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Old 03-04-2013, 06:38 AM   #21
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


Quote:
Originally Posted by JeffersonJ View Post
Cold crashing is another one of those things that is up to personal preference. A lot of people will tell you that it's not necessary to cold crash a stout, but I find it helps clean up the taste a bit (may just be in my head!).

Anyways, I'd let it ferment for at least two weeks. Then I usually cold crash at about 35-40F for about two days.
Great, thanks!

I'll have to see if my neighbour can fit the carboy into his spare fridge. Failing that an ice/water bath in a tote of somekind would have to do.

Cheers.

 
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Old 03-31-2013, 08:37 PM   #22
Malty_Dog
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Feb 2013
York, PA
Posts: 819
Liked 123 Times on 91 Posts


Love Founders Porter - tagging this thread for future reference! Looks great.
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So many recipes...

Fermenter: Wookey Jack
Bottles: Mirror Pond Pale Ale, Imperial Red

 
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Old 08-11-2013, 11:26 PM   #23
mpc88
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Jul 2013
Posts: 28
Liked 3 Times on 3 Posts


Quote:
Originally Posted by JeffersonJ View Post
And for the visually inclined!

Nice, I'm going to collect the ingredients so I can start this one during the cold weather because I can't keep my batch cold long enough for darker beers. Learned that with a dark ale. thanks for the recipe!!!

 
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Old 09-15-2013, 06:42 PM   #24
Exst
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Mar 2011
, Central NY
Posts: 11

I'm going to have to give this a try as I'm a huge fan of Founder's Porter. Will need to do an extract version with steeped specialty grains and I'll have some washed Irish ale yeast from a stout that's currently in the Primary.

Thanks for the post! and if anyone has tried this with an Irish Ale yeast (1084) please let me know how it turned out!

-Exst
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Old 12-05-2013, 02:32 AM   #25
Deathspank
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Dec 2013
Posts: 1

Recently made this as my second brew ever. Never had a Founder's beer before, but I heard stellar reviews about them so figured I would give this a shot. I changed up a few of the ingredients based on what was available on morebeer.com. All of these ingredients can be found there. This is the recipe I used:

- 4 1/3 lbs Pilsner LME
- 4 1/2 lbs Rahr 2-Row Malt
- 1 1/4 lbs Chocolate Malt
- 1 lb German Munich Malt
- 1/2 lb Carapils Malt
- 6 oz Crystal 120L Malt
- 4 oz Black Patent Malt

- 1 oz Warrior Hops
- 1 oz Crystal Hops
- 1 oz Willamette Hops

- 1 Pack of Safale US-05

For the brew I followed the exact same instructions as the OP posted. I only used 1 packet of yeast instead of 2. Rehydrated and then pitched and it worked well. Left it in the primary for 4 weeks because I had time to kill, and by the time I bottled it was very clean and tasted AMAZING (and this was pre-carb). I have it sitting in bottles until Christmas Eve, and I have feeling based on what I've tasted pre-carb, this beer is going to be a total knockout. Thanks for the recipe JeffersonJ!

 
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Old Yesterday, 05:14 PM   #26
makubex
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Apr 2012
Chicago, il
Posts: 47
Liked 1 Times on 1 Posts


Sorry for bumping such an old thread. I was wondering which chocolate malt is used for this recipe. There are quite a few different varieties with significantly different lovibonds, which would produce some noticeably different results at ~9% of the grain bill.

 
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Old Yesterday, 07:56 PM   #27
Rush
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Aug 2008
New Orleans, Louisiana
Posts: 79
Liked 20 Times on 18 Posts


Quote:
Originally Posted by makubex View Post
Sorry for bumping such an old thread. I was wondering which chocolate malt is used for this recipe. There are quite a few different varieties with significantly different lovibonds, which would produce some noticeably different results at ~9% of the grain bill.
I've done a good bit of reading on this recipe and standard chocolate malt 350L is what you want.

You can find more info here. http://www.homebrewtalk.com/showthread.php?t=160119

 
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