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Old 06-08-2013, 09:28 PM   #131
JeffD1
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Feb 2013
Posts: 158
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Yep! That was surprisingly simple. Thanks a lot!
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Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
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Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

 
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Old 10-16-2013, 11:25 AM   #132
brc
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Oct 2013
Posts: 2

Can you provide brewing instructions ? Thanks !

QUOTE=permo;1766940]14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.2 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 11.7 IBU


Can you provide the step by step brewing instructions? Thanks!

Beer Profile

Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.39 % Actual Alcohol by Vol: 7.19 %
Bitterness: 27.0 IBU Calories: 338 cal/pint
Est Color: 17.8 SRM Color:

mashed for 45 minutes at 149 and decocted 45 minutes at 157



I just racked this hog to secondary, I filled my 5 gallon carboy up to the brim....I had about 16 oz left over so I filled a glass....this was SOOO good. Mildly sweet, not bitter at all, toffee, roasted nuts, coffee and a light bit of smokiness from the chocolate malt......this is going to a one good beer. I think the marris otter and the caramel malt are the key players here. Marris otter makes a huge difference over standard two row

When a beer is delicious and perfectly enjoyable after primary with no carbonation..you know you are in for something good.[/QUOTE]

 
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Old 10-16-2013, 11:27 AM   #133
brc
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Oct 2013
Posts: 2

Meant to hit reply...I a m brewing this on Saturday, step by step instructions would be great!

 
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Old 11-23-2013, 04:02 PM   #134
thadius856
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Dec 2012
Marysville
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Had all sorts of problems with this one on brew day. Namely, I went pure retard. The recipe was fine.

My notes from BeerSmith:

Came out of the mash tun with 13.9 gallons when I expected 13.2-13.3 gallons . Unsure how that happened.

Windy during the boil and I had the extra liquid, so I had to boil longer. Should have waited until the usual 13.3 gallon mark before starting the boil timer, but didn't realize it until I'd already tossed in hops. Boil took closer to 120 min because of the slow boiloff rate from the wind blowing the flame around. Didn't want to lose all of my flavoring hops and have only bittering, so added an additional set of Nugget (the only jar I could reach in the freezer without hurting myself) at 30 mins.

Before:
- Boil 90 min
- 0.84 oz Chinook @ 60 min
- 0.84 oz Chinook @ 30 min
- 27.0 IBU

After:
- Boil 120 min
- 0.84 oz Chinook @ 90 min
- 0.84 oz Chinook @ 60 min
- 0.84 oz Nugget @ 30 min
- 47.3 IBU

Fermenting with Notty at 60-63F.
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Old 12-26-2013, 05:19 PM   #135
MorrisBrewingCo
 
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Jul 2013
Atlanta, Georgia
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Identical to the OP recipe. Here is what I'll be giving a try in January:

14.00 lb Maris Otter (81.16 %)
1.00 lb Crystal 60L (5.80 %)
1.00 lb Munich Malt 10L (5.80 %)
1.00 lb Special Roast (5.80 %)
0.15 lb Roasted Barley (0.87 %)
0.10 lb Chocolate Malt (0.58 %)

5.75 gal Strike Water at 160.5F
Mash at 149F for 45 min
Remove 16 qt for grist from Mash Tun in to Boiling Pot
Bring 16 qt grist to boil
Add boiled grist to Mash Tun until Mash Tun Temperature reaches 157F
Mash at 157F for 45 min
Heat 4.2 gal Sparge Water to 170F
Fly Sparge for 7.6 gal Pre Boil Wort

*Note, My water quantity has been adjusted because I lose 0.625 gal in my mash tun and 1.0625 gal in my Boil Pot.

0.50 oz Chinook [13 % AA] (First Wort Hop)
0.50 oz Chinook [13 % AA] (30 min)

Yeast Starter:
Wort - Boil 3 oz. of DME in 1 Liter of water for 15 minutes
Add 2 Wyeast 1728 Scottish Ale to chilled wort
Stir Plate for 18 hours

Ferment for 5 weeks at 62 then cold crash for 2 days and then in to the Keg.

I will be using a starter and to calculate the necessary yeast cells brewer's friend gave me an OG of 1.087 for this recipe although OP has it much lower?
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Old 01-27-2014, 06:22 AM   #136
cherbhy
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Oct 2013
Posts: 96
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I brewed this beer to ring in the New Year on December 31st. Racked to secondary about 13 days later. Tasted delicious!

The fridge that holds the secondary fermenter can only go up to 45 degrees. Will this affect the beer? It's been at 45 for maybe two weeks.

 
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Old 01-27-2014, 01:44 PM   #137
permo
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Sep 2009
North Dakota
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Quote:
Originally Posted by cherbhy View Post

The fridge that holds the secondary fermenter can only go up to 45 degrees. Will this affect the beer? It's been at 45 for maybe two weeks.
Your beer will be excellent. Heck, I would hold it even colder if I had a fridge to cold store my beer for aging.

 
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Old 01-31-2014, 08:05 PM   #138
jrodder
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Oct 2012
Streetsboro, Ohio
Posts: 138
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Sipping on this one now. I didn't do a decoction, but sure as heck will next time. Also, I used London Ale 1028. (I love that yeast) Fermented wort at 62 degrees (probe on fermentor)

It's a fine recipe. Nice malty taste, but would be better with a decoction and maybe some honey malt or something.


 
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Old 03-08-2014, 08:27 AM   #139
cpesko
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Apr 2012
Denver, Colorado
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Made a 5 gallon batch turned out to be like 4 gallons og 1.80. I used one pack Nottingham and one pack sa-05.

 
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Old 03-11-2014, 06:19 PM   #140
twistyboy
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Feb 2014
Posts: 81
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when i enter decoction simple in beer smith that is the mash steps:

Protein Rest Add 34.50 qt of water at 126.6 F 122.0 F 35 min
Saccharification Decoct 14.18 qt of mash and boil it 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 1.25 gal water at 168.0 F


should i follow that or the recipe of the brewer?

sorry im a newbie...

thank

 
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