350 for at least 20 minutes, then boiled the thick cut oats for 30 minutes. Also boiled the pearled barley 30 minutes

Hops were 0.6 - 0.7 oz of Magnum (12.5%AA) FWH and then 1 oz of Liberty (4.5) for 10 minutes. Used Nottingham, batch sparge, fermented around 60 degrees.

The result so far is a good beer, but not what I was going for. I ended up with 75% efficiency and accidentally overboiled it down to 4.4 gallons at 1.065. This is not usually a problem -- if I get better than average (for me) efficiency I just add more water at bottling time. This time though, the ever-voracious Notty cranked this oaty, big crystal malt, 1.065 brown ale down to 1.012.

So I can't decide whether to add a gallon of water to get closer to the original recipe and run the risk of a thin, under-malty brown (1.053 down to 1.010), or keep what I have, a dry, strong, but not very hoppy IBA.

The hydro sample tastes quite good, though, considering the yeastiness.

 
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Old 04-02-2010, 03:03 PM   #17
Doctor
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Can anyone far more talented (and probably more handsome) than I convert this to Extract and Steeping? I'm looking to fill a few fermenters in the upcoming weeks to have a supply of summer beers.

Thank you in advance.

 
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Old 11-03-2010, 01:47 PM   #18
JRMeyers77
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Sep 2010
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I made this recipe and it was one of the best beers I have ever tasted. I used the London ESB because I like my ales malty.

I also bottled 18 of these with half a shot of Knob Creek bourbon. Those were also delicious. The flavor of this beer came through and mixed well with the bourbon flavor. When I make this recipe again I will probably split the batch with half bottled with bourbon.

 
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Old 02-11-2011, 06:52 AM   #19
schia
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Jan 2011
Melbourne, Victoria
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Quote:
Originally Posted by Yooper View Post
6 pounds Pilsner malt
1 pound Caravienne malt
1 pound Munich malt
1 pound flaked Oats
12 ounces flaked barley
4 ounces chocolate malt

.50 Magnum (FWH)
1.00 Saaz (10 minutes)

Mash at 154 for an hour. Sparge to reach boil volume. If using the pilsner malt, boil for 90 minutes.

Attachment 10251

When I was out of pilsner malt, I used maris otter malt, and it came out great! I also used chinook for bittering, since I was out of magnum. That worked well, too.

This recipe has been brewed numerous times by Bernie Brewer and he has photos in this thread: http://www.homebrewtalk.com/f12/fat-...l-clone-47671/
Yooper,

Any chance of converting this to partial or extract/steep brew?

 
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Old 02-11-2011, 03:49 PM   #20
Yooper
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Quote:
Originally Posted by schia View Post
Yooper,

Any chance of converting this to partial or extract/steep brew?
It has to be a partial mash, because of the oats. So let's see, you'd have to be able to mash 4 pounds of grains at a minimum.

1 pound Caravienne malt
1 pound Munich malt
1 pound flaked Oats
12 ounces flaked barley
4 ounces chocolate malt

4 pounds extra light or light DME should work for 6 pounds pilsner malt.

Bring 8 quarts of water to 168 degrees, and add grains. Use two bags if you need to, to make sure the grains are loose. Stir well, and let sit at 150-158 for 45 minutes. Lift out grain bag and pour 170 degree water over the grains up to your boil volume. Discard grains. Bring to a boil, add the DME and bring to a boil again. Add the hops as directed.

That should do it.
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