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Old 12-17-2011, 12:52 AM   #41
Airborneguy
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The fuggles will be more authentic to the style. For bittering, you can really use anything so the columbus will be fine for the early addition. There are American IPAs made using columbus for later additions, but I don't feel that would be appropriate for a porter.


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Old 12-19-2011, 07:19 PM   #42
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The brewing went well yesterday for this batch. I used the columbus hops early for bittering and the fuggles late for aroma like you suggested. As of this morning is it bubbling away nicely!



 
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Old 12-19-2011, 09:58 PM   #43
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Awesome! Let me know how it turns out.
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Old 12-26-2011, 08:19 PM   #44
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I went ahead and entered this beer into the Homebrew Alley 6 competition in both the Robust and Brown porter categories. All 4 bottles are from the same batch. I'm very interested to see how this plays out. The batch was brewed a few months ago also, so there's a little age on these bottles.

New York City Homebrewers Guild Presents Homebrew Alley 6
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Old 01-18-2012, 04:50 AM   #45
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Does anyone think this would make a good base beer for a coconut porter?

 
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Old 01-18-2012, 12:35 PM   #46
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Maybe cut the black malt down a little. Other than that, it would be a perfect base.
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Old 01-18-2012, 05:46 PM   #47
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Quote:
Originally Posted by Airborneguy
Maybe cut the black malt down a little. Other than that, it would be a perfect base.
Is this because you think there's too much roast flavor? How much would you cut it back?

 
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Old 01-18-2012, 06:27 PM   #48
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Maybe to .25lb? I'm just guessing as I've never worked with coconut. I'd imagine you'd want it to shine over other aspects of the beer, no? This recipe is only subtly roasty, but I'd still cut it down to avoid overpowering the coconut.
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Old 01-19-2012, 02:46 PM   #49
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maybe I'll sub half the black for chocolate. So .3lb black and .3lb chocolate. Should swap some of the "burnt" flavors for some chocolate/nutty flavors.

 
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Old 01-20-2012, 02:46 PM   #50
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I just bottled this last night - thanks for the great recipe. My gravity only came to 1.045, but that was because I didn't calculate my wort volume correctly (I had something under 6 gallons at the end of the boil). I used White Labs 002 since I had a fresh yeast cake from a mild recipe. Also, I racked it onto some whiskey soaked oak cubes for five days (for just a very slight hint of oak). The sample I had at bottling tasted great and I can't wait for it to get carbed.



 
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