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Old 08-04-2013, 08:14 PM   #331
volks_r_us
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Apr 2013
Northest, Canada
Posts: 34
Liked 2 Times on 2 Posts


I never brew a beer twice. There is so much recipes to try that brewing it twice feel to me like a waiste.
Never say never... This stout is soo good that I had to brew it twice. Recipe was slightly modified but it is that good.


6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.5 %
1 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 2 11.6 %
1 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 11.6 %
1 lbs Roasted Barley (300.0 SRM) Grain 4 9.3 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 5 7.0 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 14.6 IBUs
0.25 oz Fuggles [4.50 %] - Boil 15.0 min Hop 7 1.8 IBUs
0.25 oz Fuggles [4.50 %] - Boil 5.0 min Hop 8 0.7 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]
Mash at 152f 75min
OG 1.058

My GF can't get enough of this beer, she was a guiness lover but don't like it anymore cuz of Mr. Flannagain.
This beer age well, flavors are always improving as time pass.

 
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Old 08-09-2013, 05:25 PM   #332
breweRN
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Jan 2012
Mullica Hill, NJ
Posts: 63

Volks, is there a reason that you chose to use fuggles? Did you make this with EKG, and if so, which do you prefer.

 
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Old 08-18-2013, 08:07 PM   #333
grtechguy
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Feb 2012
Jenison, Mi
Posts: 20
Liked 1 Times on 1 Posts


Brewed this late Friday night and pitched hydrated Nottingham Saturday morning. No sign of activity Saturday evening at bedtime, Sunday morning I was greated with this


 
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Old 09-30-2013, 07:39 PM   #334
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts


Quote:
Originally Posted by Ó Flannagáin View Post
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The aroma is powerful and malty. Perfect bitterness. This beer is great!
[EDITED] Any thoughts about trying 154F mash temp with Wyeast 1056, or would that result in a thin bodied stout?

 
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Old 11-03-2013, 06:32 AM   #335
TheGreatRoad
 
TheGreatRoad's Avatar
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Oct 2013
Clarksburg, MD
Posts: 37

Bottled this tonight. Smells incredible. Absolutely incredible. Brewed it for the wifey to help get her on board with the home brew hobby and was lucky having her helping me bottle it. She was disappointed that it won't be ready to drink for a while. I scaled it down to 1 gal and even over did it volume wise. Unfortunately had to dump (kills me to admit it) 2q. But still....if it ages well, this is going to be incredible. I don't even like stouts but I'm chomping at the bit to get at this one.

 
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Old 11-19-2013, 03:25 AM   #336
mattsmitty
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Jul 2013
Posts: 54
Liked 1 Times on 1 Posts


Brewing this as i type!! got the mash in, and already looking forward to drinkin this hopefully around christmas time or a lil earlier haha. Saw the recipe and thought it sounded like a nice dry stout and then once i saw a pic of it i knew i had to brew it!! really looking forward to this one and hope it turns out as well as others say it has for them!

 
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Old 11-25-2013, 03:26 PM   #337
Larso
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May 2011
Dublin, Meath
Posts: 221
Liked 9 Times on 6 Posts


Is this a dry or a sweet stout? The IBUs are very low?

 
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Old 11-27-2013, 08:48 AM   #338
LayerUp
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Feb 2013
Corvallis, Oregon
Posts: 25
Liked 8 Times on 6 Posts


Quote:
Originally Posted by Larso View Post
Is this a dry or a sweet stout? The IBUs are very low?
Its a dry stout, you can tell by several methods, first, in that it contains no crystal malts, nor other low fermentable sugars (lactose, maltodextrin, etc). Second, its mashed at a lower temperature; usually, but not always, drier stouts are mashed lower in order to make the beer thinner, more sessionable, and obviously, drier.

Third, look at the ratio of IBU's to original gravity. In this case it is 37% (17.2 / 46), which is in line for a dry stout, which normally ranges from 30-50%, sweet stouts tend to have a higher ratio (50-70%).

 
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Old 11-27-2013, 05:46 PM   #339
DSmith
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Sep 2011
Robbinsdale, MN
Posts: 796
Liked 77 Times on 64 Posts


Are people really mashing this dry stout at 156/157F?

 
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Old 11-28-2013, 01:45 PM   #340
Larso
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May 2011
Dublin, Meath
Posts: 221
Liked 9 Times on 6 Posts


Quote:
Originally Posted by LayerUp View Post
Second, its mashed at a lower temperature; usually, but not always, drier stouts are mashed lower in order to make the beer thinner, more sessionable, and obviously, drier.
Doesnt the OP say he mashes at 156~157 in post number 3? Certainly not a low mash temp? I would have expected this high mash temp along with the low IBUs to give a sweeter less dry finish?

@Layerup, I notice you brewed this with 40IBUs ? How was that? Thats more what I'd expect from a dry stout

 
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