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Old 08-12-2008, 02:14 AM   #11
hubie
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Aug 2008
Jessup, Md
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I brewed this up about eight weeks ago and it is very delicious. I've received many compliments on it. Thank you for sharing the recipe.

 
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Old 08-12-2008, 02:39 AM   #12
Lil' Sparky
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Glad you liked it. I think another batch of this is probably next up on the docket for me, too.

BTW - welcome aboard!
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Old 08-14-2008, 04:11 PM   #13
jacksonbrown
 
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Mar 2008
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Just kegged up my second batch of this 2 weeks ago. Still lovin' it!

 
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Old 08-14-2008, 05:32 PM   #14
Lil' Sparky
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I just blew my last keg of this. Must brew more!!!
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Old 08-14-2008, 05:50 PM   #15
DubbelDach
 
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I just ordered the specialty grains and yeast for this.

 
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Old 08-19-2008, 03:29 AM   #16
Donner
 
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Feb 2008
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Can anyone help me convert this to a partial mash? I might have to order another oz. of hops for a different recipe and it seems a waste to not take advantage of the flat rate shipping.
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Old 08-19-2008, 01:18 PM   #17
Lil' Sparky
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I'll try to do it on Beersmith this evening for ya.
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Old 08-19-2008, 01:45 PM   #18
Donner
 
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I'll try to do it on Beersmith this evening for ya.
Thanks, i just downloaded beer alchemy since i run a mac, but i haven't figured out how to do the conversions yet. I appreciate it.
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Old 08-20-2008, 01:14 PM   #19
Lil' Sparky
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This is what Beersmith came up with. I've never done a partial mash, so I can't speak from experience how close it is. I would've guessed the specialty grains wouldn't change and you would just substitute the bulk of the pale malt for extract. I bet either way would be fine.

5 lbs 3.8 oz Pale Liquid Extract (8.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
13.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
14.2 oz Oats, Flaked (1.0 SRM)
6.6 oz Victory Malt (25.0 SRM)
3.3 oz Chocolate Malt (350.0 SRM)

The hop schedule shouldn't change. If you brew this, let us know how it turns out.
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Old 08-26-2008, 06:24 AM   #20
NateKerx
 
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Apr 2007
Brooklyn, NY
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This looks awesome, I think I'm going to brew it up next week. I was thinking about using East Kent Goldings for both hops additions. In the yeast department my choices are WLP002 and packets of coopers dry. Any experience with either in this recipe? Thanks!
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