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Old 01-24-2012, 12:19 AM   #211
D-MOTITAN
 
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Jan 2011
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Thanks for the recipe Reaper. I did a ten gallon batch and my O.G. was 1.039. After three weeks 5 went into the keg. I could only get it down to 1.018. Im trying to warm up the other five in hopes of a few more points. Still taste great.

 
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Old 01-24-2012, 02:36 PM   #212
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Quote:
Originally Posted by D-MOTITAN
Thanks for the recipe Reaper. I did a ten gallon batch and my O.G. was 1.039. After three weeks 5 went into the keg. I could only get it down to 1.018. Im trying to warm up the other five in hopes of a few more points. Still taste great.
Sometimes I have had an FG like you, it is sometime tough to get it down with the mash temp as high as it is. If it doesn't come down any more don't sweat it, perhaps next time drop the mash temp a couple degrees and see how it does. I personally love this when I can hit 1.015. It is a really nice balance there.
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Old 01-25-2012, 02:37 AM   #213
D-MOTITAN
 
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Yea i think i might have mashed a little to high. I hit 80% on my efficiency and the brew tasted awesome so it went in the keg. Me and the SWMBO took a sample last night after two days and it was great.

 
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Old 01-26-2012, 12:48 PM   #214
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Quote:
Originally Posted by D-MOTITAN View Post
Yea i think i might have mashed a little to high. I hit 80% on my efficiency and the brew tasted awesome so it went in the keg. Me and the SWMBO took a sample last night after two days and it was great.
This recipe really opened my eyes to session ales, I have several I brew often now. I like that I can have a few and not be completely shmammered.
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Old 02-02-2012, 02:17 AM   #215
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Ill be racking this over to keg tomorrow night. Hoping its as good as everyone says. +1 on session brews. Thiis will be my second. The first was a stout that came in around 3.9%. Awesome to brew and drink like normal and not have a heavy buzz on while ur trying to get yeast in
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Old 02-10-2012, 05:51 PM   #216
dnull1337
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Feb 2012
Los Angeles, CA
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A large portion of my mash was spent at 160*, maybe even 161*. How will this change the beer? Prior to this I had only done one 5gal all-grain batch and three 1 gal all-grain batches, and I was used to losing more heat (mashing in my kettle covered with towels). I was doing BIAB if that makes a difference. I also ended up with an OG of 1.042, but I guess it'll just be a little stronger.

 
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Old 02-10-2012, 07:19 PM   #217
azscoob
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Quote:
Originally Posted by dnull1337
A large portion of my mash was spent at 160*, maybe even 161*. How will this change the beer? Prior to this I had only done one 5gal all-grain batch and three 1 gal all-grain batches, and I was used to losing more heat (mashing in my kettle covered with towels). I was doing BIAB if that makes a difference. I also ended up with an OG of 1.042, but I guess it'll just be a little stronger.
With the higher mash temp it will have a bit sweeter finish from a higher final gravity. Not a big deal, more mouthfeel-ish than with a lower mash temp.
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Old 02-10-2012, 09:18 PM   #218
SwampassJ
 
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Thinking of giving this a third try with some Kent Goldings because I have 3 oz left I want to get used up. Just can't decide on the yeast this time around. Ringwood kind of pissed me off because I had to rouse it for several days straight to get it down to where it should have finished. Might try Irish Ale in it or another London strain.
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Old 02-17-2012, 09:12 PM   #219
Bombeque
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Nov 2011
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Brewing this tomorrow! I am using choclate rye malt. Someone said in this thread that a lighter chocolate malt is better in this recipe. That was my choice at the LHBS. Cant remember the lovibond, but I think 190ish?

 
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Old 02-19-2012, 02:28 AM   #220
Bombeque
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Nov 2011
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Brew day went awesome! OG was 1.029 at 7.2 gallons. FG was 1.037 at 5.2 gallons. Couldnt ask for better. Pitched at 65 degrees.

 
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