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Old 11-05-2009, 08:30 PM   #11
Hugh_Jass
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Nov 2008
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Well done, Trev!

Me thinks a wiki page on home caramelizing is in order.


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Old 11-05-2009, 08:31 PM   #12
Laughing_Gnome_Invisible
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Quote:
Originally Posted by KingBrianI View Post
I kow you've spent a lot of time tweaking this recipe and I feel like the experiments you've done might be of interest and help to all of us. Did you try this recipe, or similar, without the oats and brown sugar? Do you find the oats add any flavor or texture to the beer? Does the brown sugar change the flavor? I've brewed with both, but never tried a recipe with and without them to see what exactly it changes. I'm also curious about the two types of bittering hops. Did you find this added something to the beer?
The oats is just something I added out of curiosity after many other experiments and i found that i liked. It makes it a little silkier, and can even be bumped up double without detriment.

I added the brown sugar to dry things out a little. It's mashed at 154F and has 160-170 Crystal, I wanted to keep that malty character, but also dry it out a bit to make it more quaffable. The brown sugar also adds some colour.

As for the bittering hops, I don't feel it's that important. I've used all sorts of figgles/EKG combos based on my supplies and it really doesn't seem to matter too much which hops i use for bittering.....In fact, I have found that thius recipe is quite forgiving to responsible changes in any of the ingredients.....I had a hard time choosing this exact recipe as the definitive one, and trying to judge the differences got me drunk a lot more often than I am accustomed to!



 
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Old 11-05-2009, 08:34 PM   #13
Laughing_Gnome_Invisible
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Quote:
Originally Posted by Hugh_Jass View Post
Well done, Trev!
Next time i see you face to face you will get a proper pint! Not a bottle of that pony I gave you last time!

 
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Old 11-05-2009, 08:47 PM   #14
KingBrianI
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May 2008
Durham, NC
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When will you hook it up to a beer engine for that really authentic pint?
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Old 11-05-2009, 08:50 PM   #15
Hugh_Jass
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Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
Next time i see you face to face you will get a proper pint! Not a bottle of that pony I gave you last time!
Picking up a few sacks of MO the day after Thanksgiving. Interested?

I hope to brew this using your techniques. Thanks for sharing
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Pigs are fantastic creatures. They convert vegetables into bacon.

 
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Old 11-05-2009, 09:01 PM   #16
ernie111
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Jan 2009
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I've been waiting for this one! It will be one of my next brews, just need to order the M.O.

 
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Old 11-06-2009, 06:40 PM   #17
dontman
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Oct 2008
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Looks good. I'll have to try this with the brown sugar and oats next time.

My base bitter recipe is remarkably similar without these two ingredients, which is cool because it means that I have been moving in the right direction to get a proper bitter.
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Old 11-06-2009, 06:49 PM   #18
Laughing_Gnome_Invisible
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Originally Posted by dontman View Post
Looks good. I'll have to try this with the brown sugar and oats next time. My base bitter recipe is remarkably similar without these two ingredients.
Yeah, like I said in the OP, it's a very basic recipe. I arrived at it independently, but I also realise there is nothing much new in it. It's maybe a bit more about the self reliance aspect than originality or complexity.

 
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Old 11-06-2009, 08:31 PM   #19
mmb
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pssst...

what mash temp? 154F? I'm doing this tomorrow with Victory malt and special b...
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Old 11-07-2009, 07:49 AM   #20
Laughing_Gnome_Invisible
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Quote:
Originally Posted by mmb View Post
pssst...

what mash temp? 154F? I'm doing this tomorrow with Victory malt and special b...
Yup! 154F Thanks for asking, I've edited the OP now.

Special B was what I originally used as the crystal in this recipe and it really turned things in the right direction for me. I listed it in the recipe as 160L crystal because that is what I now have with the home roasted MO. I hope you like it!



 
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