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Old 09-17-2010, 11:22 PM   #21
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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ok, i tapped it about 6 days early, rough week/day at work.

i think it's close, really damn close.

it has an awesome brown head and pours beautifully from the keg. slightly under-carbed at this point but it's still delicious. i take back what i said about the smoked malt, it's just fine. i think when tasting it in the primary while it's at room temp it comes through more, now that it's chilled it's much more subtle.

this beer will without a doubt become part of my rotation. i'm gonna do the side/side with Tumbler when the g/f is home next week, then i'll update.



 
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Old 09-19-2010, 02:09 PM   #22
bh10
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Nov 2009
In the brewery, USA
Posts: 715
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Quote:
Originally Posted by jwible204 View Post
ok, i tapped it about 6 days early, rough week/day at work.

i think it's close, really damn close.

it has an awesome brown head and pours beautifully from the keg. slightly under-carbed at this point but it's still delicious. i take back what i said about the smoked malt, it's just fine. i think when tasting it in the primary while it's at room temp it comes through more, now that it's chilled it's much more subtle.

this beer will without a doubt become part of my rotation. i'm gonna do the side/side with Tumbler when the g/f is home next week, then i'll update.
Hows the color between, yours and a Tumbler?



 
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Old 09-22-2010, 02:24 AM   #23
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
Liked 15 Times on 11 Posts


Quote:
Originally Posted by bh10 View Post
Hows the color between, yours and a Tumbler?
color looks black when in a large glass. i poured it tonight into a 6 oz tasting glass and it is definitely a dark brown. i might be a hair darker than Tumbler but i can't say for certain until i do the side by side.

also, i should say that the head and head retention is fantastic. lacing all the way down the glass and the head stay at about 1/2" all the way down.

 
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Old 10-02-2010, 01:50 AM   #24
ekjohns
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May 2009
IL
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i really like this beer but dont have any of the hops needed but have a ton of saaz, hallauter, magnum, willamette, and cascade. Could i use any of these as replacements?

 
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Old 10-12-2010, 03:32 AM   #25
ghpeel
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Jan 2009
Gainesville, FL
Posts: 1,214
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This looks fantastic. I had a Tumbler for the first time Friday without having heard about it before and it really impressed me. To me, it was like 50% brown and 50% ESB. I didn't even percieve the smoke flavor, but it did have a nice, round complexity. I think I'll try this next myself.
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Old 10-12-2010, 05:50 AM   #26
rockfish42
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Jun 2010
Merced, CA
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ekjohns:
I'd use the Magnum for bittering adjust for the higher AA% and the Willamette for flavor and aroma

 
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Old 10-15-2010, 11:41 AM   #27
MgMt_Home_Brew
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Aug 2008
Burlington, VT
Posts: 587
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Im brewing an 18 gallon batch this on Saturday:

30.0 lb Maris Otter Pale Ale Malt
3.0 lb Crystal Malt 90L
3.0 lb Smoked Malt
1.5 lb Chocolate Malt
3.0 oz Challenger (8.0%) - added during boil, boiled 60 min
1.5 oz East Kent Goldings (5.0%) - added during boil, boiled 15 min
1.5 oz Challenger (8.0%) - added during boil, boiled 15 min
0.75 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
0.75 oz Challenger (8.0%) - added during boil, boiled 10 min
3.0 ea WYeast 1056 American Ale

I'm looking forward to it since I really enjoyed this beer when I tried it. Im going to mash at 155.
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Old 10-22-2010, 02:47 PM   #28
ghpeel
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Jan 2009
Gainesville, FL
Posts: 1,214
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Alright, going to pick up my ingredients today for a 5gal batch:

8.5 lbs Pale Malt
1.0 lbs Smoked malt (weyermans)
1.0 lbs British Crystal 5-60
0.4 lbs Pale Chocolate Malt

1.5oz Challenger @ 60
1.0oz Challenger @ 10
1.0oz EKG @ 10

Fermentis S-04

Mash at 155F, ferment at 65F.
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Old 10-22-2010, 04:17 PM   #29
bh10
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Nov 2009
In the brewery, USA
Posts: 715
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Quote:
Originally Posted by ghpeel View Post
Alright, going to pick up my ingredients today for a 5gal batch:

8.5 lbs Pale Malt
1.0 lbs Smoked malt (weyermans)
1.0 lbs British Crystal 5-60
0.4 lbs Pale Chocolate Malt

1.5oz Challenger @ 60
1.0oz Challenger @ 10
1.0oz EKG @ 10

Fermentis S-04

Mash at 155F, ferment at 65F.
I brewed this in late sept, but IMO cut the smoke in half even 6oz. and add 1/2 lbs of pale to make up for it. I used 8oz of smoked and it was extreme, smoke at first its mellowing out now, but I cant imagine how long it take to mellow out a lbs of smoked malt.

 
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Old 10-26-2010, 02:26 PM   #30
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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Quote:
Originally Posted by bh10 View Post
I brewed this in late sept, but IMO cut the smoke in half even 6oz. and add 1/2 lbs of pale to make up for it. I used 8oz of smoked and it was extreme, smoke at first its mellowing out now, but I cant imagine how long it take to mellow out a lbs of smoked malt.
what smoked malt did you use? i used Weyerman and it was subtle. i know there are a few brands at my LHBS and they range from mild (Weyerman) to extreme (cherry smoked).



 
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