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Old 06-28-2013, 05:46 PM   #871
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another thing to take in account is when the yeast was packaged. If the date on it is older the viability will go down and you will have less cells. Starters for me insure that you have viable yeast cells that are primed and ready to go, but if your numbers are right and you have plenty of cells i would just pitch the one pack. Every time I brew a beer beer smith tells me that I need to pitch 2 packs or do a starter.
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Old 07-02-2013, 06:35 AM   #872
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Went to my LHBS today and picked up the following ingredients to make a 5 gallon batch of the Deception Cream Stout. Couldn't get everything exactly as listed on the first page of this thread, so I'd like to hear any input on how the changes to the recipe may impact the final product. Also, I've read through many of the 88 pages, but if anyone has suggestions that would result in the best final product possible I'm all ears. Planning on transferring from the 6.5 gallon primary carboy to a 5 gallon secondary carboy once the most vigorous fermentation is over. I'd like to age this several months (5 or so?) if you all agree that it would result in a better beer.

Any asterisked ingredient is different from the original extract recipe.

*3.0 lb Briess CBW Sparkling Amber Dry Extract [Recipe calls for 4.5 lb Amber Dry Extract - 53.76 %]
*3.0 lb Briess CBW Bavarian Wheat Dry Extract [Recipe calls for 1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %]
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
*0.50 lb Roasted Barley (300.0 SRM) - 5.97 % [My label reads "Muntons Roasted Barley, British, 500 L, unmalted", and I'm not sure if this is an exact match]
0.50 lb Lactose 5.97 % (Boil 10 min)

*0.75 oz Summit Hop Pellets - 16% alpha [Recipe calls for 0.75 oz German Magnum [13.40 % alpha] (60 min) - 27.0 IBU]

1.00 Whirlfloc Tablet (Boil 10 min)
*No Yeast Nutrient [Recipe calls for 1.00 tsp Yeast Nutrient (Boil 5 min)]

*Wyeast 1028 [Recipe used Wyeast 1450 PC]

Will likely be brewing some evening this week, and any advice would be appreciated. I'm especially curious how you guys think the change to the extract amounts will affect the recipe.
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Old 07-02-2013, 08:59 AM   #873
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Hey, I'm really hoping to do a partial mash version of this for my next batch. I feel a bit foolish for asking this, but do you think there's any way for me to use a moderately attenuating dry yeast (such as Danstar Windsor) and maybe bolster the mouthfeel elsewhere (e.g. add some flaked oats or flaked barley?). I ask because the HBS I'm ordering from doesn't have a good selection of Wyeast, and to order it from another site would cost me 10 ($15). I know you can't put a price on good beer... But that's quite a lot for my first attempt at a partial mash!
If the yeast is fundamental to the flavour I guess I should shelf this recipe for a later date.
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Old 07-05-2013, 02:58 PM   #874
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So I still haven't brewed this yet (see two posts above), but I had a question about the yeast. The lady at the LHBS said I didn't need to do a starter for the Wyeast 1028 I'm using. What are your thoughts on this? Also, it anyone can provide input about how my changes will affect the end product I'd appreciate it.
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Old 07-05-2013, 04:38 PM   #875
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My opinion and observation of beer made with and without starters: Starters make better beer with less off flavors. The beer has to sit less time to work out off flavors from a stressed fermentation.

Dont stress out about it...if you dont want to make a starter dont do it your beer will still be good...
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Old 07-05-2013, 07:16 PM   #876
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I've also learned to never take the word of a LHBS employee as gospel. I've spoken to a couple that were complete idiots.

That said, she is mostly right. There are very few "have to" rules in brewing. But a starter will make it better.
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Old 07-06-2013, 12:05 AM   #877
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OK, thanks guys.
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Old 07-06-2013, 11:46 PM   #878
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I brewed the extract today smelled great just. Wondering how much priming sugar to use
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Old 07-07-2013, 10:04 AM   #879
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I tried a friend's go at the extract recipe and wow! Amazing!! I want to try this but with a big variation in it:

Double Deception Imperial Stout

I am planning on an AG version but I have a few questions though:

My goal is to hit 1.090 and to up the IBUs to balance that. My initial thought is to just up the whole grain bill by 50% and toss in about 55-65 IBUs of nugget at 60min. With my 3gal BIAB system at 66% that would look like this -->
Double Deception

Style: Imperial Stout OG: 1.093
Type: All Grain FG: 1.023
Rating: 0.0 ABV: 9.15 %
Calories: 304.24 IBU's: 56.50
Efficiency: 66.00 % Boil Size: 5.67 Gals
Color: 54.5 SRM Batch Size: 3.50 Gals
Preboil OG: 1.066 Boil Time: 60 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
9.75 lbs 62.65 % Pale Malt (2 Row) US 60 mins 1.036
2.25 lbs 14.46 % White Wheat Malt 60 mins 1.040
1.36 lbs 8.74 % Briess 2-Row Caramel 60L 60 mins 1.034
1.03 lbs 6.63 % Chocolate Malt 60 mins 1.028
10.50 ozs 4.22 % Briess Roasted Barley 60 mins 1.033
8.25 ozs 3.31 % Milk Sugar (Lactose) 10 mins 1.035

Hops
Amount IBU's Name Time AA %
1.00 ozs 56.50 Nugget 60 mins 13.20

Yeasts
Amount Name Laboratory / ID
1 dry pkgs Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 10 mins Boil
1.00 tsp Yeast Nutrient 5 mins Boil

Mash Profile
Profile Name: BIAB Setup

Grain Temp: 80.00 F Mash Tun Vol Loss: 0.00 Gals
Grain Absorption: 0.15 Gals/lb Tun Temp Loss: 0.00 F
Cooling Shrinkage: 4.00 % Kettle Trub Loss: 0.50 Gals
Hourly Boiloff: 1.50 Gals/hr

Mash Steps:
Mash In 90 min@153.0F
Add 31.71 qts water @ 159.9F
Mash Out 10 min@168.0F
Heat to 168.0F over 2 mins
Batch Sparge
Sparge 0.00 qts water @ 170.00 F

Water Profile
(none)

Fermentation Steps
Name Days / Temp
Primary 30 days @ 65.0F
Bottle/Keg 21 days @ 74.0F

Carbonation
Desired Vol of CO2: 2.30 Vols
Beer Temperature: 68.00 F
Residual CO2 in Beer: 0.86
Table Sugar Required: 2.20 ozs

Notes
www.iBrewMaster.com Version: 1.0.5


Now a few things came up though when I was thinking about this:

Should I really up all the grain? Or should I just up the 2row to get 1.090?
I've never done a "double" of an existing recipe, so any help with this endeavor would be helpful!
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Old 07-09-2013, 02:18 AM   #880
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Does a 1.5 L yeast starter (Wyeast 1028 smack pack) with 150 g (5.3 oz) of light DME sound reasonable for the 5 gallon extract recipe of this? I got the 1.5 L from Mr. Malty and the 150 g of DME from the "How to Make a Yeast Starter" illustration that was posted on HBT a while back.

I was hoping to use a smaller container for this; mine's only 1 L. If I'll need a bigger container for starters, would anyone have a recommendation for an affordable option? How's this 2L flask from Amazon look? I'd like to spend less if possible, but don't want to skimp and end up with a low-quality one that I'll have to replace.
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