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Old 01-20-2013, 05:34 PM   #51
homebrewertodd
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Jan 2012
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Hi. Sorry for the question. I'm going to do the extract version. My question is, am I steeping the specialty grains before the boil? Thanks.



 
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Old 01-22-2013, 04:14 AM   #52
SD-SLIM
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Jan 2011
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Quote:
Originally Posted by homebrewertodd
Hi. Sorry for the question. I'm going to do the extract version. My question is, am I steeping the specialty grains before the boil? Thanks.
Yes...you will bring the water to 150-160, add the grains and hold for 30 minutes...bring to boil, do hop schedule.



 
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Old 01-22-2013, 12:27 PM   #53
homebrewertodd
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Jan 2012
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That's what I was thinking, but had to confirm. I love Edmund Fitzgerald porter and can't wait to try this one out.

 
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Old 02-15-2013, 02:58 AM   #54
Helly
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Dec 2011
Ravenna, Mi
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Just killed the keg of this tonight. Man it was good. I will definitely be brewing it again, probably in the fall. Thanks for sharing.

 
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Old 03-23-2013, 05:11 PM   #55
SD-SLIM
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Quote:
Originally Posted by Helly
Just killed the keg of this tonight. Man it was good. I will definitely be brewing it again, probably in the fall. Thanks for sharing.
I think I'm brewing some of this today...just to have ready for a cold day!

 
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Old 04-25-2013, 01:16 PM   #56
Epimetheus
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Oct 2012
Amherst, MA
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This turned out very well. I like brews with fewer ingredients, not a laundry list. The EF recipe is a great starting point. I made slight changes based on what I had on hand. My target was a below 5.0% ABV black porter with a very malty character.

It is not quite an EF clone so I named it "The Little, Brown Porter" after the textbook "Little, Brown Handbook" of English writing styles All the malt was organic and from Valley Malt, the first new malt house on the east coast in 100 years.

The Little, Brown Porter recipe on Brewer's Friend

Notes:
Very satisfactory. Black as night, a little dry, toast and coffee and chocolate are in there very mildly. Malty and a tiny bit of hops bite. The head was correctly low and tan but dissipated too quickly for my liking.

Changes for next time:
Try mashing at a higher temp (156-158 F) for more malt flavor, add 2 to 4 oz Cara-pils for head retention.


Process: BIAB
All-grain recipe, 5.25 gallons

Original Gravity = 1.048
Final Gravity = 1.013
ABV = 4.5%
IBU = 51
SRM = 31
Size = 5.25 gallon

ALL GRAIN RECIPE:

9 lb American - Pale 2-Row (Valley Malt)
2 lb American - Caramel / Crystal 60L (Valley Malt)
2 oz American - Chocolate (Valley Malt)
8 oz American - Black Barley (Valley Malt)

Mash at 153 F for 60 min

Bring to Boil and add:
1 oz Centennial 60 min
1 oz Willamette 30 min
1 oz Fuggles 15 min

Cool and pitch yeast
1 packet dry yeast Safale-05

Ferment 14 days at 65F nominal basement temperature

Bottle with 3 oz table sugar, condition 14 days minimum.
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Reason: added link to recipe

 
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Old 07-16-2013, 06:32 PM   #57
PaulBiya
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May 2013
Pittsburgh, PA
Posts: 3

Quote:
Originally Posted by SD-SLIM View Post
6lb of Pale Malt extract to sub Pale Malt, keep the rest of the grain the same and place in a grain bag...hope this helps.
Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?

 
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Old 07-17-2013, 07:06 PM   #58
SD-SLIM
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Jan 2011
Fort Worth, Texas
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Quote:
Originally Posted by PaulBiya

Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?
Liquid

 
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Old 07-19-2013, 02:22 PM   #59
SD-SLIM
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Jan 2011
Fort Worth, Texas
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Quote:
Originally Posted by PaulBiya

Thanks for posting the recipe. I'm going to try this out for one of my next batches. Quick question regarding extract - is it 6 lbs. of LME or DME? I'm using dry extract, so I want to make the proper conversion if necessary..

Also, would it make a difference if I do a 3 gallon partial boil, and then top off the fermenter with water to reach 5.25 gals?
And you can top off with water, but the flavors don't get a chance to blend with the liquid by doing it this way.

 
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Old 08-19-2013, 07:59 PM   #60
homebrewertodd
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Jan 2012
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brewed this one two days ago, missed the og by about .005. got 1.055. i dont think thats going to affect it too much. cant wait to get me some of this!



 
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