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Old 11-11-2013, 03:06 AM   #331
Robar
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Aug 2007
Muskegon, Michigan
Posts: 242
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Well I bought the five gallon grain bill, but I think I'm going to do a three gallon batch. Not that I wouldn't like to have five gallons on this brew, but I am going to do a biab brew on my stove top and the kettle that fits the bag is 7.5 gallons. Now I have to do a little reading so I can get the right amount of water in the kettle.

The only deviation from the original recipe is the yeast, I'm using S-04. I love this yeast and think it will work perfect, especially since the basement is about 60 beg. right now.
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Old 11-11-2013, 07:33 AM   #332
PRE66_6TART
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Apr 2013
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Quote:
Originally Posted by Robar
Well I bought the five gallon grain bill, but I think I'm going to do a three gallon batch. Not that I wouldn't like to have five gallons on this brew, but I am going to do a biab brew on my stove top and the kettle that fits the bag is 7.5 gallons. Now I have to do a little reading so I can get the right amount of water in the kettle.

The only deviation from the original recipe is the yeast, I'm using S-04. I love this yeast and think it will work perfect, especially since the basement is about 60 beg. right now.
You could do this as a 5 gallon BIAB in your 7.5 gallon pot no problem. I do it all the time. Just mash at the 1.25 ratio like a normal mash. Then add the rest of your water after you pull the bag out. I like to have the extra water sitting in another pot and do a quick dunk sparge in it before I add it to the boil kettle. This is assuming your stove can bring that much water to a boil. But if the limiting factor is the size of your kettle and not the power of your stove then you're fine.

 
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Old 11-11-2013, 10:25 AM   #333
Robar
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Aug 2007
Muskegon, Michigan
Posts: 242
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Well it's 5:13 am. The water and coffee have been on for ten minutes. IT"S BREW DAY!!

Pre66 I did give that idea more than a casual though last night. This a bit of a trial run for me as well to see if baib is for me. I have a couple kegs to make keggles with and was going to set up a three vessel system, but was curious about ebiab so I thought maybe I'd give it a try on the stove to see how I liked it.

Back on topic... I've been salivating over the thought of this beer all weekend. I have everything ready to go so it's off to the brew pot.
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Old 11-11-2013, 07:56 PM   #334
NivekD
 
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Dec 2012
West Jordan, Utah
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Just thought I'd post a picture of this wonderful recipe...best Porter I've ever made.

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Old 11-11-2013, 10:52 PM   #335
Robar
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Aug 2007
Muskegon, Michigan
Posts: 242
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This kinda went south on me a bit. I scaled it down to 3 gallons and even though I used an online calculator I ended up with 3.75 gals of 1.050 wort. I took the rest of the ingredients from the five gallon batch and went through the process again. Boiled it down a bit and ended up with 1.25 gals of 1.112 wort. I was just starting to get some activity in the carboy when I topped it up with the high grav wort. Unless this doesn't follow the normal laws of math it averages out to 1.065
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Old 11-12-2013, 03:36 PM   #336
Ariando
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Dec 2012
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This was my 2nd all grain and it came out great. A simple question since i am still learning on each brew.... aging in bottles, would 12 or 22 oz bottles age differently? And fridging them would stop the aging? I assume. 3 weeks in bottle as of today.

 
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Old 11-12-2013, 06:52 PM   #337
bzwyatt
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Jun 2009
SoCal
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Size of bottle makes no difference.

Carbonation is done almost certainly after 3 weeks. Aging might continue at fridge temps, but would probably be slow enough that you wouldn't notice it. I'd let it stay out at a warmer temp, maybe in the 50s, a good 'cellar' temp. Whatever you can keep consistent though, because swings in temp are not good. If you can keep it at 70, probably better than having it at 50, then 75, then 50.

My beer is in a closet after bottling, around 70. I'd love to have another chamber to keep it at 55, but I don't, so room temp is where it stays.

 
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Old 11-16-2013, 02:17 AM   #338
scurvymeat
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Feb 2013
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This is the recipe I am trying for my first porter.
I am making a few changes partly because i am not set up to do more than an extract yet. Still somewhat new.

Other than the extract as opposed to the pale malt the only other change was that I added half a pound of smoked malt, smoked with cherry wood. We shall see!

 
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Old 11-17-2013, 03:57 AM   #339
Cider123
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Nov 2010
, Maine
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I'm making this tomorrow for the first time. Looking forward to this being my holiday ale. I will only change the yeast. I'll be using my West Yorkshire ale yeast that I use for lots of English styles. This will be the darkest and heaviest I go with my brews. I tend to brew lighter stuff most of the year. Come fall/winter, I venture into a few browns but this will be my first porter.
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Old 11-18-2013, 09:21 PM   #340
Robar
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Aug 2007
Muskegon, Michigan
Posts: 242
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Quote:
Originally Posted by Cider123 View Post
I'm making this tomorrow for the first time. Looking forward to this being my holiday ale. I will only change the yeast. I'll be using my West Yorkshire ale yeast that I use for lots of English styles. This will be the darkest and heaviest I go with my brews. I tend to brew lighter stuff most of the year. Come fall/winter, I venture into a few browns but this will be my first porter.
Nothing wrong with using a favored "House" yeast. It makes your beer have that familiar "Something" about it. I like S-04 and use it for lots of different beers because I like it. Being cheap is just a bonus!
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