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Old 11-18-2010, 02:13 AM   #1
petergriffen
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Nov 2009
NH
Posts: 44


Looking for an alt and a stout. All grain. Only thing is temp for fermentation will be 53-60.

 
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Old 11-18-2010, 03:13 AM   #2
JBrady
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May 2007
Panama City, FL, Florida
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Kaisers alt in the recipe database is outstanding

http://www.homebrewtalk.com/f63/kaiser-alt-49953/
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Old 11-18-2010, 03:22 AM   #3
indigi
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Jul 2010
Philadelphia
Posts: 438
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The old standby dry stout recipe is 70% pale, 20% flaked barley, 10% roasted barley. Turns out very tasty with any English yeast fermented on the cool side, or you can go crazy and toss a Belgian strain in there and it'll still be great. If your process is good it's a sure thing every time.

 
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Old 11-18-2010, 09:16 PM   #4
Freezeblade
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May 2008
Oakland, California
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Quote:
Originally Posted by indigi View Post
The old standby dry stout recipe is 70% pale, 20% flaked barley, 10% roasted barley. Turns out very tasty with any English yeast fermented on the cool side, or you can go crazy and toss a Belgian strain in there and it'll still be great. If your process is good it's a sure thing every time.
+1 for this. But keep to a clean english strain IMHO, notty works awesome in this case.

I actually replace the 10% roasted barley with 5% UK chocolate and 5% roasted barley
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Old 11-18-2010, 09:23 PM   #5
petergriffen
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Nov 2009
NH
Posts: 44

Cool, I was just questioning also if I could just replace a yeast with a cooler fermenting one from a recipe without much change. Most recipes here are for around 65 degrees. I am also doing this stovetop

 
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Old 11-18-2010, 11:47 PM   #6
indigi
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Jul 2010
Philadelphia
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The last two times I made this beer I pitched a pack of Notty and started it out at the bottom end of Notty's tolerance (58-59*) and let it slowly ramp up over a week to 65*.

 
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