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Old 03-03-2009, 03:12 PM   #31
conpewter
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What style of porter is this in the BJCP guidelines? I know it has the alcohol content of a baltic, but I don't think it has the other attributes, I may enter it as a robust. I'm still working on developing a good beer palate. Entering my modified version of this and Hobgoblin(II) into my first competition.
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Old 03-03-2009, 10:07 PM   #32
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I suppose in the end I should break open a bottle of mine since no one can brew it exactly the same as someone else. Just will need to sit with the guidelines and see where it fits.
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Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
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Old 05-21-2009, 01:21 AM   #33
DanVader
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Apr 2008
tucson
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I'm going to take this grain bill out for a spin in a couple of days, bought the grain today. I'm still playing around with hop schedule.

I'm going to skip the malto and lactose.

pacman yeast

I've got centenniel, cascade, liberty, perle, tradition and glacier on hand for hops

thinking perle for bittering, not sure where i'm going from there.

 
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Old 05-21-2009, 01:35 AM   #34
9/9
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I just wanted to say that I brewed this recently and it is fantastic. Best mouthfeel of anything I have brewed so far.
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Old 05-26-2009, 03:53 PM   #35
MacBruver
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Well, I brewed this just over two weeks ago as my first all grain batch, and while that SEEMED to go well, I think my mash temps may have been off or something. It's been stuck at 1.030 for 10 days... I've repitched yeast, shook the hell out of it, etc etc... no dice. The hydrometer won't budge off 1.030.

It tastes good, so I'll drink it... but it sucks that the attenuation was so low! It started at 1.065, so my apparent attenuation is only like 54%. I used S04, didn't rehydrate. Re-pitched a packet of munton's since it was all I had sitting around.
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Old 05-26-2009, 07:27 PM   #36
BierMuncher
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Quote:
Originally Posted by MacBruver View Post
Well, I brewed this just over two weeks ago as my first all grain batch, and while that SEEMED to go well, I think my mash temps may have been off or something. It's been stuck at 1.030 for 10 days... I've repitched yeast, shook the hell out of it, etc etc... no dice. The hydrometer won't budge off 1.030.

It tastes good, so I'll drink it... but it sucks that the attenuation was so low! It started at 1.065, so my apparent attenuation is only like 54%. I used S04, didn't rehydrate. Re-pitched a packet of munton's since it was all I had sitting around.
The malto and lactose will hold your gravities higher than normal.

Sounds like you have a nice, rich 4.6% porter to enjoy.

 
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Old 06-04-2009, 01:22 AM   #37
RandalG
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Thinking about brewing this next and have a few questions:

My LHBS seems to only carry 20L & 40L on the crystal malt not 30L.Which way should I go?
Also I don't have the means to ferment this any lower than room temp at the moment which would be about 70-72 degrees.Is that to warm?

 
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Old 06-05-2009, 03:17 AM   #38
BierMuncher
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Quote:
Originally Posted by RandalG View Post
Thinking about brewing this next and have a few questions:

My LHBS seems to only carry 20L & 40L on the crystal malt not 30L.Which way should I go?
Also I don't have the means to ferment this any lower than room temp at the moment which would be about 70-72 degrees.Is that to warm?
Ferment temp is fine.

Go with the 40. You can never go wrong with adding 10 lovibonds to a porter.

 
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Old 06-16-2009, 10:32 PM   #39
BillyBeer
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I can't get Fuggle in time and my LHBS is recommending Yakima Goldings as a sub. Any thoughts???

 
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Old 06-17-2009, 12:07 AM   #40
MacBruver
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Can you get williamette? That's the closest american hop to fuggle.
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