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Old 04-22-2011, 03:50 AM   #71
hopplease
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Jan 2011
, Indiana
Posts: 78

I brewed this today with some adjustments. I ended up with 5.5 gallons by mistake. (no sight glass on kettle) I have my carboy marked. My OG was only 1.053. I know the extra 1/2 gallon will bring it down. I also had the grains milled about two weeks ago which i am assuming will bring it down? This is my second BIAB and I am trying to figure out what my brew house efficiency is. Any idea what the 1/2 gallon and the 2 week old milled grains would do to my OG?

Here is my recipe
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 6.06 %
1 lbs Munich Malt (9.0 SRM) Grain 6.06 %
1 lbs Barley, Flaked (1.7 SRM) Grain 5.05 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.04 %
0.5 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 %

Note: all the specialty grain was bumped up to 1# and the Magnum was bumped from 0.35oz to 0.5oz.

Additional Items added

1tsp yeast nutrient 8 mins
8oz Coca 5 mins
0.75 oz mint 3 mins

Steeping: ( 5 gallons of water )
135 - 30 mins
155 - 60 mins

After Steeping I added 2.5 gallons and brought to a boil.

Thanks,

Josh

 
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Old 04-25-2011, 09:46 PM   #72
scottland
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May 2010
Chandler, AZ
Posts: 2,116
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So after drinking this further, and sharing it with a few friends that love stouts, we've agreed:

It's a bit too 'dry'. Now yes, I know this isn't a dry beer (FG was 1.023 for me), but there is some soft astringency from the 1lb of Roasted Barley. I also don't get as much chocolate flavor that I get from LHMS; I get more coffee and esspresso. This makes the beer taste drier than it actually is. The astringency from the RB, and the heavy roasted notes were the big difference from this clone and LHMS. So next time i brew this I'm going to:

-Cut Roasted Barley to 10oz, possibly 8oz
-Up Chocolate to 14oz
-Mash much higher, I'm thinking 154-158.
-Also cut the 10min hop addition to 0.5oz

The recipe listed is absolutely fantastic, but it blurs the lines between a dry stout and milk stout in taste for me. It's a great beer, but i'm looking to get closer to LHMS, and the sweet stout BJCP category. This recipe obviously has a lot of mouthfeel, but it lacks the creamy chocolate smoothness that LHMS has.

I'll give it a re-brew, and li'll post how the revised recipe turned out.

 
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Old 04-29-2011, 02:21 AM   #73
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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1tsp yeast nutrient 8 mins?? Yeast Nutrient is added at the same time Yeast is after the wort is cooled.

 
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Old 04-29-2011, 12:47 PM   #74
sudsmcgee
 
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May 2010
Western Chicago Burbs, IL
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You add non-sanitized yeast nutrient to you cooled wort? Why?
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Old 04-29-2011, 12:54 PM   #75
IrregularPulse
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Quote:
Originally Posted by shadows69
1tsp yeast nutrient 8 mins?? Yeast Nutrient is added at the same time Yeast is after the wort is cooled.
The directions on the nutrient say to add it in the last 10 of the boil.
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Old 04-29-2011, 01:41 PM   #76
Sheldon
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Oct 2010
woodbridge, va
Posts: 1,214
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Have this one coming up next, what is consensus on bottle conditioning time?

Thanks for input

Sheldon

 
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Old 04-30-2011, 12:03 AM   #77
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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i never had a problem with adding yeast nutrient to cooled wort. I thinking if you boil it you are basically killing the yeast nutrient. I don't think yeast nutrient needs to be sanitized. I make a lot of wine and have never sanitized it, or needed to do that, or ever heard of needing to sanitize it.

 
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Old 05-03-2011, 12:18 AM   #78
hopplease
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Jan 2011
, Indiana
Posts: 78

That was the first time using yeast nutrient. I purchased LD Carlson yeast nutrient. It called for 1 tsp per gallon, but I just wanted to use a little bit the first time to make sure nothing went wrong.

Just asked midwestsupplies (where I purchased it from) They suggest I cool it first. But said it wouldn't harm it if I added doing the last 10 min of the boil. Next time, I might try adding the yeast nutrient after I cool.

Thanks for bringing it to my attention shadows. This is only my 3rd brew so I am still in the learning stage. Hopefully, I never leave the learning stage though!

 
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Old 05-05-2011, 02:06 AM   #79
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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No problem I'm still learning as well. Happy Brewing and like us know how this turns out. I have everything to make this as well just have no room at the moment to brew it just yet.

 
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Old 05-08-2011, 03:53 AM   #80
HopHead24
 
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Dec 2009
Brooklyn Park, MN
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Kegged this clone today. Hoping that it's still a bit young. Been in primary for three weeks and a bit astringent. Thinking that time will mellow it out a bit. Too bad it was supposed to go up for fishing opener this coming weekend. I did sneak about a gallon into my rum barrel just to see what happens.
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