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Old 01-10-2010, 01:06 AM   #121
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Awesome man. Good to hear it turned out great.



 
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Old 01-13-2010, 05:27 PM   #122
Dr_Gordon_Freeman
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Black Mesa
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So if I were to do an extract version of this, would just letting the specialty grains steep for a day at warm temps (instead of 30 mins) be the method? Maybe add a little yogurt or kraut juice?

I am a huge fan of sauerkraut and other lacto fermented items, so I'll bet I would like this beer.




 
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Old 01-15-2010, 03:52 AM   #123
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Honestly I don't see how you can do this beer as an extract and have it come out near the AG version. The high attenuation and corn character would be tough to do any other way. I'm not saying it can't be done but I think you's have to do a lot of experimenting to get there... I'd suggest scaling the batch down and doing stovetop all-grain for better results.
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Old 01-15-2010, 06:37 AM   #124
leboeuf
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I just finished brewing a version of this beer:
7lbs 2-row
1lb flaked corn
0.5lb crystal 40
0.25lb chocolate
0.25lb flaked barley
0.7oz nugget 60min
0.5oz fuggles 5min

I was a little intrigued when I checked my mlt after 24hrs: Nappy smell and a white growth all over the grain.
I did a half batch/fly seat of the pants sparge. The idea was to add 1.5 gallons of boiling mashout water and then fly sparge the remainder. It worked out pretty well.

I must say the wort sample tasted amazing! Just the right amount of sourness... Can't wait to taste this once its finished!

 
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Old 01-15-2010, 07:47 AM   #125
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Quote:
Originally Posted by leboeuf View Post
I just finished brewing a version of this beer:
7lbs 2-row
1lb flaked corn
0.5lb crystal 40
0.25lb chocolate
0.25lb flaked barley
0.7oz nugget 60min
0.5oz fuggles 5min

I was a little intrigued when I checked my mlt after 24hrs: Nappy smell and a white growth all over the grain.
I did a half batch/fly seat of the pants sparge. The idea was to add 1.5 gallons of boiling mashout water and then fly sparge the remainder. It worked out pretty well.

I must say the wort sample tasted amazing! Just the right amount of sourness... Can't wait to taste this once its finished!
Good to hear. Post up your results.

 
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Old 02-13-2010, 10:52 AM   #126
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Brewed this one day and didn't want to run to the LHBS so I just subbed some American crystals for the Belgians I had on hand.

OG: 1.042
FG: 1.004
SRM: 18*
IBU: 28
ABV: 4.9%
5.5lbs 2-row
1lb FLaked Corn
.5lb CaraVienna
.25lb British Chocolate Malt
.25 Special B
1.75oz Willamette @ 4.8% 60mins
Yeast: Notty

The CaraVienna is 22L and the Special B is 175L.
Just kegged it tonight, but warm and flat, it was quit interesting. Sour but not offputting by any means. It'll be interesting to taste it later this week cold and carbed.

 
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Old 02-13-2010, 03:06 PM   #127
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I finally got this on tap! and its definitely going into the rotation, i might pick up on the 12 hour mash tho....
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Old 02-13-2010, 09:48 PM   #128
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Quote:
Originally Posted by claphamsa View Post
I finally got this on tap! and its definitely going into the rotation, i might pick up on the 12 hour mash tho....
A little too sour? My batches started becoming more sour than I wanted, so my last batch I did a 18hr mash and it's fantastic. Going to brew that recipe with an 18hr mash multiple times and see what happens. Glad you like it. What recipe did you do again?


 
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Old 02-14-2010, 02:31 AM   #129
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i dunno... its in this thread, and im drunk. maybe ill post tomorrow. its not sour at all! its a nice base brown,... that could SOOO benefit from sour... but mdhb had no corn :'(
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Old 02-14-2010, 04:57 PM   #130
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When you sparge, umpteen hours later, do you Batch or Fly? Do you also preform a MO? What are your temps for Sparging and if you have growth do you scrape then sparge?

Looks like a great brew. Want to try this for my next one.

Thanks

Warren


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