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Old 04-12-2011, 09:39 PM   #1
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1059
IBUs 18.1
SRM 23.3

3.03kg UK pale malt 48.3%
1.48kg munich malt 23.6%
490g brown malt 7.9%
490g rauchmalt 7.9%
280g torrified wheat 4.5%
280g british crystal 20l 4.5%
140g chocolate malt 4.5%
70g black patent 1.1%

Boil for 75min

21.55g Fuggle 4.7%AA at 75min
24.05g Fuggle at 10min
24.05g Fuggle at 0min

Danstar Nottingham

Mash at 144F for 30min, 162F for 20min, 172 for 5min

Pitch at 68F

Adjust to 75ppm of CaCl

Discussion notes:
The consensus was that the beer was cloned, but the the hop flavor was more pronounced. They believed that this would fade over time and more closely replicate Meantime Porter.
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
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Old 04-29-2012, 03:24 PM   #2
Sep 2009
Posts: 152

I'm not proficient at step mashing yet. what would be a good target for single infusion.

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Old 05-04-2012, 08:31 AM   #3
Obliviousbrew's Avatar
Feb 2012
Benidorm, Alicante/Spain
Posts: 1,567
Liked 230 Times on 161 Posts

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"These are my principles. If you don't like them I have others." -Groucho Marx-

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Old 12-29-2015, 03:33 PM   #4
Dec 2015
Posts: 1

Hi, thanks for this recipe !

We've tried it but had a much higher OG
Perhaps my calculations were off (we wanted to brew 80 liters) but we've added 10 liters of extra water to achieve an OG of 1072

Here is my (slightly altered) recipe

(From start):
MgSO4 40 g
Acidified malt 7ebc 200 g
Palemalt 7ebc 10500 g
Munichmalt 19ebc 5250 g
Caramalt 250ebc 1750 g
Rauchmalt 7ebc 1750 g
Wheatmalt 3ebc 1000 g
Cara Crystal 125EBC 1000 g
Meladoidine 70ebc 200 g

(During final 10 minutes of 70 step)
Chocolat 800EBC 1000 g
Segafredo espressobeans 250 g
Black malt 1400 EBC 250 g

beta amylase 63C 55 minutes
Decoxy step 1 (fraction of 7.6 liters boiled and re-added)
alpha amylase 70C 40 minutes
Decoxy step 2 (fraction of 10.7 liters boiled and re-added)
denaturation 78C 2 minutes

Fuggle 4,8% 75 g 90 minutes
Fuggle 4,8% 85 g 10 minutes
Fuggle 4,8% 85 g during cooling

4 sachets of Nottingham Ale Dry Yeast 11g

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