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Old 05-17-2013, 05:50 AM   #101
daggers_nz
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Apr 2012
Auckland, NZ
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cheers man. I would like to brew this tomorrow but it's raining all weekend. I will make it ASAP for the upcoming winter. Also, could I swap out the Wyeast for Nottingham?
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Old 05-17-2013, 01:33 PM   #102
FATC1TY
 
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I'm not a fan of nottingham, so I wouldn't say it would be the same.. But you could try?

The yeast is what really makes the body of this beer pop. You could probably use the Whitbread strain, which is US04, and have great results if you want to use dry yeast.
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Old 05-17-2013, 03:46 PM   #103
meck1842
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Nov 2011
Fruita, CO
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I'm about to mash in on this for the second time. I still have some in the keg from the first batch, but I thought I would mix things up a bit. A chocolate coconut oatmeal porter sounds like an alcoholic mounds bar so I thought I'd give it a try. 4 oz roasted coconut at 10 min in the boil, and 8 oz "dry hopped" in the secondary. It will be amazing.

Great recipe!

 
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Old 05-17-2013, 11:07 PM   #104
FATC1TY
 
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Thanks for the kind words. Like I said.. it's a great base porter, easy to drink and taste great. But it's a great base to play with.

Coconut sounds good.. Maybe even take some oak and soak in rum, and age it for a little bit!

I did vanilla beans, and loved it. Did peanutbutter and was over the moon with it.

Next up.. I'm gonna do some bourbon aged oak, with vanilla beans.
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Old 05-27-2013, 10:45 AM   #105
daggers_nz
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Apr 2012
Auckland, NZ
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so I threw this down last weekend, followed the original recipe but used Wyeast 1275 Thames Valley. I got a cheap pack that was old shelf stock, was a bit worried that the starter didn't show any signs of life over 3 days but 2 days after pitching to the Porter wort it's bubbling nice and steady (music to my ears)

thanks for sharing the recipe, I might put 5L into another vessel and put in a vanilla pod or two!
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Old 05-27-2013, 07:31 PM   #106
FATC1TY
 
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Nice to hear!!

Let us know how the 1275 comes out in this recipe. I'd suspect it will be good, but it's always nice to hear other yeast usage.

People can brew this with US04 if they like dry yeast, I personally like that the London ESB yeast is a fantastic yeast, that leaves a nice clean malty profile to this beer, and clears perfectly.

Toss in a vanilla bean or two, you'll really enjoy it!
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Old 05-27-2013, 08:26 PM   #107
daggers_nz
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Apr 2012
Auckland, NZ
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see you in 6 weeks.
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Old 06-10-2013, 04:36 AM   #108
daggers_nz
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Apr 2012
Auckland, NZ
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took a sample tonight, tastes rather bitter and maybe a bit astringent. Not sure if it is infected, but definitely not like anything I've made before. Will give it a 3rd week in primary before doing anything yet.
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Old 06-10-2013, 02:02 PM   #109
FATC1TY
 
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Interesting...

I can't say of the batches I've made, this beer would toss a bitter note, since the hops are pretty low. There's some roasty malts there that could make it appear bitter like black coffee to some... Astringent... can't say I've gotten that..

Do you do any water additions? check PH?

Infection could be, but without a sign of it, I'd be hardpressed to peg it as an infection myself.

Could be the yeast choice? Doubtful.
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Old 06-17-2013, 05:10 PM   #110
meshbackhats
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Apr 2012
akron, ohio
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Brewed this yesterday-
Followed the recipe for the most part.


Accidently added 2 pounds of flaked oats , was not paying attention my brew shop sells it in one pound bags and added both.

also added a jar of pb2 during the last 5 minutes of boil instead of the Dutch cocoa powder.

I got about 6 gallons in the carboy @ 1.064


I'll report back with updates


Thanks for the recipe

 
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