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Old 01-13-2011, 02:44 AM   #121
Dgonza9
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May 2010
Evanston, Illinois
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Mine hit final gravity 1.018 after about for days. Think I can keg it after two weeks? I'm looking to free up the fermenter for a brown ale. Samples taste fantastic!


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Old 01-13-2011, 06:19 AM   #122
bgruis
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Dec 2007
Johnstown CO, Colorado
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Hands down the best beer I've brewed...Thanks!


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Old 01-17-2011, 06:05 PM   #123
GodsStepBrother
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Apr 2009
, Texas
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I was thinking of adding vanilla to this porter. How much do you think would be appropriate?

 
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Old 01-27-2011, 06:56 PM   #124
Slowfro
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Aug 2008
Wisconsin, Wisconsin
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BierMuncher, this looks great, going to brew Saturday. I'm glad a low 60's fermentation is good for this beer since a Wisconsin basement is pretty chilly this time of year. Only question I had was on your mash temp 158 seemed high to me. I've only done a couple darker beers (2 AG stouts and 1 PM stout) and they were at 154. Given the similar style what's the thought with the 158?

Feel free to smack me if that's a dumb question, I just haven't seen any mashes that high.

Can't wait for this one, love your recipes.
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Old 01-27-2011, 08:02 PM   #125
BierMuncher
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St. Louis, MO
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Quote:
Originally Posted by Slowfro View Post
BierMuncher, this looks great, going to brew Saturday. I'm glad a low 60's fermentation is good for this beer since a Wisconsin basement is pretty chilly this time of year. Only question I had was on your mash temp 158 seemed high to me. I've only done a couple darker beers (2 AG stouts and 1 PM stout) and they were at 154. Given the similar style what's the thought with the 158?

Feel free to smack me if that's a dumb question, I just haven't seen any mashes that high.

Can't wait for this one, love your recipes.
The 156-158 range will give you a bigger malt profile. More residual sweetness. This is definitely a luscious, rich beer. Filling and satisfying.

 
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Old 01-31-2011, 05:15 PM   #126
poopyhead
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Jan 2011
Cincinnati, OH
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im going to try to do a 2.5 gallon batch of this for my first AG brew. just a quick question, you mash with 4 gallons of water and then add 2.5 gallons for the mash out which leaves 6.5 gallons of water which seems like plenty for the boil. do you not sparge?

 
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Old 01-31-2011, 05:55 PM   #127
brettwasbtd
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Quote:
Originally Posted by poopyhead View Post
im going to try to do a 2.5 gallon batch of this for my first AG brew. just a quick question, you mash with 4 gallons of water and then add 2.5 gallons for the mash out which leaves 6.5 gallons of water which seems like plenty for the boil. do you not sparge?
You will probably want to half those numbers if you are doing a 2.5 gallon batch! Mash at 1.25 quarts of water per pound of grain.

 
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Old 01-31-2011, 07:00 PM   #128
poopyhead
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exactly i just scaled his numbers down so ill be using 2 gallons for 6.5 lbs of grain then mashout/sparge with 2.5/2 gallons. ill be mashing with a grain bag so after the first 45 min of the mash ill take the grains out and put it in a different pot and soak the grains in that water for 15 min then combine the wort.

 
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Old 01-31-2011, 07:05 PM   #129
brettwasbtd
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Quote:
Originally Posted by poopyhead View Post
exactly i just scaled his numbers down so ill be using 2 gallons for 6.5 lbs of grain then mashout/sparge with 2.5/2 gallons. ill be mashing with a grain bag so after the first 45 min of the mash ill take the grains out and put it in a different pot and soak the grains in that water for 15 min then combine the wort.
right! I just read 6.5 gallons of water at the end of your post, and that is a little to much for a half batch! But the 4.5 total gallons will probably put you around 3.5 or so for the boil (grain absorbtion) and you should be right on

 
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Old 02-01-2011, 03:06 AM   #130
BucksPA
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Dec 2009
Bucks, PA
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For everyone saying how sweet this beer is, let me tell you that I brewed this 11.14.10 and cracked the first one open 12.25.10. It was definately a full body, sweet beer. It is a great brew for someone who isn't particularly fond of dark beers. Since then however, it has aged well since xmas day, mellowing out and decreasing the sweet notes. I know it's hard to age beer (especially your own homebrew), but this beer is worth aging.

Great recipe!


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