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Old 07-17-2009, 07:52 PM   #11
mithion
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Mar 2009
Reno, Nevada
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You know, the more I'm starring at your recipe, the more I think you should try it as is. You got Maris Otter, you got vienna malt, you got crystal and some chocolate malt. I think you got a lot of malty nutty caramelly sweetness and it might just balance out with the roasted barley. I say give it a shot. And if it doesn't turn out right.... well just send the leftovers to me


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Old 07-17-2009, 08:15 PM   #12
Matt Up North
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Jul 2008
Santa Rosa, CA
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Good call, I too will dispose of said beer. And on the alcohol note, I just mention that I go for a slightly less because it is my experience with my tastes that the higher the alcohol in a stout gives me a little less roasty flavor. I found after making four seperate but similar batches that right around 5% is the key for me (4.6% on my last and 5.2% on the one before).

I really like 002, S-04 yeast for stout too as it doesn't attenuate as low and keeps some of the mouthfeel. Stouts to me taste best between 1.012-1.018. That high side, is about as sweet as I can stand it though. More American Stout than Dry Stout style.


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Old 07-17-2009, 08:42 PM   #13
stagstout
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Jun 2008
Minneapolis, Mn
Posts: 125

Sirs,
After the debate over the roasted malt, I will brew this batch per the original recipe. Only thing I am going to change...thanks to Matt Up North is the S.G.
I will bumb down the M.O. to 8 lbs instead of 9 lbs.

I don't plan on brewing this until August sometime and then I will bottle condition for an additional two months.

Keep a look out in 3 months or so...I hope to be describing an excellent beer.

Cheers

 
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Old 07-17-2009, 08:56 PM   #14
Matt Up North
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Jul 2008
Santa Rosa, CA
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*pssst, add another half pound of chocolate. Just this once. You will like it.
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Old 07-17-2009, 09:00 PM   #15
stagstout
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Jun 2008
Minneapolis, Mn
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ok...........

 
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Old 09-14-2009, 05:27 PM   #16
stagstout
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Jun 2008
Minneapolis, Mn
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Just a heads up, I will be brewing this recipe this weekend. Looking forward to it.

 
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Old 09-28-2009, 01:48 AM   #17
avibayer
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Jul 2009
new york
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Stagstout, I brewed your recipe (original 9lb) on Aug 8th, with an OG of 1.062, transferred it to the conditioner after a month in the fermenter, three weeks in the conditioner, then bottled. FG 1.024. They have only been in the bottle for a week, but i got impatient and tried one. I really enjoyed it. I am not good at tasting the subtle flavors and describing different aspects of the beer, but i know that i liked it. a lot. can not wait to taste it in another week. then in another month.

My beers tend to get better after being in the bottle for a month or two (who would have thought...). So i think this recipe will go from good to great. especially as the cold weather starts coming into the new york area, the stout is gonna be the perfect thing to have after a long day of class/work or maybe great with eggs and breakfast.

 
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Old 09-29-2009, 11:23 AM   #18
stagstout
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Jun 2008
Minneapolis, Mn
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Wow,
I'm flattered that you tried it. I still have mine in the primary (only a week now) with a SG of 1.060. This was with 8lbs of M.O.

I ended up using 1 oz of Fuggles @ 60, 1/2 oz @ 45 & 1/2oz @30.

This is about all I can tell you right now since I have not touched it since brew day.

So at 1.024 did you mash at 154 or so? How does the roastyness taste? Keep me posted as I am excited to see how this progresses.

Cheers

 
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Old 09-29-2009, 01:06 PM   #19
avibayer
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Jul 2009
new york
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Yeah, i did a single infusion at 154, thereabouts. My friend says i'm in the stone age using a meat thermometer instead of his fancy digital one. (his got wet and broke the other day.) so i think it was 154. what i tried for anyway.

used the whole pound of roasted, and truth be told, it is a well balanced taste. very smooth. but i could not really smell it and thought is was almost a little boring since i could not distinguish distinctive flavors. i think. as i wrote above, i'm still learning to taste beer, beyond the "i like this. this is hoppy. i don't like that." i have a primitive palate. And it has only been about 6 weeks, so i'm guessing it will mature. I dont trust my own evaluation, so neither should you.

but, based on the one warm, impulsive, and impatient bottle i had to try, i think i am going to love this batch.

 
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Old 09-29-2009, 04:43 PM   #20
FishinDave07
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Oct 2007
South Florida
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Roasted + Choc. Malt is a VERY good pair IMO. I personally would use 1/2lb of each. They blended really well in Jamil's Moose Drool clone i brewed a while back.


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