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Old 04-15-2010, 01:15 AM   #141
Aubie Stout
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Odaniel,

Have you made a version a little more hop forward yet? Thinking of making my same recipe and adding some Chinook at FWH for a little more hop flavor. Probably won't dry hop it, but the thought crossed my mind!
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Old 04-15-2010, 05:44 AM   #142
KYB
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Jan 2009
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Not yet. I plan to at some point. Lately I've been brewing them with no souring of any kind, just a 90 minute mash. Very pleased with them. I took a few growlers to a cookout and everyone LOVED the latest one I did completely to style (for real this time, haha) according to the 1902 book, which does not mention souring of any kind. A couple friends want kegs of it. I just brewed 20gal of a recipe that is just over 5% (the one completely to style was about 4.4%) with an ounce more of the specialty grains. Those are going to a couple parties. I still need to try it with black patent instead of chocolate malt, but doubt it will be as good. The 1902 book doesn't mention when to add the hops. If you try it let me know how it is!

 
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Old 04-25-2010, 05:59 PM   #143
claphamsa
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Just did #2.... hit my 90% efficiency guess exactly!

It was nicely spiced with maple pollen! boo pollen.
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Old 04-27-2010, 04:19 PM   #144
beerandcoding
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ODaniel,

Your blog has been down for the last couple of weeks. Can you post the recipe for your most recent attempt, the one without the souring?

Cheers!
Kevin
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Old 04-27-2010, 05:50 PM   #145
KYB
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This is for 90% efficiency. Use 6-row, a good crush, 1.5 qt/lb mash for 90 min, double batch sparge letting it sit for 15 min at least each time, and you should get it. Everyone wants kegs of this. I'll probably only do a special sour mash version every once and awhile, but this is to style, and will always be on tap at my house.

I may be getting on at an upcoming brewery in the next year or 2 and will probably brew this there if it happens. Someone I know is wanting to start a very special type of brewery and she said the business plan just got approved. She asked if I would be interested in brewing there. Hope it works out for both of us.

Quote:
Recipe: O'Daniel's Kentucky Common 1902 v2
Brewer: O'Daniel
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.043 SG
Estimated Color: 10.2 SRM
Estimated IBU: 26.2 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs 8.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 66.67 %
2 lbs Corn, Flaked (1.3 SRM) Grain 29.63 %
2.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.85 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 1.85 %
0.75 oz Cluster [9.00 %] (60 min) Hops 26.2 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 6.75 lb
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Step Add 10.13 qt of water at 163.3 F 150.0 F

 
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Old 04-29-2010, 08:57 PM   #146
beerandcoding
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ODaniel,

Thanks man, I hope the brewing gig works out.

I will probably be brewing my Kentucky Common in a couple weeks. I am going to use a 75/25 grains/adjucts split. If it turns out well, I'll be re-brewing a sour version this summer. I'm going to use a mix of flaked barley and flaked rye for the adjucts; I just finished a brew with corn and want to do something different. Here is the recipe I plan to use.

Batch Size: 5.0 gal
Boil Size: 6.5 gal

Brewhouse Efficiency: 70%

Estimated OG: 1.048
Estimated FG: 1.012
Estimated IBUs: 27
Estimated SRM: 14

7 lb, 2 oz 6-Row (71%)
1 lb, 8 oz Flaked Barley (15%)
1 lb Flaked Rye (10%)
3 oz Crystal 80L (2%)
3 oz Black Malt (2%)

1 oz Northern Brewer [7.00%] @ 60 min.

Safale US-05

I consistently get ~70% eff. from my system, so my grainbill is size to that. Since I'm not doing the sour mash, I don't think this number will rocket up like other people are experiencing. I'll check back after I brew.

Cheers!
Kevin
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Old 04-30-2010, 02:39 AM   #147
KYB
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Quote:
Originally Posted by beerandcoding View Post
ODaniel,

Thanks man, I hope the brewing gig works out.

I will probably be brewing my Kentucky Common in a couple weeks. I am going to use a 75/25 grains/adjucts split. If it turns out well, I'll be re-brewing a sour version this summer. I'm going to use a mix of flaked barley and flaked rye for the adjucts; I just finished a brew with corn and want to do something different. Here is the recipe I plan to use.

Batch Size: 5.0 gal
Boil Size: 6.5 gal

Brewhouse Efficiency: 70%

Estimated OG: 1.048
Estimated FG: 1.012
Estimated IBUs: 27
Estimated SRM: 14

7 lb, 2 oz 6-Row (71%)
1 lb, 8 oz Flaked Barley (15%)
1 lb Flaked Rye (10%)
3 oz Crystal 80L (2%)
3 oz Black Malt (2%)

1 oz Northern Brewer [7.00%] @ 60 min.

Safale US-05

I consistently get ~70% eff. from my system, so my grainbill is size to that. Since I'm not doing the sour mash, I don't think this number will rocket up like other people are experiencing. I'll check back after I brew.

Cheers!
Kevin
Thanks man. Good deal. It will probably be pretty different, but let me know how it turns out. I have come to find out the sour mash really doesnt affect efficiency much, if at all. Without the sour mash I have been averaging 94% efficiency. My efficiency really depends on the size of my grain bill. Imperial styles I average 70-75%. I think the small grain bill, paired the the 6-row and corn (and the other techniques I mentioned above) really helps this to be a high efficiency. Good luck!

 
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