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Old 04-08-2011, 08:11 PM   #11
permo
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Quote:
Originally Posted by asomers View Post
The rogue is much richer in flavor and has a much more velvety mouthfeel.
I too struggled to duplicate this while trying to clone shakespeare stout and mocha porter. I soon came to realize that Rogue uses a ton of dark crystal malt in their recipes and, using pacman in my setup, I have to mash at 154-155 if I want to finish above 1.013 or so.

My last double mocha porter clone used 1 pound of C120 and 1 pound of C150......this really helped me get the richness that rogue's dark ales are known for.

 
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Old 04-12-2011, 11:00 PM   #12
EricCSU
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The revised recipe from the rebrew show:

67% Great Western 2-row
11% chocolate malt
11% crystal 120
10% flaked oats
1.5% roasted barley

70 IBU Cascade at 60min
1.25oz cascade at 0min

Pacman yeast (if available) or WLP051
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Old 04-12-2011, 11:04 PM   #13
Kraftwerk
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Quote:
Originally Posted by EricCSU View Post
The revised recipe from the rebrew show:

67% Great Western 2-row
11% chocolate malt
11% crystal 120
10% flaked oats
1.5% roasted barley

70 IBU Cascade at 60min
1.25oz cascade at 0min

Pacman yeast (if available) or WLP051
Awesome! Thanks. Looks like just 1% more of chocolate and c120. Definitely going to try that, or maybe dial in a bit more of those elements.

 
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Old 04-12-2011, 11:17 PM   #14
EricCSU
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Quote:
Originally Posted by asomers View Post
Awesome! Thanks. Looks like just 1% more of chocolate and c120. Definitely going to try that, or maybe dial in a bit more of those elements.
Yes, that was taken from the decrease in roasted barley.

Eric
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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Old 06-20-2011, 12:09 AM   #15
Double-R
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Quote:
Originally Posted by EricCSU View Post
The revised recipe from the rebrew show:

67% Great Western 2-row
11% chocolate malt
11% crystal 120
10% flaked oats
1.5% roasted barley

70 IBU Cascade at 60min
1.25oz cascade at 0min

Pacman yeast (if available) or WLP051
Can someone convert to lbs and oz... Please, I know get Beersmith. Iam just cheap

 
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Old 06-20-2011, 12:26 AM   #16
EricCSU
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Quote:
Originally Posted by Double-R

Can someone convert to lbs and oz... Please, I know get Beersmith. Iam just cheap
Beersmith has a free 21-day trial.
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 10-19-2011, 03:49 AM   #17
ultravista
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Has anyone made the rebrew? If so, what was your hop schedule and amounts?

 
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Old 10-19-2011, 04:35 AM   #18
GuldTuborg
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Quote:
Originally Posted by Double-R View Post
Can someone convert to lbs and oz... Please, I know get Beersmith. Iam just cheap
Math works, too. Seriously, just assume 1.035 extract for everything except the roast barley. Then add 3oz roast barley and call it a day. That'll be close enough.
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Old 10-20-2011, 02:11 PM   #19
ultravista
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Who has the rebrew recipe?

 
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Old 10-23-2011, 06:48 PM   #20
EricCSU
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Quote:
Originally Posted by ultravista View Post
Who has the rebrew recipe?
?

The recipe is right above this post, about 7 back.

There are quite a few recipe creation devices out there: software, web-based, and smartphone apps. If you need help with creating the recipe, I would recommend using those.

Eric
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Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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