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Old 07-12-2013, 03:22 PM   #311
LoloMT7
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Quote:
Originally Posted by firerat View Post
I know this was probably answered somewhere in the 31 pages of this thread, but is it really necessary to toast the oats? Does it impart a lot of flavor?

Again, sorry if it's been answered a hundred times.
Sorry i don't know what your talking about? I don't see anything about toasting the oats anywhere. Double check the first page.

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Old 07-12-2013, 07:45 PM   #312
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Quote:
Originally Posted by LoloMT7 View Post
Sorry i don't know what your talking about? I don't see anything about toasting the oats anywhere. Double check the first page.
Wow I need to go home....
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Old 07-20-2013, 01:53 PM   #313
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Thanks for posting this recipe Yoop. I have read and studied this thread exhaustively. I have made a few minor adjustments to the recipe to suit my own tastes or for what was available locally. I plan on brewing this weekend

5.3 oz Rice Hulls (Briess) (0.0 SRM)
7 lbs 3.2 oz 2-row (Rahr) (1.8 SRM)
1 lbs 4.0 oz Quacker Quick Oats
1 lbs Carapils (Briess) (1.5 SRM)
12.0 oz Toasted Light Amber(home) (30.0 SRM)
10.0 oz Pale Chocolate (180.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
6.0 oz Black Prinz (500.0 SRM)
2.0 oz Black Barley (Briess) (500.0 SRM)
2.0 oz Chocolate (Briess) (350.0 SRM)
8.0 oz Milk Sugar (Lactose) (0.0 SRM)
1.5 oz Willamette [5.50 %] - Boil 60.0 min ... 24.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
1.0 pkg London Ale III (Wyeast Labs #1318) [4.2 oz]
Mash at 155* for 60 minutes
Boil for 70 minutes

I added carapils as people stated the head retention was low.

The used "toasted light malt" in place of the flaked barley. It is in hopes of adding a slightly nutty flavor to the brew. I did myself at home...just 2 row in the oven at 350* for 30 minutes. Then cooled in paper bag for 3 weeks. It smelled like roasted peanuts!

I also tuned down the amount of black barley and added some blackprinz to make up for the color loss. That was in hopes of tuning down the coffee flavor just a wee bit.

I used Special B in place of the caramel malt to get a more pronounced caramel flavor. Also in hopes to get a slight raisin/prune flavor.

London ale will be used in hopes of getting some prune/plum flavors into the mix.

 
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Old 07-21-2013, 01:01 AM   #314
Yooper
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Quote:
Originally Posted by gwapogorilla View Post

I added carapils as people stated the head retention was low.
The head retention/foam stability is awesome in mine. The key is the flaked barley, as it provides that finish and foam stability. I started adding flaked barley to many of my darker beers for just that reason- but it does cause a haze and I don't use it in lighter colored beers.
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Old 07-21-2013, 12:40 PM   #315
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We'll have to see how it is Yoop, I figure it will be ready to drink come Halloween. Brew went pretty smooth, with the exception of breaking yet another hydrometer.

 
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Old 07-23-2013, 06:17 PM   #316
Marc77
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Since I'm at work and they frown upon me reading HBT for hours on end...even though I could...I digress.

Yoop, have you or anyone else who's done this racked to a secondary with some vanilla beans soaked in bourbon?

 
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Old 07-25-2013, 01:08 AM   #317
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Quote:
Originally Posted by Marc77 View Post
Since I'm at work and they frown upon me reading HBT for hours on end...even though I could...I digress.

Yoop, have you or anyone else who's done this racked to a secondary with some vanilla beans soaked in bourbon?
No, I'm not a "vanilla" beer fan so I never even considered that. It might be really good, though!
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Old 07-30-2013, 11:21 PM   #318
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I brew a vanilla bourbon stout and used this recipe for the base beer on my last batch. The flavor is great but I need to figure out my head retention issues.

For the vanilla bourbon I soaked 2 oz of oak chips in 3 shots of Makers Mark and a tbsp of Mexican vanilla extract for a couple days then threw it in a hop sock and dropped it in the fermenter.

 
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Old 08-04-2013, 02:20 AM   #319
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I brewed this as a 10 gallon recipe a week or so ago, and ended up with 9 gallons (still learning my system). I was planning on bottling the 5 gallon bucket and kegging the 4 gallon bucket and adding coffee to it. I've never added coffee to anything before, so I was wondering how much would be a good amount. One gallon (which would bring me up to five total in the keg) seemed like way too much. Any thoughts? Thanks.

 
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Old 08-04-2013, 10:37 AM   #320
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Quote:
Originally Posted by granpooba19 View Post
I brewed this as a 10 gallon recipe a week or so ago, and ended up with 9 gallons (still learning my system). I was planning on bottling the 5 gallon bucket and kegging the 4 gallon bucket and adding coffee to it. I've never added coffee to anything before, so I was wondering how much would be a good amount. One gallon (which would bring me up to five total in the keg) seemed like way too much. Any thoughts? Thanks.
First of all, I wouldn't add a gallon of coffee water. I just made a coffee porter and only added maybe a 1/2 a quart. I added it right to the bottling bucket. I used 3 oz of coffee for 5.5 gallons. http://www.americastestkitchenfeed.c...d-brew-coffee/

 
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