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Old 12-07-2011, 02:30 AM   #11
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Quote:
Originally Posted by abrew2u View Post
I'm an extract brewer myself and I only got a 4 gal brew pot I'll try to do a four gal boil and see how it turns out.
I was also considering getting a turkey fryer to do bigger boils let me know how the fryer goes .
Definitely going to brew this soon,I had some dfh raison d'Ítre over the weekend for the first time and I got to say wow!!!
Thanks for the advice
Hey ABREW, I would not try and do a 4 gal boil, in a 4 gal pot!, Your going to have a boil OVER! I use a 5 Gal pot and have to watch it LIKE ever second!
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Old 12-07-2011, 02:33 AM   #12
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Quote:
Originally Posted by tojo View Post
4 oz of sugar is noted in recipe but not listed as to when to add.
Tojo, I added the Brown sugar at the @10 minute mark ! with the raisins !!!
Left to boil.............
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Old 12-13-2011, 02:14 AM   #13
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Now don't that look TASTY.......YUMMMMMMMM
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Old 12-13-2011, 02:59 AM   #14
tojo
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Nov 2010
Suburban Philadelphia area, PA
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Uh yeah, if it is what I think it is.
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Old 12-13-2011, 11:58 AM   #15
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Quote:
Originally Posted by tojo View Post
Uh yeah, if it is what I think it is.
Yes it is. Looks darker though.
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Old 02-26-2012, 04:45 AM   #16
LaatDeMout
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Feb 2012
New London, CT
Posts: 1

Esmitee, how long did you leave it in the primary, secondary, and bottles? I just brewed a 5-gal batch based on your recipe, and am really looking forward to it!

 
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Old 02-26-2012, 04:14 PM   #17
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Quote:
Originally Posted by LaatDeMout View Post
Esmitee, how long did you leave it in the primary, secondary, and bottles? I just brewed a 5-gal batch based on your recipe, and am really looking forward to it!
Hello LaatDeMout, I don't secondary at all.
I left it in my primary for 14 days with an average temp of 71*
I keg, so don't know how long it would take to carb and condition.

I forced carbed and 2 days later tasted it. It was great tasting, But got better after a week or two!

One other note I can tell you is OG 1.071, and an FG of 1.016 @ 14 days

If your batch turns out like mine, You'll love it. Good Luck.

BTW, I'm going to try and AG version of this real soon.

New Years Eve day I did an AG of DFH Indian Brown Ale. Oh YEA. UMMMMM

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Old 07-18-2012, 09:52 PM   #18
hopbrad
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Jan 2012
Playa Santana, Rivas, Nicaragua
Posts: 547
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think safbrew t-58 would work ok with this recipe? i have an extra packet laying around, and figured this style would probably work good. also i was thinking of using sugar beet molasses in there.

 
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Old 07-19-2012, 10:10 PM   #19
Esmitee
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Apr 2011
Little Egg Harbor, At the Bay and Ocean, NJ
Posts: 610
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Quote:
Originally Posted by hopbrad View Post
think safbrew t-58 would work ok with this recipe? i have an extra packet laying around, and figured this style would probably work good. also i was thinking of using sugar beet molasses in there.
Hia, I've never used the t-58, so I really can't comment on that yeast. I think the sub : sugar beet molasses would be great. If ya use them n brew it. Let us know how it turns out.

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Old 08-22-2012, 11:13 PM   #20
Hamsterbite
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Aug 2012
Turlock, CA
Posts: 373
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I've drooled over this thread long enough...3rd day in primary @ 65f.

I had to make a couple substitutions. WL yeast instead of Wyeast (It's the abbey IV), aromatic instead of kiln coffee, and hallertau instead of vanguard. Other than that, I followed your recipe for the wort, which was delicious by the way, and I got an OG of 1.072. It is also, much darker than the original beer, but I suppose that's to be expected with an extract version.

I'm going to do a 2 stage fermentation and bottle...I'll let you know how it goes.

Question: What are your thoughts on aging this one? I was thinking that with the big body and higher gravity, it might be best to bottle condition for a couple/few months.
Having said that, I'm still new to the hobby, and I'm not set up for cool storage (I do have a small chiller for fermentation). The coolest place in my house is in the mid to upper 70's. Will it ruin it to age that high? I suppose I could move at least a sixer to the fridge and try to keep my grubby paws off of 'em and either take my chances with the rest, or drink them fresh. What do you think?

 
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