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Old 11-17-2012, 11:09 PM   #71
Petekiteworld
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Jan 2012
Burlington, Vermont
Posts: 186
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Dry hop 7 to 10 days, then bottle and start drinking in one week. You will be happy.



 
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Old 02-01-2013, 03:48 PM   #72
dickproenneke
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Aug 2012
Philadelphia, PA
Posts: 265
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Hey Scoob, just wanted to thank you for creating such a great recipe. I made the extract version and its fantastic. I upped the DH to 2oz cascade 1oz Willie. Simply delish!


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Old 02-01-2013, 09:27 PM   #73
Scooby_Brew
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Jun 2009
Canton, MI
Posts: 987
Liked 41 Times on 27 Posts


I'm glad you like it and thank you for the complement.
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Old 02-01-2013, 10:45 PM   #74
dickproenneke
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Aug 2012
Philadelphia, PA
Posts: 265
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Quote:
Originally Posted by Scooby_Brew
I'm glad you like it and thank you for the complement.
Hey ya gotta give credit where credit is due.

This was my first time using the briess special roast. How'd you decide on that malt instead of something like victory or biscuit? It's some real interesting stuff, pretty nutty. I accidentally used 10oz instead of the 8oz called for in your recipe. It's definitely got noticeable nuttiness in the aftertaste. Next time I brew Darth I'll be keeping the special roast to around 6-8oz. Still, it's some good suds!
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"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde

 
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Old 02-02-2013, 07:43 AM   #75
Scooby_Brew
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Jun 2009
Canton, MI
Posts: 987
Liked 41 Times on 27 Posts


Quote:
Originally Posted by dickproenneke View Post
special roast. How'd you decide on that malt instead of something like victory or biscuit?
This beer was my first attempt to brew a clone of the Widmer Brothers Pitch Black IPA. I went to their website and simply copied their malts and hops, and then I just adjusted IBU and SG using a computer program. I guessed the amounts of the special malts and I don't think it's a perfect clone, but it was a very good beer anyway, or maybe even better so I decided to leave it the way it was.
Anyways, I am glad you enjoy the brew!
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Old 02-21-2013, 02:29 AM   #76
agreenmartian
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Oct 2012
Brunswick, Maryland
Posts: 65
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I made the extract of this with C40 instead of C10 and Wyeast 1056. Positively delicious. Thanks!

 
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Old 02-22-2013, 02:16 AM   #77
Scooby_Brew
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Jun 2009
Canton, MI
Posts: 987
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Thank you, and I am glad you enjoyed the brew!
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RDWHAHB

 
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Old 02-23-2013, 06:12 PM   #78
brevity
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Jan 2013
Posts: 85
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I've read through this thread and am still unsure on what to use instead of Carafa II to ensure that this is a dark beer, and not just brown. If I replaced it with debittered black malt, what would that do to the flavor profile?
Should I simply buy double the carafa II (if my LHBS has it) and cold steep the other half and add it to the brew pot?

 
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Old 02-23-2013, 06:53 PM   #79
bottlebomber
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Apr 2011
Ukiah, CA
Posts: 14,345
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Quote:
Originally Posted by brevity
I've read through this thread and am still unsure on what to use instead of Carafa II to ensure that this is a dark beer, and not just brown. If I replaced it with debittered black malt, what would that do to the flavor profile?
Should I simply buy double the carafa II (if my LHBS has it) and cold steep the other half and add it to the brew pot?
If you have access to debittered black malt I would highly recommend that over carafa. A pound of 550l debittered black malt will give you a 40SRM black beer.

 
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Old 02-24-2013, 12:15 AM   #80
brevity
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Jan 2013
Posts: 85
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Quote:
Originally Posted by bottlebomber View Post
If you have access to debittered black malt I would highly recommend that over carafa. A pound of 550l debittered black malt will give you a 40SRM black beer.
Apparently Carafa III is the darker roast vs Carafa II. I'll see if I can find any. As far as flavor difference, will I just get a lot more roastiness?
How about midnight wheat as an option? http://www.brewingwithbriess.com/Pro...Bitterless.htm



 
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