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Old 11-18-2013, 08:57 PM   #221
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Oct 2011
York, Pennsylvania
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Quote:
Originally Posted by modernlifeisANDY View Post
Oh man, it is so good, too! Saw them in Cambridge last month and they haven't missed a beat. http://hate5six.com/player.php?album=2572427
5.5 gallons is fermenting away right now after one of the smoothest brew days i've had. it was probably due to MLIW and the new Doomriders...even though my gf is "not a fan".

 
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Old 11-18-2013, 09:41 PM   #222
bdknuc2
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Dec 2008
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I just finished brewing a 2.5 gallon batch of this and my gravity sample tasted great! I used 5 peppermint tea bags and I may add 2 or 3 more to the fermenter in a week.

 
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Old 11-22-2013, 05:36 PM   #223
Sjorge3442
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Sep 2012
Philadelphia, Pennsylvania
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I brewed this twice last year with varying methods and it was awesome. I want to brew this again this weekend, but I have one question.

Has anyone swapped the flaked barley for flaked oats? Im thinking the mouthfeel would be much better. Maybe do a little of both?

 
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Old 11-22-2013, 06:29 PM   #224
modernlifeisANDY
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Apr 2010
Plymouth, MA
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Could go either way!
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Old 03-13-2014, 05:06 PM   #225
gfinockio
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Aug 2013
Calgary, Alberta
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Going to try a half-recipe of this. Sounds awesome. Planning on using it to make ice-cream floats as well!

 
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Old 03-13-2014, 05:26 PM   #226
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Benton, Arkansas
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Originally Posted by gfinockio View Post
Planning on using it to make ice-cream floats as well!

LOL! Don't go thinking you'll be the first..., there good! My advise would be - don't be afraid of the mint, especially for this application. It's not easy to overdo like some other add-in's.



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Old 03-14-2014, 11:52 AM   #227
modernlifeisANDY
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For the record, the base recipe also makes a mean coffee stout - add some cold brewed coffee at bottling/kegging time.
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Old 03-18-2014, 04:25 PM   #228
gfinockio
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Aug 2013
Calgary, Alberta
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Brewed up a half-rccipe of this, and the yeast is taking its sweet time fermenting... very little airlock activity, and not a heck of a lot of anything going on. Hmmm...

 
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Old 03-22-2014, 12:58 AM   #229
expsranger
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Mar 2013
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This is probably my favorite beer made to date. so amazing

I subbed in some MO to get a little 'biscuit' in there and I added about a cup of cooked quick oats in the mash to add to the mouth feel. Also had to change the bill slightly due to availability. The peppermint is right at the perfect amount; you can smell it slightly and it leaves behind a pleasant taste on the back end.

4 lb. 2-row
4 lb. marris otter
1 lb. flaked barley
0.5 lb. caramel 40L
0.5 lb. chocolate malt
0.5 lbs. rice hulls
0.5 lbs. black malt
1 cup oats, cooked

60' - 8 aau goldings
10' - 10 peppermint tea bags
5' - 4.5 oz cocoa

60' boil to 1.054 with 5.75gal (because I boil on a kitchen stove and I havent honed in on the right boil off amount yet). Was targeting the recipe 1.060 but alas

wyeast 1084 irish ale

secondary after 14 days, bottles at 21 days
5 gallons after losses with 4.5 oz dextrose, FG of 1.017
carbonated well at about 2 weeks.

again, awesome beer! brewing it again sunday.

Cheers!

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Old 03-27-2014, 03:37 PM   #230
gfinockio
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Aug 2013
Calgary, Alberta
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My beer is... gritty.

 
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