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Old 11-13-2009, 04:44 AM   #31
MrInternet
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The recipe doesn't state, but I assume we're racking on top of the missing water in primary?

 
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Old 11-13-2009, 11:59 AM   #32
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Quote:
Originally Posted by Willie3 View Post
What are your thoughts on using 4oz Rauch malt instead of the special roast? I don't have the special roast on hand and want to brew tomorrow. Have all other ingredients but that.
My thoughts? Don't.

Special Roast is a unique malt. I'm going to paste Briess's own copy here, because it's correct: Toasty, Biscuity, Sour Dough, Tangy. Whoa! This is one complex malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles.

Rauch malt is a completely different animal.

If you don't have Special Roast, sub in Biscuit or Victory. That'll get you much closer than Rauch malt.

MrInternet,

You are correct.

Regards,

Bob
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Old 11-20-2009, 05:16 PM   #33
MrInternet
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Quote:
Originally Posted by NQ3X View Post
MrInternet,

You are correct.

Regards,

Bob
Thanks! I plan on banging this out next week in between Thanksgiving cooking...

Anyone have a picture of what this looks like poured?

 
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Old 11-24-2009, 11:16 PM   #34
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NQ3X,

I am planning on making a partial mash version of this recipe using Marris Otter. What do you think? Should I just make the extract version?

 
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Old 11-24-2009, 11:25 PM   #35
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Partial mash it all you like! Maris Otter is an excellent malt for the recipe and will taste really good.

Good luck!

Bob
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Old 12-01-2009, 03:47 AM   #36
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not really on topic with the beer but on carbonation is there a style guideline as to how many "volumes of CO2" each style of beer should have. I have only carbed with the 3/4 c of corn sugar?

 
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Old 12-01-2009, 01:09 PM   #37
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There is and there isn't. For example, any style of beer served as Real Ale should have a low carbonation level, whether it's Mild, Bitter, Porter, whatever. A bottled version of the same Porter should have a much higher level.

Here's a very rule-of-thumb set of guidelines to get you started (from BYO magazine and modified slightly by me):

Cask ales and bottled barley-wine
1.5 to 2.0 volumes
Bottle-conditioned craft ales
2.3 to 2.6
European lagers
2.4 to 2.6
North American beer, craft or otherwise
2.5 to 2.6
Wheat beers
3.0 to 5.0

Calculating volumes is fairly straightforward; I can't think of any brewing software that won't calculate bottle-conditioning sugar for you to reach a certain target.

Bob
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Old 12-01-2009, 01:14 PM   #38
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ok very cool thanks

 
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Old 12-18-2009, 03:06 AM   #39
fuma218
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Ok. Been lurking for a while and now I believe it's time to post something on here. I made this beer as my first brew back on November 11th. Sat in primary till the 18th when I bottled it. My OG was 1.041 and the FG was 1.015. It has a roasted coffee taste, but there is also an odd after taste that I can't quite figure out. It's not bad, just different. Anyways, enough chit chat and here are some pics.


Reason: Resized Pics

 
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Old 12-18-2009, 12:20 PM   #40
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There will be a roasty-toasty quality to the beer; the Chocolate and Special Roast combine.

The "odd after taste" I can't figure out without a better description.

The color in the images seems too dark, but that might be a function of the camera; most beers appear too dark without specialist photography equipment. Is it that black "in person"?

Bob
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