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Old 01-09-2010, 09:50 PM   #41
NCBeernut
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May 2009
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Yeah. No problem. 4 gallons:

3.6 lb Amber dry extract
1.2 lb Wheat dry extract
0.6 lb Crystal 60L
0.6 lb Chocolate malt
0.4 lb Roasted Barley
0.53 oz Magnum (13.4%) 60 minutes
0.4 lb Lactose

You could just round some of these numbers if you want. For example a half pound of lactose instead of 0.4 would be completely fine. Using a full 4 lb of Amber extract would be fine, etc. I would definitely use 3oz instead of 4oz of priming sugar though. This style of beer definitely works better with a moderate level of carbonation. Happy brewing.

Edit: Damn you guys are fast. Looks like somebody already beat me to it.


 
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Old 01-10-2010, 04:09 PM   #42
BigB
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After reading through this thread again yesterday, I couldn't help but pop the lid on my batch. My OG was 1.066 and today I measured 1.026. Thats only 59% attenuation, a tad low for the 1028 strain. But it has also only been in the primary for 3 weeks. I wasn't planning on bottling anyway, so I swirled it up a bit and will leave it until next Sunday. Hopefully it comes down a few more points. I did however take a taste. It was exactly how the OP described the flavor... Boy I can barely stand waiting another 5 weeks or so to have a cold and carbonated one. One other thing I decided to do is to try one of Revvy's suggested techniques and save at least a few bottles for at least 6 months and try one every month to see how the flavor develops.
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Old 01-10-2010, 04:10 PM   #43
tincob
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Hermit, BigB, and NCBeernut - my thanks.

It may take me a month or so before I brew this but I'll definitely report back.

 
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Old 01-11-2010, 03:21 PM   #44
jeremysavoy
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Originally Posted by tincob View Post
So, I'm thinking I'll need a 4 gallon batch to avoid too much blow-off.
You could always set up a blowoff hose from the carboy into the ale pale, instead of using an air lock in a bung.

For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary :-)

 
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Old 01-11-2010, 03:46 PM   #45
Hermit
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Quote:
Originally Posted by jeremysavoy View Post
You could always set up a blowoff hose from the carboy into the ale pale, instead of using an air lock in a bung.

For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary :-)
What yeast did you use?

 
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Old 01-11-2010, 03:52 PM   #46
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What yeast did you use?
I used 1084 Irish Ale yeast ...

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=6


 
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Old 01-11-2010, 05:28 PM   #47
BigB
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Quote:
Originally Posted by jeremysavoy View Post
For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary :-)
Come to think of it, my fermentation was also pretty tame compared to other beers I've done. I used the 1028 London Ale yeast.
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Old 01-11-2010, 08:32 PM   #48
tincob
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If I could do 5 gallons in a 5 gallon carboy with a blow off tube without too much beer loss, that would net me more beers for the same effort.

If the experienced consensus is mild fermentation, it might work.

 
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Old 01-11-2010, 08:41 PM   #49
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Quote:
Originally Posted by tincob View Post
If I could do 5 gallons in a 5 gallon carboy with a blow off tube without too much beer loss, that would net me more beers for the same effort.

If the experienced consensus is mild fermentation, it might work.
Go for it .... fermentation was mild with 1084 at a near constant 63 degrees.

 
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Old 01-11-2010, 09:46 PM   #50
worth
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I just bought the ingredients and look forward to trying this for my third ever brew. Quick question, they didn't have the caramel/crystal malt, so I got medium crystal malt and cara-rye malt, and was considering adding them 1/2 and 1/2. Is this a bad idea? If so, I will look elsewhere for the carmel/crystal malt. Thanks

 
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