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Old 11-25-2012, 08:57 PM   #351
gingerdawg
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Quote:
Originally Posted by skibb View Post
Also, Isn't regular KtG (which I have never had) brewed without port? Rate Beer makes the distinction:
http://www.ratebeer.com/beer/portsmo...l-stout/51898/
http://www.ratebeer.com/beer/portsmo...l-stout/83320/

...though BA doesn't. Without knowing the actual question asked, the reference to the Todd Mot answer (from a BA review) can read that regular KtG is oaked, and they also do a special oak/port version.

Either way I'm probably going to oak/port half my 6 gallon batch...It just makes me curious though.
There is or was a "double oaked" version of KTG. I remember reading that they prepared the port and oak sprials for KTG, and then made an uber small batch that was aged on the remaining sprials.
So, AFAIK both are port/oak aged, but the double oaked KTG is different.
Portsmouth brewery has changed their website, and I can't find the actual info to quote, anymore.

 
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Old 11-27-2012, 04:08 AM   #352
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Mine Too!

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Originally Posted by naiek View Post
this is going to be my 12/12/12 brew
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Old 11-29-2012, 09:44 PM   #353
lemmiwinks
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Brewed this in January and bottled at the end of September.
Cracked a couple 22's over the weekend to check for carb and drinkability and this was awesome.
Very port forward, IMO but not in a bad way. Really masked the alcohol heat and made this an almost too drinkable RIS.
The rest will stay stashed till Christmas.

 
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Old 12-17-2012, 09:57 AM   #354
ddrrseio
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Sep 2011
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scaled this down to a .75 pilot batch since all my carboys are full and i was antsy to learn whether people's complaints about the roasted malt percentages applied to my tastes

 
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Old 12-17-2012, 03:28 PM   #355
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I brewed this on Friday, but somehow I managed to forget to put flaked barley in and I instead put in a second dose of black patent. Boooooo.

That is what happens when i brew quickly with a 7 month old in the room interrupting you.

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Old 01-19-2013, 11:51 PM   #356
gingerdawg
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Have I mentioned that this is friggin awesome!?! Brewing again, and drinking some of the last batch. Have I mentioned that this is friggin awesome?!?

 
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Old 01-20-2013, 03:35 PM   #357
Broham1
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Brewed 5.5 gallons of this yesterday. Hit 1.122 for the OG, which made my brewing partner and I very happy. It's definitely a record for us. We decided to go big to mark our Second Brewniversary.

The taste of the sample was amazing! Fermentation took off in a few hours. I am so excited for this one!

Bonus: we were able to pull off 5.5 gallons of 1.036 stout from a second sparge. By dumping it on a yeast cake, we ended up with a bonus keg of beer for about $3!

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Old 01-28-2013, 02:38 AM   #358
NewBrewB
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Quote:
Originally Posted by Broham1 View Post
Brewed 5.5 gallons of this yesterday. Hit 1.122 for the OG, which made my brewing partner and I very happy. It's definitely a record for us. We decided to go big to mark our Second Brewniversary.
I would like to brew a 10-11 gal of this. Do you mind posting your recipe so I can double it? I havent figured out how to use brewing software to do this for me. Thanks!
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Old 01-28-2013, 06:24 AM   #359
Broham1
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Sure. I think I did this straight from the first posts in this thread:

Alexander II

Style: Imperial Stout
Type: All Grain Calories: 388
Rating: 0.0 Boil Size: 6.50 Gal
IBU's: 70.15 Batch Size: 5.00 Gal
Color: 58.7 SRM Boil Time: 80 minutes
Preboil OG: 1.100
Estimated Actual
Brew Date: - 01/19/2013
OG: 1.119 1.122
FG: 1.030 1.030
ABV: 11.66 % 12.05 %
Efficiency: 60 % 62 %
Serve Date: 12/30/2013 / /

Grains & Adjuncts
Amount Percentage Name Time Gravity
19.00 lbs 69.09 % Pale Malt (2 Row) US 60 mins 1.036
0.50 lbs 1.82 % Crisp Crystal Light 45L 60 mins 1.035
0.25 lbs 0.91 % Caramel/Crystal Malt -120L 60 mins 1.033
0.25 lbs 0.91 % Chocolate Malt 60 mins 1.028
0.25 lbs 0.91 % Briess 2-Row Black Malt 60 mins 1.033
0.75 lbs 2.73 % Weyermann Carafa III 60 mins 1.036
0.75 lbs 2.73 % White Wheat Malt 60 mins 1.040
0.75 lbs 2.73 % Barley, Flaked 60 mins 1.032
0.75 lbs 2.73 % Special B Malt 60 mins 1.030
0.75 lbs 2.73 % Aromatic Malt 60 mins 1.036
3.00 lbs 10.91 % Dark Dry Extract 60 mins 1.044
0.50 lbs 1.82 % Roasted Barley 60 mins 1.025

Hops
Amount IBU's Name Time AA %
2.00 ozs 64.27 Columbus (Tomahawk) 75 mins 14.00
1.00 ozs 5.89 Styrian Goldings 15 mins 5.40

Yeasts
Amount Name Laboratory / ID
3.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
0.75 oz Oak Chips 24 weeks Secondary
1.00 each Whirlfloc Tablet 15 mins Boil

Mash Profile
Light Body Infusion 45 min @ 149.0F
Add 24.50 qt ( 1.00 qt/lb ) water @ 169.3F
Sparge
Sparge 16.24 qt of 180.0F water over 60 mins

Notes
Secondary: rack onto 3/4 oz of medium toast American oak cubes that have soaked in Port for a month.

www.iBrewMaster.com Version: 2.833



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Old 02-15-2013, 02:36 AM   #360
1Mainebrew
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Fourth batch is now on tap... I can't wait until its carbonated next week!
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