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Old 11-20-2009, 03:32 AM   #121
iddqd
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Planning on bottling this weekend. We brewed it five weeks ago, and it was at 1.030 on Oct 25th. Dunno if my dad has done a hydrometer reading since that, but it should be done, right? Might use a little less priming sugar than usual, just to be on the safe side.

 
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Old 11-20-2009, 03:05 PM   #122
Lil' Sparky
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1.030 is a little high, but if it's been that long, it's done. I wouldn't go short on the priming sugar.
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Old 12-03-2009, 12:17 AM   #123
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And I was just thinking how much of a pain in the ass it is to bring my mash tun out for large grain bills... eff it, this looks awesome. Ordering the specialty malts online now. Beer tools pro is making this hop bill look overly bitter, as it usually does, hops good where they are though?

Probably going to ferment with s-05 and instead of bourbon I'm gonna use this great rum called Ron del Barrilito. Was looking for a rum porter recipe and couldn't find many for some reason, looks like this is a great base recipe though.
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Old 12-03-2009, 01:31 AM   #124
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Yeah, if anything the hops may be a tad on the low side. S-05 shoud work fine.
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Old 12-03-2009, 08:31 PM   #125
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Spark, you were saying earlier in this thread you like to split the batch cuz some people aren't wild about the bourbon addition. Is there a commercial example of this beer that's like that, with out the bourbon?
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on deck - Rum/Bourbon Porters, ipa
carboy - Oktoberfest lager
carboy - Oktoberfest S-05 (could be contaminated)
bucket -
keg 1 - Saison
keg 2 -
keg 3 -
keg 4 - Crappy Pilsner
keg 5 - Crappy Pilsner
keg 6 -

 
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Old 12-03-2009, 11:22 PM   #126
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Maybe Breckenridge vanilla porter?
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Old 12-12-2009, 12:11 AM   #127
iddqd
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Bottled today. I had a sample and it tasted great. I used 1.25 lbs of chocolate malt and it really had a big impact on the beer. Lots of chocolate, almost as much as a chocolate stout. The bourbon was there as well. Didn't really notice any vanilla, but I suppose I will in a few weeks.

 
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Old 12-12-2009, 04:14 AM   #128
knownikko
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Quote:
Originally Posted by iddqd View Post
Bottled today. I had a sample and it tasted great. I used 1.25 lbs of chocolate malt and it really had a big impact on the beer. Lots of chocolate, almost as much as a chocolate stout. The bourbon was there as well. Didn't really notice any vanilla, but I suppose I will in a few weeks.
Did you take another hydrometer reading? I noticed above that you said it was at ~1.030. I've got a batch sitting right about there right now, I'm hoping to get a bit more out of it.

 
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Old 12-12-2009, 05:22 PM   #129
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Quote:
Originally Posted by iddqd View Post
Bottled today. I had a sample and it tasted great. I used 1.25 lbs of chocolate malt and it really had a big impact on the beer. Lots of chocolate, almost as much as a chocolate stout. The bourbon was there as well. Didn't really notice any vanilla, but I suppose I will in a few weeks.
Right. That's kind of what I would expect, and why I've always stuck to the "wrong" recipe that uses less chocolate. 1.25 lbs is A LOT!
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Old 12-18-2009, 03:53 AM   #130
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Mine has been in the primary for a bout 3.5 weeks. I have not taken a hydro reading yet. I am going to do it tomorrow when I bottle my double chocolate milk stout. If it is where it needs to be I want to bottle it up. The thing is I have not added the Vanilla extract yet. I am planning on adding 4-6 oz to the batch. Should I secondary it on the Vanilla for a few more weeks or should I just add the Vanilla and 2 cups of Makers Mark Bourbon to the bottling bucket with the priming sugar, rack the porter on top of it and bottle??
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