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Old 02-03-2013, 02:20 PM   #51
tennesseean_87
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Aug 2011
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I would assume you'd want to cut mostly base malt. Having a higher percentage of crystals, etc. would keep the flavor and body up, as would a higher than average mash temp. I made a Saison that started at 1.038, but I think I mashed at 156 or maybe 158 since 3711 attenuates like a monster, and I even used some special B. It had a decent maltiness to it, but finished low and 4%+ abv. I would think lower attenuating yeast might be good as well to keep the FG up while scaling down the OG.
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Old 02-03-2013, 02:48 PM   #52
shoreman
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Feb 2012
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Quote:
Originally Posted by matteroftaste
i did a 24 hour mash on a dry irish stout that came out at 3.6%abv, a little higher than the beeres we are discussing here but it is lovely. has a creamy rich roastiness and light body. but doesnt taste aenemic like some low abv beers. the 24 hour mash gave a light sourness that works well too.
allmost like fresh guiness!
That sounds tasty - did you just mash in and leave it open all night or close it up? I'm interested in this.
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Old 02-03-2013, 02:53 PM   #53
shoreman
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D- Tennessee hit the nail in the head - specialty grains and complex grain bills are the way to go with these beers. Yeast, spices & fruits are also things to consider. You can stick with traditional beers like mild, bitter,etc or go full on experimental and just try to make it interesting - that's what interests me.
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Old 02-04-2013, 01:28 PM   #54
dzlater
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Apr 2008
New Jersey
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I have been wanting to try this one.
Barclay Perkins - 1804 - Table beer
http://barclayperkins.blogspot.com/2...4-barclay.html

 
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Old 02-04-2013, 05:38 PM   #55
matteroftaste
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Feb 2012
London, United Kingdom
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Quote:
Originally Posted by shoreman View Post
That sounds tasty - did you just mash in and leave it open all night or close it up? I'm interested in this.
i let it cool with a lid on, threw some extra grain in (contains lactoballicus) and covered the surface of the mash with cling film, you have to keep air out otherwise it goes bad. gave it a nice flavor, i will definitely do this more often for stouts. broke up the brew day too!
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Old 02-04-2013, 08:16 PM   #56
shoreman
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Quote:
Originally Posted by dzlater
I have been wanting to try this one.
Barclay Perkins - 1804 - Table beer
http://barclayperkins.blogspot.com/2...4-barclay.html
That beer looks great as well will have to try it - would have to toast own grains
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Old 02-05-2013, 07:34 PM   #57
FlyDoctor
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Feb 2012
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Quote:
Originally Posted by shoreman View Post
That beer looks great as well will have to try it - would have to toast own grains
Why? The amber and brown malts are available commercially. Unless I missed the toasting in the recipe - always possible.

 
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Old 02-05-2013, 11:35 PM   #58
shoreman
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Quote:
Originally Posted by FlyDoctor View Post
Why? The amber and brown malts are available commercially. Unless I missed the toasting in the recipe - always possible.
ya I don't think you get those malts - I have an old british beers book that gives some great info on toasting to get to those malts though
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Old 02-05-2013, 11:36 PM   #59
shoreman
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Just put up a tasting of the Oaty Mild - great little beer under 2%ABV

Oaty Mild Tasting Here
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Old 02-06-2013, 01:21 AM   #60
tagz
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Nice post. Thanks for the update.

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