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Old 11-27-2010, 07:29 AM   #201
mobly99
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Oct 2010
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Going to brew this up on Sunday. Sounds delicious.

 
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Old 12-02-2010, 12:05 AM   #202
brewdiver87
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Nov 2010
Hilo, Hawaii
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Has this recipe been converted to extract/partial mash? I'm not set up for AG yet but would love to brew this porter.

 
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Old 12-02-2010, 10:59 AM   #203
brewdiver87
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Thanks neovox, can't wait to try it!!

 
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Old 12-02-2010, 02:21 PM   #204
kryolla
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you're missing the brown malt which shouldn't be skipped and its needs some base grains to convert so this can only be done with a partial mash

 
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Old 12-02-2010, 02:39 PM   #205
neovox
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Good catch. I knew I should have compared the 2 side by side after converting it. I'm going to remove my previous post so no one makes the mistake of brewing it that way. If I get a chance, I'll try--more carefully--converting it to a partial mash this weekend. Unless someone else has a chance to do it sooner.
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Old 12-02-2010, 05:17 PM   #206
zman
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Has any one changed the hop bill and what were the results. I do not have any Magnum and am thinking about what to sub it out with.
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Old 12-02-2010, 08:30 PM   #207
mojotele
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If you can get your hands on some Briess Munich LME (50% base malt 50% Munich malt) then I think this grain/extract bill will work for a partial mash:

4.25 lbs Light Dry Extract
3.3 lbs Munich Liquid Extract
1.5 lbs Pale Malt 2 Row US
0.25 lbs Munich Malt
1.5 lbs Brown Malt
1 lbs Crystal 120L Malt
0.5 lbs Crystal 40L Malt
0.5 lbs Chocolate Malt

Volume - 5.5 gallons
Efficiency - 71%
OG - 1.078
Estimated color - 31.9

The LME comes in 3.3 lbs cans, so if you are adjusting for volume I'd keep that at 3.3 lbs and adjust the amount of Munich malt in the actual mash. You may be able to eliminate it entirely. Basically, you want 12 gravity points from Munich malt. So, if you use pure LME you'd want 24 gravity points from the LME as it is only 50% Munich.

You could alternatively mash the full amount of the Munich Malt, but that makes for a mash of nearly all grain proportions.

I've edited this post like 8,000 times now, so if you're reading this at the time I'm writing it then I apologize

 
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Old 12-02-2010, 09:11 PM   #208
brewdiver87
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Nov 2010
Hilo, Hawaii
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I ran the original recipe through the Beer Smith convert recipe wizard and came up with this. Does this look right? Would you change anything?

7.13 lb Pale Liquid Extract (8.0 SRM) Extract 49.21 %
2.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 15.96 %
2.09 lb Munich Malt (9.0 SRM) Grain 14.51 %
1.37 lb Brown Malt (65.0 SRM) Grain 8.71 %
0.91 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.80 %
0.46 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.90 %
0.46 lb Chocolate Malt (350.0 SRM) Grain 2.90 %

 
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Old 12-02-2010, 09:12 PM   #209
kryolla
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I think the recipe calls for a little bit more than a pound of chocolate malt even though I only used 1lb.

You also want a low cohumulone levels for hops so I think horizon would be a good sub for magnum

 
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Old 12-03-2010, 12:53 AM   #210
mojotele
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Quote:
Originally Posted by brewdiver87 View Post
I ran the original recipe through the Beer Smith convert recipe wizard and came up with this. Does this look right? Would you change anything?

7.13 lb Pale Liquid Extract (8.0 SRM) Extract 49.21 %
2.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 15.96 %
2.09 lb Munich Malt (9.0 SRM) Grain 14.51 %
1.37 lb Brown Malt (65.0 SRM) Grain 8.71 %
0.91 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.80 %
0.46 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.90 %
0.46 lb Chocolate Malt (350.0 SRM) Grain 2.90 %
I originally came up with something similar, but I thought it was perhaps too much grain to mash for most partial mashers. I mean, that's 7.5 lbs of grain. That's on the low end of some all grain recipes. That's why I opted to include the Munich LME - to lower the total amount of grain.

At the very least I think you can get away with less pale malt. The only grains that really need mashing other than the base are the Munich and Brown malts. Munich can convert itself so you only need to convert the Brown malt. I'd think 1.37 lbs of pale malt would be plenty. Make up for less pale malt with more extract.

 
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