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Old 09-18-2009, 04:25 AM   #101
kaiser423
 
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Feb 2009
Albuquerque, NM
Posts: 485
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This beer has me back on my game. I was down on my luck and fighting off flavors, so I thought that I'd make a stout.

Wife and I have been drinking it for the last couple of days and it IS GOOD.

This stout + black beans + home grown chile relleno is one hell of a meal. We'll have it at least once a week until either the stout or the chile's run out!

Thanks BM, great beer!

Edit: I used ~1/4tsp acid and it's about right for me. 2 pints and the sour sticks with my tongue, like guinness (I am very sensitive to sour).


 
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Old 09-19-2009, 02:30 AM   #102
OnTheStrangeBrew
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Sep 2009
Indianapolis
Posts: 17


Thank you BierMuncher! That was the info I was looking for on the 90 minute mash. Is there an ideal fermentation temp, I can program it in to my fermentation box.

 
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Old 09-22-2009, 12:38 AM   #103
karbinator
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Jan 2008
East coast, Virginia
Posts: 205


acid malt is acidulated malt....yes?

 
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Old 09-22-2009, 02:04 AM   #104
NotALamer
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Jun 2009
OH
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yessssssss

 
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Old 09-25-2009, 01:57 AM   #105
Dauntless
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Aug 2009
Quebec city
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Little question from a little noob:

I'm trying a PM version of this, lacking the big stockpot needed to at least BIAB.

Here's my planned recipe for 5 gallons
6lbs LME
1lbs roast barley
2lbs flaked barley
1/8lbs acid malt
2oz East Kent Goldings
1 sachet of Nottingham

I just realized the recipe I ended up with doesn't have anything really converting the sugars in the flaked barley. 60 grams of acid malt won't do the trick I would imagine.

Should I replace a portion of the LME for a pound of so of 2row? Am I going crazy?
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Old 09-25-2009, 04:47 PM   #106
BuzzCraft
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Jan 2009
Blacksburg, VA
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Quote:
Originally Posted by Dauntless View Post

Should I replace a portion of the LME for a pound of so of 2row? Am I going crazy?
Use at least 2#....one lb for each lb of the grist with no diastatic power and having starches to convert.

 
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Old 09-25-2009, 04:53 PM   #107
BuzzCraft
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Jan 2009
Blacksburg, VA
Posts: 426
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Just tapped my keg of this last night to commemorate Guiness's 250th anniversay. Aged 8 weeks and it's a fine stout.

BTW, I'd asked in a separate thread about using WL California Ale yeast for this (as suggested in Ray Daniels book). I used it and it came out quite well. Maybe slightly less fruity(?), but nice and dry. Going to do a side by side w/a Guiness Draught tonight.

Cheers, Arthur Guiness!

 
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Old 09-25-2009, 07:24 PM   #108
Dauntless
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Aug 2009
Quebec city
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Quote:
Originally Posted by BuzzCraft View Post
Use at least 2#....one lb for each lb of the grist with no diastatic power and having starches to convert.
Thank you very much. These are great forums for newbies like me.
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Old 09-30-2009, 09:09 PM   #109
Dauntless
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Aug 2009
Quebec city
Posts: 83
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I brewed this up last night with 4.5lbs of 2 row and about 2lbs LME. It is fermenting quite happily. I got 70% efficiency with a BIAB method. What a great way to get started with mashing: it's so nice to see that wort get impossibly black.
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Old 10-02-2009, 06:32 PM   #110
Chris Z
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Jun 2008
S.E. Wisconsin
Posts: 85

Why in post # 68 is 152 for 60 minutes recommended and in post #98 150 for 90 minutes is recommended?

cz

 
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