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Old 11-22-2010, 06:58 PM   #11
MikeRoBrew1
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Thanks for the partial mash conversion
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Old 01-13-2011, 04:11 PM   #12
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I am contemplating doing this as my first all grain recipe, but I am having a bit of difficulty understanding the Mash schedule. Here is what I got out of it. Let me know if I am incorrect.

Mash: 3.66 gal; Strike water temp: 164.4f to achieve a mash temp of 150f. Mash for 75min.

Sparge: Add 4 gallons of 168f water and batch sparge.

Let me know if I am missing something.

Thanks for the help!!!
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Old 01-13-2011, 05:01 PM   #13
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You got it.

Though you can sparge however your you like to do it. I usually batch sparge for ease, but you give up a couple of points in efficiency for it. I usually split the sparge water in half and do two batch sparges, adding the water slowly not all ast once.


Good luck, let me know how it turns out if you decide to do it!
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Old 01-26-2011, 04:21 PM   #14
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Shinglejohn-

I am brewing this on Sunday. Just wondering about ferm temps. Do you typically ferment at the lower end ~64f of the Whitbread yeast?

Excited to try this as one last dark beer before I move on to the hoppiness for the summer months.
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Old 01-26-2011, 05:44 PM   #15
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The Ambient temperature of my brewroom is right around 64-66 degrees, i try to keep it within that range. When the yeast get hot and heavy, i monitor it and try to keep the temps down.

I usually go two weeks in primary and two in secondary, using the secondary for spice additions. Also, add the cayenne a day after you rack onti the chocolate or it will get burried by the chocolatey yeast cake.
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Old 02-05-2011, 10:26 PM   #16
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Be careful with the amount of cayenne you use, I followed the cayenne portion exactly and it was like drinking lava, had to pour it all down the drain pretty bummed
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Old 02-06-2011, 11:48 AM   #17
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I have made this recipe several times and it has always been mildly spicy, though cayenne powder can vary in scoville units. Also, the heat matures with age, in the same way that most strong flavors associated with beer.

Im sorry you had a bad experience heiman, but you dumped it? did you bottle it and carb it?

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Originally Posted by Shinglejohn View Post
The spiciness dies down over town but was ever present. So if it comes out a bit hot at first, give it some time.
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Old 02-15-2011, 02:43 AM   #18
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So I brewed this a month or so ago. It was cold so I let it sit in the carboy for a month. I played around with the cayenne so I think I added more than called for.

Regardless, this beer kicks ass. Thanks for the recipe, this is going to be a regular.
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Old 02-15-2011, 02:44 AM   #19
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Oh, and I left out the vanilla.
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Old 02-15-2011, 05:16 PM   #20
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Nice! Happy to hear it!
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