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Old 11-23-2010, 04:11 AM   #1
balzern
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Sep 2010
Pennsylvania
Posts: 161
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Hey everyone this is my second recipe and according to Beercalculus it looks good, I just wanted some seasoned brewers' opinions. :P

OG: 1.052
26.2 IBU
5.2 % ABV

Grains:

6 lbs Northern Brewer Dark Liquid Malt Extract (I know many of you don't like this but wanted to give it a try)

1# Simpsons Dark Crystal
4 oz Simpsons Black Malt
4 oz Simpsons Roasted Barley

Hops: (Pellet)

1st minute of boil (1 oz EK Goldings and 1oz Fuggles)

Yeast: (Wyeast 1332 Northwest Ale)
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Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




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Old 11-23-2010, 06:28 AM   #2
michael.berta
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May 2007
Posts: 519
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It's hard to tell without knowing what is in the dark extract. I'm probably re work the recipe with light extract and dark grains unless you can figure out what is in the dark extract.

 
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Old 11-23-2010, 02:29 PM   #3
balzern
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Sep 2010
Pennsylvania
Posts: 161
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caramel 60, Munich, and black malt..in the DME
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Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




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"All for brew. Brew for all."

 
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Old 11-23-2010, 03:27 PM   #4
Coldies
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Oct 2010
Carlsbad, CA
Posts: 572
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On my last oatmeal stout I used 6.6 lbs (2 cans) of the Briess dark malt extract with steeping grains and to be honest its a little overpowering in the sweet department, the taste has settled down a bit from age but in the very beginning it was like I was drinking the Briess straight. The EK and fuggles are great hops together though.

 
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Old 11-24-2010, 05:09 AM   #5
michael.berta
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May 2007
Posts: 519
Liked 18 Times on 16 Posts


Quote:
Originally Posted by balzern View Post
caramel 60, Munich, and black malt..in the DME
What % of each???

 
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