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Old 02-17-2012, 03:43 PM   #161
Alphonso
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Dec 2011
St Paul, MN
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No need to fret. I've just split the beans, scraped the seeds, and dumped it all into the primary every time I've ever made this. And it is awesome every time.

A well crafted recipe.

 
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Old 02-17-2012, 04:52 PM   #162
flabyboy
 
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Dec 2010
Dover, MN
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Denny. I am thinking about making this recipe in the near future and was wondering what your thoughts are on adding the dark malts late during mashout or vorlauf. Have you tried this method, or do you add chalk or bicarbonate to keep your mash pH ideal?

 
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Old 02-17-2012, 05:38 PM   #163
Denny
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Eugene, OR
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Quote:
Originally Posted by Alphonso View Post
mmmmm

This is sounding really good. I'm headed to Mexico tomorrow with the fam and I'm thinking I should try to find some good beans. Hard to beat Penzy's though.

And I've found that with a good healthy pitch of yeast it's usually done in about 4-5 days, maybe 6. Then it's just a matter of how long you wanna let it condition.
The best I've ever found are from hawaiianvanilla.com
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Old 02-20-2012, 10:43 AM   #164
Nemleu
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Jul 2009
Michigan - Upper Peninsula
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My brew day was yesterday and everything went well. Unfortunately my OG came in at 1.070, very poor efficiency. Nice activity in the airlock within 2 hours, and I have a blow off ready if needed.

I hope it turns out okay........

 
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Old 02-20-2012, 03:39 PM   #165
kingconsulting
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Feb 2011
Long Beach, CA
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I'm thinking about making the partial mash Denny posted of this. I'm somewhat new and have done probably 5 beers. The last two partial.

My question is I love porter and bourbon. Now thinking that last year I tried a Widmer Brrrbon. Had way too much bourbon flavor. Like too rich tasting to me. Swore I would never try a beer like that again but this one sounds soooo good!

Anybody had both to compare? From what I read I'm thinking this is more balanced and I might like it a lot.

Thanks,

Robert

 
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Old 02-20-2012, 04:54 PM   #166
Denny
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Quote:
Originally Posted by flabyboy View Post
Denny. I am thinking about making this recipe in the near future and was wondering what your thoughts are on adding the dark malts late during mashout or vorlauf. Have you tried this method, or do you add chalk or bicarbonate to keep your mash pH ideal?
I use either chalk or pickling lime to adjust the pH. I've never tried the late addition.
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Old 03-03-2012, 01:51 PM   #167
Aschecte
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I'm going to be making this recipe over the weekend. Has anyone used wlp001 with success ? My lhbs does not have 1450 nor 1056 an I would have to wait another week to get those from northern brewer.
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Old 03-05-2012, 01:14 PM   #168
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Ok so I did brew this over the weekend and it turned out great !!! probably one of the smoothest brew days I have ever had actually which really made this beer a pleasure to brew. the only downside side was milling 17.75 lbs by hand ( my drill broke ). My question is this I followed Denny's recipe not brewmasters warehouse which seemed incorrect. I see in Denny's post that he calculate 73% eff is this brewhouse or mash ? my system runs about a 83-85% mash eff and my OG was 1.075. I did modify minorly by increasing the batch size to 5.5 gallons. I did a pre boil volume of 9 gallons ( I have alot of losses ) and post of 7 gallons. My brewhouse eff is kinda low at 70% as I don't tilt my pot etc to get that last drop out and leave most of the trub behind. Bottom line am I in the ball park with my OG at 1.075 ? Thanks for the input.
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Old 03-18-2012, 04:53 PM   #169
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Just tried the hydro sample as I just racked the beer onto the vanilla beans. This tasted so darn awesome it's unbelievable !!!! strong coffee and chocolate taste and thick roasty chocolate nose. I can't wait till this is done, this is a great great recipe.
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Old 03-19-2012, 12:07 AM   #170
phoenixs4r
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Jun 2011
Hayward, California
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Fired up the kettle for this one today. Undershot my OG so I boiled a little extra, so I ended up a little high! 1.092. Tastes like chocolate milk. Loving it.

 
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