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Old 08-28-2013, 10:49 PM   #211
j1laskey
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May 2010
Boston
Posts: 1,843
Liked 214 Times on 169 Posts


You could sub Crystal 120 instead. That is a fairly common grain to find.

 
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Old 09-01-2013, 07:37 PM   #212
Aceandover
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Aug 2013
Kingston, Ma
Posts: 36
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Brewing my first batch right now. Not set up for AG yet so had to go extract.
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Old 10-09-2013, 09:55 PM   #213
robertmeyer
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Jul 2013
Posts: 14


I am somewhat of a dilettante in the the brewing game, but has anyone ever put the wood chips in the boil to extract the smokiness? Would it work? Is is safe to do it that way (just thinking it would extract something unwanted)? Thanks for any facts and opinions!

 
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Old 10-10-2013, 09:15 AM   #214
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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All that I can think of is tannin extracts......when boiling wood.....but, there's a really good chance I'm way off on that.

 
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Old 10-10-2013, 10:47 AM   #215
BPal75
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Mar 2012
Millersville, MD
Posts: 221
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I second that. If you want natural smoke, throw some large stones in a fire for a bit, then toss them in the boil. Or u could cheat and add a bit of liquid smoke at bottling.

 
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Old 10-10-2013, 12:47 PM   #216
robertmeyer
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Jul 2013
Posts: 14


Quote:
Originally Posted by pwortiz View Post
All that I can think of is tannin extracts......when boiling wood.....but, there's a really good chance I'm way off on that.
What about mashing it out? Such as performing the same method as you wood (pun intended) with extracting the fermentables from the grains, and making sure you do not go over the 170 degree mark so you do not extract the tannins. From my understanding, I believe you would extract tannins from the grains if you go over that temp right?

Just a thought, and thanks

 
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Old 10-21-2013, 02:30 PM   #217
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 472
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Quote:
Originally Posted by robertmeyer View Post
What about mashing it out? Such as performing the same method as you wood (pun intended) with extracting the fermentables from the grains, and making sure you do not go over the 170 degree mark so you do not extract the tannins. From my understanding, I believe you would extract tannins from the grains if you go over that temp right?

Just a thought, and thanks
Didn't get the notification of the reply on thisn'. I think you should definitely try it! It's a good theory for sure and one that makes sense.

 
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Old 10-24-2013, 05:50 PM   #218
robertmeyer
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Jul 2013
Posts: 14


Finally gathered all the ingredients to make this batch, and am excited to see how this comes out. From the experiences people posted on here, I am expecting a great beer. My efficiency did not come out well, I ended up around 1.070+, so I decided to add some cane sugar to raise the OG to the specified expected OG. Thanks for the recipe!

Maybe next time I will experiment with a small batch to see if I can acquire the smokiness via mash out, and thanks for tip guys

 
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Old 10-26-2013, 07:26 PM   #219
smurfwar
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Aug 2011
Omaha, Ne
Posts: 82
Liked 2 Times on 1 Posts


Brewed 8/5/12. Six left

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Looking for an extract black belgian witt recipe.
PM me if you find one. Thx

 
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Old 10-31-2013, 04:40 AM   #220
bobgoats
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Oct 2013
Posts: 2


Those of you that have successfully made this recipe, I was wondering if you used 4oz of oak woodchips as a wet or dry measurement?

 
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