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Old 04-03-2012, 10:51 AM   #71
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Quote:
Originally Posted by mpenn35
Anyone have updates on how these turned out?

Also, can anyone help me convert this to an extract version?
Mine was infected....I had never had an infected beer and I guess I got lazy. Drain poured it last week, it still hurts. I will put up the extract version when I get home tonight unless someone else beats me to it.


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Old 04-03-2012, 12:19 PM   #72
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Does anybody have the extract version of this recipe?


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Old 04-03-2012, 04:57 PM   #73
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The original recipe in the December 2011 issue of BYO was for 5 gallons, using a partial boil; extract with grains.

9.9 lbs. LME
0.5 lbs. DME
1.5 lbs. 2-row pale malt
1.5 lbs. flaked barley
1.5 lbs. Belgian black malt
10 oz. lactose
12 oz. caramelized white cane sugar
14.5 AAU Columbus (1 oz. 14.5% AA pellets @ 60 min.)
9.2 AAU Chinook (.75 oz. 12.3% AA pellets @ 30 min.)
1/2 tsp. Irish moss @ 30 min.
1/2 tsp. yeast nutrient @ 5 min.
1 tsp. cardamom powder @ flame out
3 vanilla beans, split and seeds removed, added @ flame out, then removed after a 20 minute rest

Crushed grains are steeped for 30 min @ 155F.

WLP007 (Dry English Ale) or WY1028 (London Ale)
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Old 04-03-2012, 07:33 PM   #74
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I've heard through the grapevine that Southern Tier actually uses pre-packaged creme brulee flavoring from Bell Flavorings... which is semi disappointing.
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Old 04-03-2012, 08:40 PM   #75
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Originally Posted by ao125
I've heard through the grapevine that Southern Tier actually uses pre-packaged creme brulee flavoring from Bell Flavorings... which is semi disappointing.
Choklat too.
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Old 04-03-2012, 09:12 PM   #76
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Quote:
Originally Posted by BigBlueDog View Post
The original recipe in the December 2011 issue of BYO was for 5 gallons, using a partial boil; extract with grains.

9.9 lbs. LME
0.5 lbs. DME
Sorry for another question, but what kind of extract would be best? Light? Dark? I've never had the Southern Tier version, so I'm not sure exactly what it tastes like. This was a request from the girlfriend. I'll probably scale it down to a 2.5 gallon batch though.
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Old 04-03-2012, 11:26 PM   #77
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Quote:
Originally Posted by mpenn35 View Post
Sorry for another question, but what kind of extract would be best? Light? Dark? I've never had the Southern Tier version, so I'm not sure exactly what it tastes like. This was a request from the girlfriend. I'll probably scale it down to a 2.5 gallon batch though.
I just noticed the recipe specifies light LME. The quantity of DME is so small in the scheme of things that it probably doesn't matter what you go with there. The black malt is going to impart most of the color.
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Old 04-03-2012, 11:40 PM   #78
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Quote:
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What size mash tun did you use? I have a 10gal Igloo and at most, I seem to be able to fit 15 lbs of grain.
I have mashed 20 lbs of grain in the 10 gal. But had to use a low water to grain ratio
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Old 05-07-2012, 10:51 PM   #79
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steelersrbrun - why is your receipe different than the first page? You added marris otter? I want to brew this but want more opinions on how it turned out for others, $60 worth of ingredients is a good amount of cash!!

Thanks
Justin
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Old 05-09-2012, 01:27 AM   #80
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steelersrbrun - why is your receipe different than the first page? You added marris otter? I want to brew this but want more opinions on how it turned out for others, $60 worth of ingredients is a good amount of cash!!

Thanks
Justin
Because I am a homebrewer and I can I had the marris otter on hand and thought it might give a little more depth on the malt bill. I am still bummed about this beer having to be drain poured. It is an expensive brew but a great brewing experience and good way to test the limits of your system. If you think about it on a cost perspective it beats buying 5 gallons of the real thing.


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