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Old 08-31-2012, 01:06 PM   #661
hunterlab
 
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Sep 2011
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Getting ready to brew this one, it has been a long time waiting to and finally have all the ingredients to brew it! It sounds like a amazing brew!
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Old 09-03-2012, 05:32 AM   #662
mike_in_ak
 
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Brewed this with 2 packs of London ale. Turned out great. Really similar to everyone's favorite breakfast stout around here, but no oats.

Don't think I'd change a thing from the original recipe other than I like the results of the yeast I used. May try with oats in the future.

 
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Old 09-04-2012, 03:14 AM   #663
edb
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I just tasted this off of taking a FG reading, the beer tasted really nice. Cant wait to have one after it conditions in the keg. I used a packet of Danstar Nottingham yeast fermented at 62.
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Old 09-06-2012, 08:04 PM   #664
TheClaw
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I just took a measurement after about 3 weeks. Brix 7.5 gravity 1.021. My og was 1.048. Since my alcohol content is so low, should I throw in US-05 to finish it up? I used only one smack pack.

 
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Old 09-06-2012, 08:17 PM   #665
edb
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When I took my FG I think it ended up around 10.20. I dont think its going to finish up anymore than that, the lactose sugar isnt going to ferment and that leaves you with a high FG.
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Old 09-06-2012, 11:28 PM   #666
TheClaw
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That stinks beersmith said it should have been around 1.010 even though I chose nonfermentable sugar. Hmmm

Edit I think beersmith thought it was a fermentable sugar

 
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Old 09-06-2012, 11:41 PM   #667
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Beersmith is a little screwy with its suggested FG's. Just something I've noticed.
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Old 09-07-2012, 02:55 AM   #668
tgmartin000
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What's everyone using for mash temp? I'm thinking about 154, so as not to dry it out too much. Any opinions?

 
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Old 09-07-2012, 11:51 AM   #669
BigB
 
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Quote:
Originally Posted by tgmartin000 View Post
What's everyone using for mash temp? I'm thinking about 154, so as not to dry it out too much. Any opinions?
I'd ferement a bit lower. With the lactose in this recipe there will be plenty of residual sweetness and body.
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Old 09-10-2012, 01:14 PM   #670
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Quote:
Originally Posted by tgmartin000
What's everyone using for mash temp? I'm thinking about 154, so as not to dry it out too much. Any opinions?
IMO it came out light in the body. It will have plenty of alcohol so I would mash at the higher end. That's if you are going by the recipe. If I were to do this again I think I would double the lactose and mash around 152. I would also up the roasted barley to balance the extra sweetness.

 
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