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Old 05-24-2009, 01:21 AM   #11
StoutFan
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Jan 2009
Wyoming, Michigan
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Well, how did it turn out?
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Old 05-30-2009, 07:12 AM   #12
patrick_777
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Mar 2009
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Sorry I didn't respond....I wasn't subscribed to this thread like I thought I was.

This turned out great! It has strong coffee and chocolate flavors but . It's very complex from smell to aftertaste but doesn't overpower the tastebuds like some stouts do. Mine probably needs another month before it really matures, but I opened one a week after bottling and it carbed out great with an awesome head.




A week later, took some to a party and people who don't like darks LOVED this. A couple of people likened it to Fuller's London Porter, and even Boulevard's Bully Porter. I agree that it has a very Murphy's taste and dryness to it, but the weight of mine doesn't quite match up, IMO.

I will probably keep this lined up for a mid-September brew and alter the steeping grains a little for some more body (haven't put much thought into it), but this is a great recipe.

Edit: Not sure why the pics don't show up for me. They show up on the preview post.


 
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Old 05-30-2009, 07:15 PM   #13
StoutFan
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Jan 2009
Wyoming, Michigan
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Well that is just awesome! I am glad you and your friends like it. It took some tweaking to get it where I like it, and I'm sure you'll have to tweak it to your perfect taste. When you get done tweaking(jesus, how many times am I going to say that) it, send over your changes and I'll have to brew yours next!
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Old 06-19-2009, 09:01 AM   #14
planeinthepint
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Jun 2009
dublin ireland
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Hi there, excuse my ignorance but we are going to try your brew and wondered is dark extract dark choc extract or daark malt extract or just dark extract???!
many thanks!!!

 
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Old 06-19-2009, 08:49 PM   #15
StoutFan
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Jan 2009
Wyoming, Michigan
Posts: 922
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Just dark liquid malt extract. Munton's or Breiss work equally. You could substitute powdered extract(DME) if you prefer. It would be 4.75 pounds for the same OG.
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Old 06-23-2009, 03:04 PM   #16
planeinthepint
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Jun 2009
dublin ireland
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thanks, will give it a go - fingers crossed!

 
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Old 07-07-2009, 07:55 PM   #17
planeinthepint
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Jun 2009
dublin ireland
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Hi, we have tried your brew and it smells great!!! In hindsight, can I ask is it US Gallons (3.79 liters) or UK Gallons ( 4.54 litres) that the recipe is for?! I went with the US...

 
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Old 07-10-2009, 07:06 AM   #18
MBasile
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Jun 2009
Austin, TX
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For some reason when I plug everything into BeerTools I get an bitterness of 52.4, rather than 33.6, does anyone see what I did wrong?

Dry Dublin Stout

Size: 5.0 gal

Original Gravity: 1.046 (1.036 - 1.050)
|===================#============|
Terminal Gravity: 1.012 (1.007 - 1.011)
|==========================#=====|
Color: 27.29 (25.0 - 40.0)
|==========#=====================|
Alcohol: 4.53% (4.0% - 5.0%)
|================#===============|
Bitterness: 52.4 (30.0 - 45.0)
|===============================#|

Ingredients:
6. lb CBW Traditional Dark Liquid (Malt Extract)
0.5 lb American Chocolate Malt
0.25 lb American Caramel 80L
0.25 lb American Caramel 10L
0.25 lb Roasted Barley
1.0 oz Nugget (13.0%) - added during boil, boiled 60.0 min
1.0 oz Willamette (5.0%) - added during boil, boiled 5.0 min
1.0 ea White Labs WLP004 Irish Stout
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Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

 
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Old 07-11-2009, 12:44 PM   #19
StoutFan
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Jan 2009
Wyoming, Michigan
Posts: 922
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I think your AA% is a little higher on the Nugget. Mine I believe was 11%, but don't quote me.
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Old 07-19-2010, 03:32 AM   #20
HokieHomeBrew
 
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Jun 2010
Blacksburg, Virginia
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StoutFan,

Seems like you have a popular recipe here. I am going to try brewing this when I get a chance after I get back from vacation. I was wondering what your fermentation conditions were. What temp. did you ferment primary at ? And how many times did you rack? Etc.

Thanks, Looking forward to this one!

Ben

 
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