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Old 03-09-2011, 11:58 PM   #1
Jan 2011
Greensboro, NC
Posts: 14

Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: 4L   
Batch Size (Gallons): 5   
Original Gravity: 1.109   
Final Gravity: 1.024   
IBU: 50.1   
Boiling Time (Minutes): 60   
Color: 14.6   
Primary Fermentation (# of Days & Temp): 21 days @ 66   
Additional Fermentation: Keg Condition @ 66   
Secondary Fermentation (# of Days & Temp): 60 days @ 66   
Tasting Notes: Should be nice and complex, with some dark fruit overtones and oakiness from cubes.   

14 lbs. Maris Otter (3.0 SRM)
1 lbs. Aromatic Malt
1 lbs. Crystal-30
0.5 lbs. Crystal-80
1.5 oz. Target (14%)-60 min. (50.1 IBU)
1 lbs. Table Sugar @ Knockout
1 oz. Hungarian Oak Cubes soaked in Brandy/Whisky

Mash: 20.6 qts at 162 to achieve mash temp of 151, hold for 75 min.

Sparge to bring volume of wort to 6.8 gallons then boil, adding the sugar at flameout.

Ferment at room temp for 3 weeks then transfer to secondary. While the primary fermentation is going on, soak oak cubes in brandy or whisky and add to the sec. for 3 months. When enough oak flavor is in beer, transfer to keg and keg condition for additional time, planning on doing a half year to year-long fermentation

Note: If SG of preboil is low, may use a reduction boil or longer boil time and increase wort volume.

What do you guys think of this one? Should I drop the oak chips or let it go like this? Brewing this to commemorate building a keezer and thought itd be fun to tap my Guinness clone (with stout faucet!) with some friends over a long brew day.

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Old 03-10-2011, 05:45 AM   #2
Oct 2009
Nanaimo, BC, Canada
Posts: 617
Liked 12 Times on 11 Posts

Looks great IMO. Why the decoction? You would likely have the exact same beer if you did a 75 Min mash at 149. So much less work...

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Old 03-10-2011, 01:42 PM   #3
Jan 2011
Greensboro, NC
Posts: 14

Whoops, had originally had a decoct going and mustve left that one still in there.

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