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Old 10-04-2012, 02:43 AM   #481
FATC1TY
 
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May 2012
Atlanta Area, GA
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I'm gonna give this one a try. Made some changes.


I swapped out the 2 row with Maris Otter, and added another .5 # of it.

Added .25 # of Special Roast in there to aid in the nutty roast flavor.

Kept it all the same, and plan to hit it with some Wyeast 1099 Whitbread instead of the Notty. Should fair a bit cleaner, but with a nice malty back bone.

Sounds pretty good I think, great base recipe. Will do it this weekend, and will report back on my BS numbers for those interested.

 
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Old 10-06-2012, 03:44 PM   #482
Patro
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Sep 2012
fredericksburg, va
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I'm gonna brew this for thanksgiving. That gives me 6 weeks. I think I'm gonna give it two weeks in the primary then bottle it. I'm sure I'll have a lot left over (only 2 or 3 beer drinkers) at what age have you guys found this to be in its prime?

 
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Old 10-07-2012, 12:33 AM   #483
FATC1TY
 
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Brewed this up today with my changes I made.. Planned for 70% eff, and got 75%. I mashed a weeee bit higher than planned as I didn't wait for my tun to lose some heat, so did it around 155 after some stirring.

1.062 OG.. Not sure where it'll finish at, but hopefully no more than 1.015 I think. Pitched some 1099 Whitbread on it. Wort looked pretty good going into the fermenter.

 
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Old 10-07-2012, 12:52 PM   #484
Juxtabrewer
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Feb 2012
Nashville, Tennessee
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Quote:
Originally Posted by Patro
I'm gonna brew this for thanksgiving. That gives me 6 weeks. I think I'm gonna give it two weeks in the primary then bottle it. I'm sure I'll have a lot left over (only 2 or 3 beer drinkers) at what age have you guys found this to be in its prime?
It's in it's prime as soon as its carbed! I gave this beer my usual 2 week primary and 3 weeks in the bottle and its fantastic!

 
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Old 10-08-2012, 06:14 AM   #485
Tarks
 
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Apr 2012
Winnipeg, Manitoba
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I cracked open my 1st bottle tonight and it is delish. Very impressed. I carbed it up to 2.3 volumes and it is perfect, head retention is outstanding. My batch came out at 5.1%. A great session beer that I will brew again and again. Thanks to OP for this recipe. Cheers.

 
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Old 10-08-2012, 10:59 PM   #486
FATC1TY
 
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My krausen has already dropped after 2 days at 67*... Very odd.. Still acting like it's fermenting, but was really quick I think, unless I have something odd going on.
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Old 10-09-2012, 06:02 PM   #487
ktraver97ss
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Nov 2011
Carol Stream, Illinois
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Funny, in my quest to make a New Holland - Cabin Fever clone I made something very close to this brown recipe. I think it will be very similar, but with alot more body and creaminess. Scheduled brew date is nov 4th so i have some time to tweak it. What do you guys think?

30 gallon AG Recipe

40# 2 row - 69%
6# flaked oats - 10%
5# victory - 9%
3# caramunich - 5%
2# chocolate malt - 3%
2# crystal 60L - 3%


2oz Columbus at 60min
2oz US Northern Brewer at 15
1oz willamette at whirlpool

Target OG - 1.053 at 80% efficiency which we have been hitting 84% lately.
Target FG - 1.012

SRM-21
IBU-25
ABV-5.5%
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Old 10-15-2012, 08:17 PM   #488
pgenius
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Nov 2008
Worcester, MA
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I've been wanting to brew a nut brown (this one looks/sounds excellent) with cranberries for a couple months now, mainly for Thanksgiving-time. Would anyone have an idea of how many pounds I could use? I'm thinking 3 lbs, at this point, but I don't know if that's too much or too little since I've only used them in Wits before and not borderline dark-beers. I'm going to pulverize them and boil them for roughly 10 minutes in a just enough water to kill bacteria and wild yeast cells on their skins. I'll be adding them to the secondary and racking onto them. I have a 6.5 gal carboy, so that should handle the volume of beer + cranberry sludge. Please hit me up with your suggestions/opinions, cheers!

 
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Old 10-16-2012, 01:53 AM   #489
FATC1TY
 
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So mine start at 1.062, and finished at 1.018 with a bottle of maple syrup in there as well. I think it's still fermenting out a bit, I mashed mine around 155 or so, to get it a bit thicker, but didn't want it THAT high. I was in a hurry and didn't let the water cool before I added the grain. Not really mad with 18 points, but was looking for 15 or so.. We'll see how it tastes when it's carbed. Gonna toss another 8.5 oz of maple syrup in the keg and crash it all to get some nice maple, but might not considering the higher gravity finish there.

Tasted okay in the fermenter.. Gonna let it sit another week before I keg it and get it bottled up.
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Old 10-16-2012, 02:04 AM   #490
MedicMang
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Gonna brew this tomorrow. Does anyone see a problem with swapping out the 2-row for vienna? I have a 50 lb sack and i wanna switch out the base grain.

 
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