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Old 10-11-2009, 05:36 PM   #1
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 54 Times on 49 Posts

10 lbs. American 2-row
1 lbs. American Chocolate Malt
1 lbs. Weyermann Caramel 45L
4 oz. American Black Patent
2 oz. Roasted Barley
8 oz. Malto Dextrin boiled 15 min.
1 oz. Northern Brewer (Whole, 6 %AA) boiled 60 min.
.5 oz. Perle (Whole, 6 %AA) boiled 60 min.
1 teaspoons Yeast Nutrient @ 10 min
1 teaspoons Irish Moss @ 10 min
Yeast : Danstar 3767 Nottingham

inspired by Edwort's robust porter from

Mash at 150* for 60 min.

(Preheated tun, mashed in 4 gal at 165)

Add malto dextrin in last 15 minutes of boil.

Cooled the whole pot by recirculation to 140 then into the carboy.

Ferment for 3 weeks, crash and keg.

Additional notes:
Milled with a pasta crusher, ran through twice @#6, mashed in and hit 154*, added a little cold water to bring it down to 151 for 1 hour.
OG = 1.060 and 5.75 gal

Aged for 5 months before competition. Bottled with the BMBF. Notes from competition to follow.
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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