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Old 11-16-2012, 12:10 AM   #211
BoxBrewer
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Feb 2012
Golden, CO
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Drank some of this, cold but not yet carbonated. It's REALLY good, I think I like it more than the real LHMS. Thanks for the recipe!

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Old 11-24-2012, 10:16 PM   #212
Mak79
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May 2012
Ottawa, Ontario
Posts: 8


Hey can anyone tell me if this will come out fine without the milk sugar? can't findit anywhere. Is there a subsitute I could use? Maltodexitine?

 
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Old 11-25-2012, 08:44 PM   #213
bfinleyui
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Nov 2012
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Going to stop by the store and pick up a LHMS to try, but reading notes on that and this recipe, it will be the next in my primary... Anyone had any issues with a temp around 72 once the initial rush of fermentation is complete? I only have one chamber, and want to start something else asap, once this gets to secondary.
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
Conditioning:
On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red

 
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Old 11-28-2012, 06:21 AM   #214
sagajagads
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May 2012
ahmedabad, indain
Posts: 1

this is a solid beer. I am adding it to my list of beers to brew very soon.

 
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Old 11-28-2012, 05:13 PM   #215
brewmastercontrols
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Dec 2008
Posts: 122
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I just did this recipe with a few small changes.

One thing I would do is only add 1 pound of lactose, then up the lactose at bottling or keg to taste. I turned out great.


Recipe: Dewclaw Milk Stout
Style: Sweet Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 13.56 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.70 gal
Estimated OG: 1.057 SG
Estimated Color: 40.0 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 Items Install Mash False Bottom (Mash 0.0 mins Water Agent 2 -
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 60.0 %
2 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain 4 9.0 %
1 lbs 12.0 oz Chocolate Malt (350.0 SRM) Grain 5 7.0 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 6.0 %
1 lbs Barley, Flaked (1.7 SRM) Grain 7 4.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 8 4.0 %
1 lbs Vienna Malt (3.5 SRM) Grain 9 4.0 %
8.0 oz Munich Malt (9.0 SRM) Grain 10 2.0 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 11 4.0 %
1.00 oz Magnum [12.20 %] - Boil 60.0 min Hop 12 20.4 IBUs
2.00 oz Goldings, East Kent [4.50 %] - Boil 10.0 Hop 13 5.4 IBUs
1.00 Items Start Pump For Degerm (Boil 10.0 mins) Other 14 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 25 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 9.80 gal of water at 161.2 F 150.0 F 75 min
Mash Out Add -0.00 gal of water and heat to 168. 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 7.44gal) of 168.0 F water
Notes:
------

 
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Old 12-07-2012, 09:16 PM   #216
BeardedIdiot
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Jun 2012
Louisville, Kentucky
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So I'm planning on brewing this next Saturday (not tomorrow, the following Saturday) for a New Years party I'm going to. Assuming it takes a full 3 weeks to attenuate, is 2 days going to be enough time to get it carbed in a keg? Assuming force carbonation, of course.

I'm hoping that it will take a little less than 3 weeks to attenuate, so that I can give it a few more days for carbing, but this brew plan came up at the last minute and I didn't really have a chance to plan better.
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Kegged: Octoberfest Ale
Kegged: Gumballhead Clone
Kegged: Bee-Cave Haus Pale Ale
Ready to Keg: Milk Stout
Primary: empty
On Deck: planning a Belgian Red Ale and another blonde ale for easy summer drinking.

Meads: BOMM, JAOM and Tart-Cherry Melomel aging.

 
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Old 12-07-2012, 09:20 PM   #217
TCJosh
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Jan 2009
Posts: 62


I'm no pro on carbing, but 30lbs of pressure for 48 hours usually does the trick for me.

 
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Old 12-08-2012, 01:04 AM   #218
brewmastercontrols
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Dec 2008
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This recipe (mine above) for me fermented out in about 4 to 5 days.

You can force carb in 2 days if you up the pressure, read on this site if you do not know. It can be done.

 
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Old 12-08-2012, 04:14 AM   #219
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Jun 2012
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Cool. That's a relief. However, I did manage to move the brew date up to this Sunday, so I will have more time if I need it. I hope to let it ferment for 2 weeks, then get it in a keg and carbonate.

So you didn't have any problem just using 2 packs of the US-05 for 11 gallons of wort? I was considering using 2 packs for a 5.5 gallon batch.
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Kegged: Octoberfest Ale
Kegged: Gumballhead Clone
Kegged: Bee-Cave Haus Pale Ale
Ready to Keg: Milk Stout
Primary: empty
On Deck: planning a Belgian Red Ale and another blonde ale for easy summer drinking.

Meads: BOMM, JAOM and Tart-Cherry Melomel aging.

 
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Old 12-11-2012, 09:50 PM   #220
hodge
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Jan 2011
Rochester, Michigan
Posts: 112
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Quote:
Originally Posted by AGadvocate View Post
I brewed this last night but adjusted it for 5.5 gal and my 60% efficiency. My LHBS was out of flaked barley, so I subbed it with another lb of flaked oats. My OG came out at 1.074, which is a little high. IBU came out to be 25 which is close. My color came out to be 46.9L which is also close. I can't wait to try it.
How was it with the extra pound of oats? Just curious.

 
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