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Old 09-04-2012, 10:10 PM   #231
McGarnigle
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Jul 2008
NYS
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Quote:
Originally Posted by Zuljin View Post
The Windsor dry ale yeast is not available to me local. Nottingham is a Danstar product I can get . I can get Safale S-04 from Fermentis too. I'm thinking Nottingham is the closest. Yes?
Nottingham and Windsor are almost on opposite ends of the spectrum. S-04 is closer to Windsor, which is low-attenuating.



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Old 09-04-2012, 10:32 PM   #232
crash1292
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Oct 2010
milwaukee
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Northern just listed these kits on there site



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Old 09-04-2012, 10:50 PM   #233
tchamber
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Jul 2012
Winchester, Virginia
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Originally Posted by crash1292 View Post
Northern just listed these kits on there site
http://www.northernbrewer.com/shop/b...se-recipe-kits

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Old 09-05-2012, 01:15 AM   #234
hlhorne
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May 2012
Nashville, Tennessee
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Am I missing something? The recipe says 1.5 oz of Fuggles pellets in the recipe, yet it says to only add 0.5 oz Fuggles with one minute to go in boil. Where do the other 1.0 oz of Fuggles go?

I assume they meant to say add the 1.5 oz Fuggles at one minute to go in the boil, not 0.5 oz.

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Old 09-05-2012, 01:41 AM   #235
TimpanogosSlim
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Mar 2012
Orem, UT
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Originally Posted by hlhorne View Post
Am I missing something? The recipe says 1.5 oz of Fuggles pellets in the recipe, yet it says to only add 0.5 oz Fuggles with one minute to go in boil. Where do the other 1.0 oz of Fuggles go?

I assume they meant to say add the 1.5 oz Fuggles at one minute to go in the boil, not 0.5 oz.
I am thinking you add that 1oz of fuggles with the EKG 45 minutes from flameout.

At least that results in a recipe that is within BJCP For an ESB - just barely - assuming a full rather than partial boil.

Or maybe the President prefers a really, really malty beer.

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Old 09-05-2012, 03:37 AM   #236
LonJandis
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May 2012
Mountainside, NJ
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Definitely going to be brewing the Honey Porter soon so it is ready by election day. Here's my plan/notes for this recipe:

  • I'm really excited to be using the honey from my brother's apiary in Sellersville, PA.
  • Hoping my LHBS has the Briess Porter LME, which seems more fitting than the recipe's generic "light unhopped malt extract."
  • Planing on using 1.5oz of Perle hops for bittering unless anyone has any other suggestions as the recipe is unclear on the type of bittering hops to use, just to use 10 "HBU"s? Not sure I've ever used HBU as a calculation unit but my recipe (http://hopville.com/recipe/1645919) says it has 29.1 IBUs (and also 6 HBUs but I have no clue how accurate that is). I think that is a pretty good spot for what should be a sweet-ish porter.
  • Also think I will add the Hallertau aroma hops at 5min instead of flameout as suggested.
  • Finally, I am definitely adding the honey at the very end, maybe 5 min, maybe even something like 2 minutes, mainly because this is my first time brewing with my bro's honey (which he has worked incredibly hard to produce) and I want the characteristics of the honey to really come through. Worried that if I add it too soon its flavor will get lost.

I would love to hear from anyone else brewing (or already brewed) the Honey Porter as the recipe is somewhat vague. I also welcome comments/suggestions on my interpretation!

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Old 09-05-2012, 03:49 AM   #237
Qhrumphf
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Ray Daniels weighing in

http://www.businessweek.com/articles...omebrew-recipe
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Next: House Dark Mild, ESB, and Best Bitter
Primary: Wheat Dark Mild, English IPA, House Ordinary Bitter
Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flemish Red, Flemish Pale, Oud Bruin, Session Kriek
Bottled: Gose, Lichtenhainer, Gruit, Honey Porter, Wit, Kitchen Sink Tripel-ish-thing, Belgian Blond, Oat Dark Mild
Casked:
Cellar: Brett B Tripel, '11 Lambic, Brett C Barleywine, Quad, Sour Stout, Brett C Bitter, Wild Cider, Wee Heavy, Brett B Red, Brett L Kriek, Bière de Garde

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Old 09-05-2012, 04:16 AM   #238
LonJandis
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May 2012
Mountainside, NJ
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Originally Posted by Qhrumphf View Post
Interesting article, but I don't know how you get 7% out of these recipes... hopville says my porter will be 5.7%

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Old 09-05-2012, 10:59 AM   #239
rifraf
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Jan 2012
Chicagoish, Illinois
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I'd be careful with using Porter LME and the steeping grains as listed. The LME will already have some of those grains and you may end up over doing it.

For what it's worth, I never use anything but the lightest extract I can find and build up the color and flavor with grains.
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Old 09-05-2012, 11:22 AM   #240
Qhrumphf
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Quote:
Originally Posted by LonJandis View Post
Interesting article, but I don't know how you get 7% out of these recipes... hopville says my porter will be 5.7%
I was wondering the same thing.


__________________
Next: House Dark Mild, ESB, and Best Bitter
Primary: Wheat Dark Mild, English IPA, House Ordinary Bitter
Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flemish Red, Flemish Pale, Oud Bruin, Session Kriek
Bottled: Gose, Lichtenhainer, Gruit, Honey Porter, Wit, Kitchen Sink Tripel-ish-thing, Belgian Blond, Oat Dark Mild
Casked:
Cellar: Brett B Tripel, '11 Lambic, Brett C Barleywine, Quad, Sour Stout, Brett C Bitter, Wild Cider, Wee Heavy, Brett B Red, Brett L Kriek, Bière de Garde

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