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Old 05-11-2011, 06:34 PM   #11
charliedvrs
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Jan 2010
Boston, MA
Posts: 28

As the person who drank the beer in that picture, I can affirm that this is one damn tastey beer. Had it side by side with the FBS and wouldn't change a thing. Thanks Mike!
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Old 05-16-2011, 02:49 PM   #12
mikeho
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Apr 2010
Boston
Posts: 135
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Thanks for the comment, and be sure to thank the photographer as well, I'm sure this thread would not have any comments if it weren't for the picture.
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Old 05-31-2011, 05:14 AM   #13
jacobmarley
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May 2011
chattanooga, Tennessee
Posts: 78

Any extract recipe?

 
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Old 05-31-2011, 03:17 PM   #14
mikeho
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Apr 2010
Boston
Posts: 135
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Yes, in the first post there is a link to the original recipe, in BYO Jan/Feb 2009, but basically, just replace the first two ingredients (2-row and DME) with:
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
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Old 08-01-2011, 02:01 AM   #15
mrrrkva
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Mar 2011
Staunton, Va
Posts: 158
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How long was it bottled before the picture was taken?

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Old 08-01-2011, 03:14 AM   #16
mikeho
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Apr 2010
Boston
Posts: 135
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Don't know for sure, the beer was bottled 1/24/11, so probably at least 1 month.
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Old 08-24-2011, 09:02 PM   #17
casey914
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Oct 2010
DC
Posts: 36
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couple of questions for clarity... looks really good...

6.6lbs of briess light... is that dry or liquid? I am assuming liquid as the next line says dry ?

1.7lbs of light dry extract? any idea as to what type?

 
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Old 08-24-2011, 09:34 PM   #18
mikeho
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Apr 2010
Boston
Posts: 135
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I think the recipe calls for both liquid and dry extract because often liquid malt extract (LME) is sold in 3.3 lb cans. Therefore you would need to supplement with dry malt extract (DME) if you don't want to waste a half can of LME. Many online stores can sell you the exact amount of LME that your recipe calls for, so you could convert the DME to LME, like so:
1 lb of grain = .75 lb LME = .6 lb DME

you need 1.7 lbs of DME,

(.75/.6)*1.7 = 2.125 lbs LME

so 6.6 + 2.125 = about 8.725 lbs LME

Any kind of light extract should be equivalent.
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Old 09-13-2011, 05:45 PM   #19
SkyHighBrew88
 
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Jan 2010
Indianapolis, Indiana
Posts: 250
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Gonna make this my winter warmer this year and have 3 questions....

1.) Are the Cacao nibs raw or are they a processed form for baking? Where did you get yours? I can only find them at whole foods raw...

2.) Any specific brand of Sumatran coffee you'd recommend? I'm thinking about just using Starbucks.

3.) How much in the way of conditioning did you need for this being that it is around 8%?
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Old 09-13-2011, 07:35 PM   #20
mikeho
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Apr 2010
Boston
Posts: 135
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I used cocoa nibs from morebeer. I don't know exactly how they are made, maybe wikipedia would have some info. As far as coffee, I would just use something you like. I have heard podcasts about brewers (maybe the guy from Terrapin?) taking a lot of time to determine just the right coffee to add, but I'm sure if you like the coffee, it will be good in the beer. I think I gave it 4 weeks in primary, then 3 weeks in the bottle, but longer would be better, if you can wait. I think I have 2.5 gallons than I racked onto bourbon soaked oak chips, that has been waiting for me since April.
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