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Old 08-06-2012, 02:47 PM   #111
WharfRat
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Jul 2011
Charlotte, NC
Posts: 104
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Quote:
Originally Posted by permo
Wow, that was a long one. I just use beersmith and it calculates the amount of mash to remove and boil. So to make a long store short, I take a mix of grain and water from the mash, bring it to a boil and let it boil for 5-10 minutes and then add it back to the mash to bring up the temp. Thats all a decoction is to me.
I'm guessing that the decoction was probably just excessively big using my method. Would use beer smith but stuck on iPad for now. I did notice a huge cold break with this beer compared to others, and wonder if that's a result of decocting or the large grain bill. Interested to see how this one turns out! Thanks for the response and recipe.



 
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Old 08-06-2012, 02:50 PM   #112
DrBrewDC
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May 2011
Hesperia, MI
Posts: 247
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and just an FYI...

my F.G. was 1.014 @ 55*.... from an O.G. of 1.074 @ 79*...

looking forward to my 8.3% A.B.V.!!!



 
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Old 12-20-2012, 02:51 AM   #113
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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Just brewed up this pig this afternoon...skipped the decoction and went for a single infusion mash at 152. Ended up with a OG of 1.085....WAY stronger than planned (and that OG was triple checked over the last minute of the boil with a refrac). Only had one package of Notty though so in a fit of beer-induced panic I pitched an extra pack of US-05. We'll see how she comes out.

 
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Old 12-21-2012, 04:35 AM   #114
permo
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Sep 2009
North Dakota
Posts: 2,925
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Quote:
Originally Posted by hopdropper View Post
Just brewed up this pig this afternoon...skipped the decoction and went for a single infusion mash at 152. Ended up with a OG of 1.085....WAY stronger than planned (and that OG was triple checked over the last minute of the boil with a refrac). Only had one package of Notty though so in a fit of beer-induced panic I pitched an extra pack of US-05. We'll see how she comes out.
Its going to be an excellent beer.....excellent for sure. I bet you end up with a FG of 1.016 or so................it will be a malt explosion of goodness.

 
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Old 12-21-2012, 10:41 PM   #115
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
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Ahhhh....good to hear....it's fermenting like absolute mad right now...temp hovering around 64. I'm real curious how this will taste. Real excited for the finished product...and not real sure how I'm going to have the patience to let this thing mellow a bit. I'll let you know the FG in a month or so...I think this may end up being my booziest brew-to-date!

 
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Old 03-06-2013, 01:47 AM   #116
DagoBrewer
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Nov 2011
Posts: 153
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This looks like my next batch!!

 
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Old 03-07-2013, 03:37 AM   #118
DagoBrewer
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Nov 2011
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Yeah, ill do just that! Is the special roast the same or similar to special b?

 
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Old 03-07-2013, 03:59 AM   #119
permo
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Sep 2009
North Dakota
Posts: 2,925
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Quote:
Originally Posted by DagoBrewer View Post
Yeah, ill do just that! Is the special roast the same or similar to special b?
No sir. Special Roast is a roasted, nuttier malt. Like a darker victory malt in my opinion. Tastes like grape nuts cereal.

Special B is a very dark begian crystal malt. Sweet, extreme burnt caramel/raisin flavor.


Both great ingredients, but oh so different.

 
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Old 03-07-2013, 04:11 AM   #120
DagoBrewer
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Nov 2011
Posts: 153
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Quote:
Originally Posted by permo View Post

No sir. Special Roast is a roasted, nuttier malt. Like a darker victory malt in my opinion. Tastes like grape nuts cereal.

Special B is a very dark begian crystal malt. Sweet, extreme burnt caramel/raisin flavor.

Both great ingredients, but oh so different.
Ok thanks! I havnt tried a beer like this yet. I mostly stick to my west coast ipa and pales but my bud brewed an oaked scotch ale and it was stooopid good!! It instantly made me want to brew 1000000 gallons of this style so hear i am! Thanks for this thread, im gonna brew this in a couple weeks, ill let you know how it goes!!



 
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