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Old 04-04-2007, 08:32 PM   #1
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Recipe Type: Partial Mash   
Yeast: WL Cal V   
Additional Yeast or Yeast Starter: or Nottingham   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.020   
IBU: unknown   
Boiling Time (Minutes): 60   
Color: Black   
Primary Fermentation (# of Days & Temp): 4 @ 72F   
Additional Fermentation: n/a   
Secondary Fermentation (# of Days & Temp): n/a   

1.75 lb 2-row
1.5 lb C120L
6 oz. Chocolate Malt
4 oz. Munich malt
2 oz. Black Barley

45 minutes in 2.5 gallons 155F
Sparge to 6 gallons total

5 lbs. Amber extract

1 oz. Amarillo @ 60
1 oz. Horizon @ 5
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Old 10-07-2007, 12:37 PM   #2
doubleb
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Aug 2007
Milford, CT
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I know you got this from AHB, but why would they use Amarillo and Horizon hops when it clearly states on the rogue website that they use Perle and Centennial.

Also, on the Rogue website they say apparent attenuation is 73%. The FG should be 1.014.
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Old 12-05-2008, 03:56 AM   #3
fivehoursfree
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Nov 2008
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So is it any good?

 
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Old 10-02-2011, 01:53 AM   #4
NJstout
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Aug 2011
fairfield, nj
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is there an allgrain version?

also just to be clear, no coffee added?

 
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Old 10-04-2011, 09:08 PM   #5
Coldies
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Oct 2010
Carlsbad, CA
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Quote:
Originally Posted by NJstout View Post
is there an allgrain version?

also just to be clear, no coffee added?
No coffee added. Im drinking this recipe right now and its great. Really try and get the Rogue Wyeast as well.

7 3/4 # 2 Row
1/4 # Munich
6oz Chocolate Malt
2oz Black Roasted Barley
1 1/2 # Crystal 120L
60 min hops - 1/2 oz. Centennial 9.5% pellets, 1/2 oz. Perle (German) pellets
15 min hops - 1/2 oz. Centennial 9.5% pellets, 1/2 oz. Perle (German) pellets
5 min hops - 1/2 oz. Centennial 9.5% pellets

mash at 152F with 3.125 gal
sparge at 175F with 5 gal

 
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Old 10-24-2011, 04:47 PM   #6
kegboy5000
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Apr 2011
Chicago, IL
Posts: 23

Hey, Coldies. What was your OG for this brew? I gave this recipe a try with the "Brew in Bag" method, and got 1.042. It was my first time using this method, so i'm interested to know what tweaks I'll need to make in the future.

 
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Old 10-24-2011, 05:51 PM   #7
brandonhagen1
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Mar 2011
springfield, oregon
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i made this a couple moths ago it was good but i would add about 10 more ibu
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Old 11-29-2011, 08:20 PM   #8
Dr. Francois
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Jan 2009
Okemos, MI, Michigan
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Two questions:

What type of chocolate malt does the recipe specify? LHBS has Briess 350L, which is a bit lighter and, IMHO, crappier than other chocolate malts. When a recipe calls for Chocolate Malt from a different maltster, I usually have to supplement color elsewhere (de-bittered black, for example).

Also, what kind of IBU target are we talking here? I'm considering an all Northern Brewer hop schedule, but I don't want to over-shoot the IBUs. My adaptation gets me 36 IBU using Tinseth.

Thank you, David, for posting this recipe!
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Old 11-29-2011, 09:50 PM   #9
wailingguitar
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Oct 2011
Florence, Alabama
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Quote:
Originally Posted by NJstout View Post
is there an allgrain version?

also just to be clear, no coffee added?
There is no coffee in the real recipe. IIRC the grains/proportions in the all grain version listed here sound right.

As to brands of malt, assuming this has not changed, should be Great Western for the 2 Row and Munich, Bairds for the specialites
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Old 02-06-2012, 03:41 PM   #10
Coldies
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Oct 2010
Carlsbad, CA
Posts: 572
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Just to give this one a bump, I have done this AG recipe that I posted above (It's now becoming my house porter) with 3 different yeast. Pacman, WLP001, and Wyeast "London Ale III" and the London Ale III is by far my favorite with Pacman coming in second. Get out there and brew this recipe, it's a great porter.

 
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