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Old 12-16-2010, 09:00 AM   #1
Monkey55
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Jun 2010
SoCal
Posts: 176
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I got the recipe from here: http://www.homebrewtalk.com/f68/extr...-stout-191351/

It's a Simple Stout by Justibone.

I used Mr. Beer fermenter.

3 lbs of Dark DME
1lbs of Dark Brown Sugar
.5oz of Hallertauer
1 packet (11g) of Nottingham

My LHBS doesn't carry Muntons, which the recipe calls for. He asked what I was brewing and suggested Nottingham.

I warmed up the water, then added 3lbs of DME.
60min - added .25oz Hallertauer
45min - added .25oz Hallertauer
15min - added 1lbs of brown sugar.

Cooled down wort and pitched the yeast.

I wanted a less hoppy taste - that's why I used less hops.

His recipe calls for a 3 gallon batch size. After I put the fermenter, I realized that Mr. Beer is about 2.1 gallons.

With the changes in the hop schedule, the yeast, and using less water... What the heck did I just brew?? (So confuzed... )

Any thoughts would help me not be so confuzzzzed.. i.e. taste, abv, style, etc

Thanks,
E

 
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Old 12-16-2010, 09:28 AM   #2
gusty83
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Oct 2010
boston
Posts: 59

Strange that no specialty malts were used. Mr beer states that every 1.3lb (1 can) of liquid malt produces 1.2% alcohol. 1lb of liquid is equal to ~.6lb dry. The pound of sugar should add about the same as the pound of dry per 2 gallon. .5 hallertauer should not make the beer too hoppy at all.

 
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Old 12-16-2010, 09:48 AM   #3
richc
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Nov 2010
Bolton, Manchester
Posts: 34
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I've made pretty successful beers with little or no specialty malt, they've tended to be at the opposite end of the hop spectrum though.
I'd call this beer a potentially interesting hybrid. The malt will give some of the flavours of a classic dark ale or stout, the dark sugar hints of a Belgian ale, the hops are conventionally used in a wide range of German beers, and the yeast is a fairly neutral British Ale yeast.

The important thing is how it tastes when finished....

 
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Old 12-19-2010, 05:18 AM   #4
Monkey55
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Jun 2010
SoCal
Posts: 176
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Well, that's the last time I listen to that guy at the LHBS. He's given some other advice that doesn't seem right. I told him that I have 2 Mr. Beer fermenters and asked if I could buy a kit and divide the yeast in half between the two - He said "No" and that I need to buy another yeast packet.

After reading the thread on splitting up the yeast, I feel confident that it can be done as long at the equipment is sanitized.


Quote:
Originally Posted by richc View Post
....I'd call this beer a potentially interesting hybrid.....

The important thing is how it tastes when finished....
LOL... I'll have to remember that when I crack up the first bottle.

I'm a little bummed because I've looking forward to drinking my own Stout, especially since my wife is Irish..

I'll bottle this batch at the 3 week mark, then attempt another Stout.

That means I'm at the earliest, 2 months out from drinking my own stout..


E

 
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Old 12-19-2010, 08:00 AM   #5
Beer_Guy
 
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Apr 2010
Lubbock, TX
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I started out with MrBeer and had half a can of their Stout Hopped extract left over from way back when. On a whim I mixed up a 0.75 gallon batch with an equal amount of Briess Golden LME. I used part of a Wyeast Irish Ale 1084 I had left from another brew. It tastes surprisingly good.

In fact it was so EASY, I may (notice I said may) pick up some more when this 6er is gone. It took maybe 30 minutes from idea to pitching.
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