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Old 12-01-2012, 05:58 AM   #241
mrgstiffler
 
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Newberg, OR, Cascadia
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I've used dark brown sugar in place of dark candi syrup in other beers and have been happy with the results.
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Old 01-14-2013, 03:07 PM   #242
Kojack84
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Oct 2010
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Just brewed this yesterday. OG was 1.103, just barely got 5 gallons into fermentor...really need to tweak my pot setup for these very hoppy beers.

This is my personal favorite beer, really hoping this comes out close.
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Old 01-31-2013, 12:46 PM   #243
Yourrealdad
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So I held off on brewing this until I got my all grain system going and I think I am going to brew this in the next couple weeks. I have all the hops, just need to buy the grains.

Question is, is the Carafa III husked or dehusked? It looks like I can get both. If it is dehusked then it sounds like I can put it in a coffee grinder?

Would I then mash that for the full 60 mins if ground?

Thanks

 
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Old 02-01-2013, 03:31 PM   #244
drawdy10
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Your real dad, that is a funny/creepy username, haha... Anyways I would go with dehusked carafe for less astiringency. You shouldn't need to grind it any finer than your other malts, treat it like all your other grain with a normal crush. As for the mash length I would consider adding the dark grains either as a steeping grain in the boil kettle or in only the last 15 minutes of the mash. I say this because when I brewed this beer I mashed everything together and when I got the notes back from competition they noted excessive grain astringency. There is some good literature out there from Gordon Strong that suggests grains astringency comes from extended mash times for dark grains.(think about coffee that would steep for an hour, it would be terrible).

Good luck with the brew it has been the best beer I have brewed, fantastic recipe.

 
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Old 02-13-2013, 02:36 AM   #245
wolfareno
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Feb 2012
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I just ordered all the supplies for this... came out to about $70 for the grain, hops, sugar, and yeast

Hopefully I don't goof it up!

 
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Old 03-02-2013, 09:22 PM   #246
Woz
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Jan 2012
Thousand Oaks, CA
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Brewing it again today. I might throw it on some oak this time. Has anyone oaked this bad boy?

 
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Old 03-02-2013, 11:30 PM   #247
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Quote:
Originally Posted by Woz
Brewing it again today. I might throw it on some oak this time. Has anyone oaked this bad boy?
Stone did (scotch barrels). It was good. I still have 3 left.

 
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Old 03-05-2013, 07:40 PM   #248
wolfareno
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I brewed this on Sunday, and my batch sparge process still needs some work. My OG was low (1.090), but it still looks great. I can't believe how violently it's fermenting. I've got it blowing off, and I've had to change the sanitizer and mop up the blowoff four times already! I used a stepped-up starter that should have been over 400 billion cells. Can't wait to try this! I think I'll let it stay in the primary for two full weeks before dry hopping.


 
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Old 03-08-2013, 01:04 AM   #249
RandyBoBandy
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Mar 2013
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How much priming sugar would you recommend for bottling a five gallon batch of this recipe?

 
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Old 03-08-2013, 06:11 PM   #250
drawdy10
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Quote:
Originally Posted by RandyBoBandy
How much priming sugar would you recommend for bottling a five gallon batch of this recipe?
This will answer all your priming questions:

Northernbrewer.com/priming

 
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