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Old 01-03-2014, 12:07 AM   #21
nathan33
 
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Sep 2013
, Arkansas
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I want to tey this all grain. Can anyone convert.

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Old 01-16-2014, 09:26 PM   #22
Damoxemus
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Jul 2012
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I am no expert, but I reckon one would just substitute the 6 lbs of Amber LME with some 2 Row and/or Munich? Probably around 8lbs of grain, anyhow.
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Old 01-17-2014, 12:25 PM   #23
apratsunrthd
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Sep 2010
Soddy Daisy, TN, Tennessee
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It's been a long time since I've brewed this one. Glad to see the post is still alive!

The Amber LME I used is made from 2 row and C60. If I had it to do over again, I'd substitute 1 pound of C60 and however much Rahr 2-row I needed to hit my OG target. Damoxemus is correct --for me, it would be about 6.5 lbs 2-row, 1 lb C60.
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Old 01-18-2014, 04:44 AM   #24
GammaRay4130
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Nov 2013
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Was this a full or partial boil?

 
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Old 01-18-2014, 12:46 PM   #25
apratsunrthd
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Sep 2010
Soddy Daisy, TN, Tennessee
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The medal winner was a partial boil but there is absolutely no reason not to do a full boil if you have a big enough kettle.
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Old 01-18-2014, 08:37 PM   #26
GammaRay4130
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Nov 2013
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Thanks. Im a new brewer and am not set up for full boils yet so I wasn't sure if I was going to have to adjust the hops or anything. I have my first brew in the fermenter, with the all amarillo IPA up next when the fermenter is free, this one will be my third batch.

 
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Old 01-20-2014, 03:51 AM   #27
TuffBunny
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Oct 2013
Somerville, Massachusetts
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Quote:
Originally Posted by TuffBunny View Post
I brewed some of this on 11/11/13. I followed the recipe, but I substituted one 3.3 lb. can of Briess Rye LME for three lbs. of amber DME. The smell of this while it was fermenting was incredibly good. I can't wait to try some. It'll be ready around Christmas time.

RW
Yeah, so...

I brewed this on 11/11/13, and used the original recipe except for the sub of Briess Rye LME, and I used Nottingham that I had on hand for the yeast. Wow. I got an O.G. of 1.064! What the heck. It only got down to 1.020, and on 12/11 I decided to bottle it and keep it cool. I was thinking that there were probably other non-fermentables keeping the S.G. higher. Maybe a minor mistake, since I had one bottle burst, but I've chilled it off, and I don't see any bulging caps and things look stable. With such a high S.G. and almost black color, this stuff is more of a porter or stout. With the rye malt, it tastes almost like a dark pumpernickel. One taster commented, "Where's the pickle?"

This stuff tastes absolutely amazing, has an incredible head, and spicy finish. This is a great easy recipe to experiment with. I might try this again and try it with some caraway seeds. Anyone have any experience with caraway seeds in a brewing recipe?

Cheers,
RW

 
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