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Old 03-15-2013, 02:30 PM   #51
dcHokie
 
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Mar 2010
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Quote:
Originally Posted by derikdebo View Post
I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.
I wanted it to have a thick, viscous mouthfeel. I think of Old Rasputin, for example, as having a delightfully oily texture and was hoping to replicate that type of chewiness without a syrupy sweetness.
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Old 03-16-2013, 06:48 PM   #52
tellyho
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Apr 2011
Braintree, MA
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I can attest that the mouthfeel was a victory. Similar to Old Rasputin in that aspect. Interesting how much it's changed even after a couple weeks in the bottle - an excellent recipe.

 
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Old 03-25-2013, 07:56 PM   #53
NivekD
 
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Dec 2012
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Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.
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Old 03-26-2013, 10:48 PM   #54
dcHokie
 
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Quote:
Originally Posted by NivekD View Post
Brewed this two weeks ago and took a gravity reading...started with 1.080 and now at 1.022...this is gonna be a favorite. Plan on secondary with vanilla beans, then let it sit for the next four months. Sample was very hoppy and I could taste the alcohol.
My batch was a little boozy initially, but has mellowed over time. Sounds delicious with the vanilla beans, I hope it turns out great!
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Old 05-01-2013, 08:35 PM   #55
Trey57
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Sep 2012
Atlanta, GA Georgia
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I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.

 
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Old 05-02-2013, 10:12 PM   #56
dcHokie
 
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Quote:
Originally Posted by Trey57 View Post
I see the original batch was at 1.030 after 1 month. Was this the final numbers? I brewed this 5 weeks ago and I'm at 1.030 which I thought was too high still, till I came back to this thread. Anyway just curious if after the 4 months of aging if it crept down on you. I did just throw a pack of S05 into the secondary yesterday hoping to get it going. I used S04 for the primary fermentation.
I'm out of town and don't have my brew journal, but I believe it did finish around that mark even after aging for a few months. I like some residual malty sweetness and body to keep it from being too boozy and 'hot', but that is personal preference and a little lower FG should be fine as well. Hope it turns out well either way!
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Old 05-15-2013, 11:11 PM   #57
mikeysab
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Anybody think dehusked carafa II would be a suitable sub for black patent?
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Old 05-16-2013, 02:11 AM   #58
bellmtbbq
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Aug 2012
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Quote:
Originally Posted by mikeysab
Anybody think dehusked carafa II would be a suitable sub for black patent?
No, quite the opposite. Black Patent is used for intense roastiness, acridness. Carafa III is basically black patent but with the husk removed so there is less acridness.. Use dark chocolate, Black malt, chocolate, even RB is better
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Old 05-16-2013, 02:30 AM   #59
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Thanks a lot for the help. I figured RB was a better sub but was trying to get rid of the dc II.
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Old 05-20-2013, 04:23 PM   #60
sok454
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Dec 2011
chatham, il
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Think I found my next beer..... just to convert it to extract now...

 
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