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Old 01-30-2013, 10:21 PM   #1
PtreeCreekBrew
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Nov 2012
Posts: 68


All comments and suggestions appreciated!

This is modeled from Ohiobrewtus's EF clone, but I wanted it amped up a little bit.

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.6 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 2 4.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.1 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 4.1 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.0 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.0 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 8 2.0 %
1.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 9 40.3 IBUs
0.75 oz Willamette [5.50 %] - Boil 15.0 min Hop 10 5.5 IBUs
0.50 oz Willamette [5.50 %] - Boil 5.0 min Hop 11 1.5 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 12 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.31 qt of water at 168.2 F 156.0 F 45 min

Sparge: Fly sparge with 6.12 gal water at 168.0 F

 
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Old 02-04-2013, 07:30 PM   #2
PtreeCreekBrew
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Nov 2012
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Bump for Beuller...

Any thoughts?

TIA!

 
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Old 02-04-2013, 07:32 PM   #3
progmac
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Mar 2012
Cincy, OH
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9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.6 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 2 4.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.1 %

8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 4.1 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.0 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.0 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 8 2.0 %
1.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 9 40.3 IBUs
0.75 oz Willamette [5.50 %] - Boil 15.0 min Hop 10 5.5 IBUs
0.50 oz Willamette [5.50 %] - Boil 5.0 min Hop 11 1.5 IBUs

1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 12 -

The above would be my recommendation (only use the bold). Upping the 2-row if you need a higher OG.
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Old 02-05-2013, 03:20 AM   #4
kingwood-kid
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Jul 2008
houston
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I would cut the C-60 and Special B in half, and brew away. The bold-only version is certainly a viable option as well. If you offered me the beer in the top post, I would probably enjoy it.
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Old 02-05-2013, 03:36 AM   #5
chickypad
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Jul 2010
SF Peninsula
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If you drop the crystal 60 your grain bill looks very similar to a stout I brewed that turned out awesome (posted in my profile). I had a combo of pale chocolate and coffee malt instead of regular chocolate and used S-05 aiming for an American stout, but otherwise quite similar. I don't usually go for such a complicated grainbill but I was using up some ingredients as well as molding it after a commercial beer description. It turned out so well I'm brewing again soon as is.

So I guess I agree with halving the total crystal and brewing as is.

 
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Old 02-05-2013, 05:48 AM   #6
skibb
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Jul 2009
Lexington
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How is this an American stout? Where are the hops?!

 
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Old 02-05-2013, 07:34 PM   #7
PtreeCreekBrew
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Nov 2012
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Grains:
Progmac: Just trying to go with KISS? (actually curious, not trying to fight criticism)
Others: Only 2% Crystal? May as well just leave it out at that point, yah?

Hops:
47.3 IBUs as written...right in the middle of the BJCP guidelines for Am Stout...

More on the flavor/aroma adds?

 
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Old 02-05-2013, 08:41 PM   #8
permo
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Sep 2009
North Dakota
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I think your recipe looks great, except maybe add some of that centennial to the kettle additions for aroma / flavor and you are good to go. I love dark crystal malt, and lots of it in an american stout. You could possibly switch yeast strains to 1056 to help attenuate the beer...its the American way.

 
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Old 02-05-2013, 08:44 PM   #9
progmac
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Mar 2012
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Quote:
Originally Posted by PtreeCreekBrew View Post
Grains:
Progmac: Just trying to go with KISS? (actually curious, not trying to fight criticism)
i should have worded my reply as, 'this is what i would do,' rather than 'my recommendation'

something about all the heavily roasted stuff makes me think bitter, but not in the good way.

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Old 02-05-2013, 10:52 PM   #10
kingwood-kid
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houston
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Quote:
Originally Posted by PtreeCreekBrew View Post
Others: Only 2% Crystal? May as well just leave it out at that point, yah?

Hops:
47.3 IBUs as written...right in the middle of the BJCP guidelines for Am Stout...

More on the flavor/aroma adds?
Cutting the c-60 and Special B to 4oz each gives you 8oz of crystal malts in an 11.25lb grain bill, which is around 4.5%. You could just cut the Special B, which would give you 6.5%. With 8oz of flakes, you should still have plenty of mouthfeel, although you could easily go with a whole pound. I wouldn't use the centennial late, because citrus doesn't go well with roast on my tongue.

However, as progmac alluded to, this is your beer, so what we would enjoy drinking is irrelevant. Tell us what you want in terms of roast, sweetness, mouthfeel, bitterness, etc...
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