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Old 10-07-2013, 09:30 PM   #11
BlackGoat
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This photo of the label gives you one piece of info: the resulting ABV is 8.2% for the fullers version.

http://www.flickr.com/photos/brostad...n/photostream/


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Old 10-07-2013, 09:32 PM   #12
alane1
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I did a google Image, it looked a little darker than ESB maybe 12-13 Srm would do. The ABV is around 8.2%, so 9.9lbsLME and a lb. of crystal + chocolate for color adjustments should get you where you need to be. 40-45 IBU's would probably balance out the malt nicely. 2-3 oz. of heavy toast oak in secondary for two weeks seems about right. Make sure to use at least a 2L starter to ferment that beast of an ale!!! good luck



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Old 10-07-2013, 09:39 PM   #13
Altwein
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Quote:
Originally Posted by brewguyver View Post
I read the title as "help - I need advice for how to respond to 'need help on first recipe' posts."
Meaning I had no recipe to go by and if anyone has ever had the beer or has ever tried to clone it or a beer close to it ..... So I guess Im trying to go by what my dad told me and some sort of English strong ale recipe and need help trying to put together something?

 
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Old 10-07-2013, 09:40 PM   #14
Altwein
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Quote:
Originally Posted by alane1 View Post
I did a google Image, it looked a little darker than ESB maybe 12-13 Srm would do. The ABV is around 8.2%, so 9.9lbsLME and a lb. of crystal + chocolate for color adjustments should get you where you need to be. 40-45 IBU's would probably balance out the malt nicely. 2-3 oz. of heavy toast oak in secondary for two weeks seems about right. Make sure to use at least a 2L starter to ferment that beast of an ale!!! good luck
Thank You Sir

 
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Old 10-07-2013, 09:44 PM   #15
Altwein
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Thanks for the picture BlackGoat.

 
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Old 10-07-2013, 09:58 PM   #16
alane1
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Quote:
Originally Posted by alane1 View Post
I did a google Image, it looked a little darker than ESB maybe 12-13 Srm would do. The ABV is around 8.2%, so 9.9lbsLME and a lb. of crystal + chocolate for color adjustments should get you where you need to be. 40-45 IBU's would probably balance out the malt nicely. 2-3 oz. of heavy toast oak in secondary for two weeks seems about right. Make sure to use at least a 2L starter to ferment that beast of an ale!!! good luck
edit: I just plugged the recipe into a calculator it may need an additional lb of dme

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Old 10-08-2013, 02:44 PM   #17
Altwein
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so maybe...

1lb Munstons DME
13.2lbs Munstons Maris Otter LME
8oz 50L crystal malt
8oz 20L crystal malt
1oz chocolate malt
8oz wheat malt
1 tsp irish moss

1oz Target
1oz Challenger
1oz Northdown

Wyeast 1968 London ESB
do Secondary with oak chips / spirals

2L starter ferment.... How many days in advance do you usually start the yeast?

Any thoughts on what the taste will be like????

Would you add any spices?

 
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Old 10-08-2013, 03:59 PM   #18
JRapp
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Feb 2012
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Did the beer have any Cognac hints? Might want to soak those oak spirals in it if so.
The beer sounds really tasty btw.

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Old 10-08-2013, 04:05 PM   #19
BlackGoat
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Revised recipe looks good - looks like a pretty well balanced strong ale. Personally, I avoid spices as much as possible, so I wouldn't put any in if it were my beer, but that is a personal choice. I'd just let the malt and oak take the lead on the flavor. For a 2L starter from a vial or smack pack, two days lead time should be plenty. You can probably get away with one day too.
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Old 10-08-2013, 07:37 PM   #20
alane1
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a couple days in advance for the starter should be plenty



 
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