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Old 05-11-2012, 05:56 PM   #61
RJS
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No need for adding chocolate!
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Old 06-12-2012, 05:25 AM   #62
menisale
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Oct 2010
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Quote:
Originally Posted by NJstout View Post
I think i actually prefered this one when it was really fresh and young, verus some age on it
I still have a number of 22 OZ bottles left from my August brew and it is incredible. IMHO this is a great beer fresh but really hits a new level at about the 9 month mark. The roast really comes true with a good coffee and chocolate notes. It is a great beer.

I will be brewing 12.5 G of this on the 23rd, 5 for keg and young drinking and the rest for 22 OZ bottles for next year.

 
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Old 06-12-2012, 01:33 PM   #63
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I love their black porter.. now to try the extract/grain version.. anyone do that?
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Old 06-21-2012, 11:20 PM   #64
menisale
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I'm brewing this again tomorrow. It will be my 3rd go round with this recipe. I obviously like this recipe. they have all been incredible.

I'm doing a 12.5 G batch and have a 10 G igloo MT, so not room for all of the grains so I'm cold steep my dark grains. It is amazing the aroma of these grains, when they are all combined without the pale malt.

Has anyone else tried cold steeping?

I will be using the water from my steeping in my original mash water and then adding the dark grains to my last batch sparge. I will have 5 batch sparges to get the wort that i need.

 
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Old 06-27-2012, 01:44 PM   #65
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Quote:
Originally Posted by EricCSU View Post
...
90 min boil

WLP002 or Wyeast 1968. Ferment at 65F to start and increase to

11.9 lbs US 2-row
...
I'm planning on making this later this week. Could someone tell me what the end of the fermentation schedule is supposed to be?

 
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Old 07-13-2012, 11:54 PM   #66
jammin
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I just racked this to a secondary today and took a sample.

SG: 1.061 (a little low)
TG: 1.016 (happy w/this!)

Had to post because this was a really tasty sample. I'm looking forward to getting this beer finished up and taste the final product.

 
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Old 07-14-2012, 12:16 AM   #67
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Awesome stout...the best I've brewed yet and exactly what I'm looking for with the style. I think you'll be happy with it. Mine was 1.069-1.017, so not far off.

As for fermentation schedule in the post above, I went to about 68F and it turned out just fine.
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Old 07-18-2012, 03:46 AM   #68
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I brewed this in mid-May, and have been drinking it for a couple of weeks.

It's delicious, I'm very happy with this beer. It has a rich, complex dark malt character that develops as you work your way down the glass. I've been thinking it could use a touch more roast character, but I think that is due to two things: when I got back from the LHBS it occurred to me that I may have come in a couple ounces short on the black malt (scale operator fail). Plus, I tried for the first time the add dark grains at vorlauf technique, and I suspect that that benefits from upping the quantities just a bit.

That said, a great beer, I am really enjoying it!
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Old 08-15-2012, 05:50 PM   #69
menisale
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Oct 2010
carlsbad, ca
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Quote:
Originally Posted by menisale View Post
I'm brewing this again tomorrow. It will be my 3rd go round with this recipe. I obviously like this recipe. they have all been incredible.

I'm doing a 12.5 G batch and have a 10 G igloo MT, so not room for all of the grains so I'm cold steep my dark grains. It is amazing the aroma of these grains, when they are all combined without the pale malt.

Has anyone else tried cold steeping?

I will be using the water from my steeping in my original mash water and then adding the dark grains to my last batch sparge. I will have 5 batch sparges to get the wort that i need.
So I made this with the cold steeping back on June 22 and just drank it for the first time last night. Incredible! All of the coffee and chocolate flavor but without the astringency that comes from the black patent. I highly recommend trying this for yourself and I will be doing it again. Not only do I like what it did for the flavor and drink-ability, I also love the fact that it allowed me to produce more beer.

If you try it, I would love to hear about it.

Now the bottle bombs had nothing to do with the cold steeping but trying to bottle too soon and allowing my storage temperature to increase too high.

 
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Old 08-15-2012, 07:15 PM   #70
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Just to confirm, this is approx:

72% 2-row (Mash at 149)
8% Black Patent (Cold Steep)
7% C-80 (Cold Steep)
4% Munich (Mash at 149)
4% Wheat (Mash at 149)
4% Carapils (Mash at 149)
1% Roasted Barley (Cold Steep)

...Is that true??

Also, I think if done right, you can tweak the recipe with added chocolate or coffee, etc. similar to the methods of the KBS clone.

How long is this kept in the primary? Thoughts on using WLP007 for more attenuation/lower FG?

 
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