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Old 02-20-2009, 07:43 AM   #101
Bolty
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Nov 2008
Leicester, UK
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Did this without the maltodextrin, and with a hop change (did it with what I could get hold of at the LHBS).

50g Fuggles @ 0min
60g Saaz @ 30 min
10g Saaz @ 50 min

Had heard good things about Saaz in a porter and did not want it to get 'lost'. Do you think this will be ok? I think the IBU is ok for a Robust Porter, just hope the taste will be right!

BTW 2nd AG and it came out @ 1.066 so 76% efficiency and is now down to 1.016


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Old 02-20-2009, 02:07 PM   #102
EdWort
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Quote:
Originally Posted by humann_brewing View Post
BTW Ed, I was getting toward the end of this keg and decided to use some of it for some cooking. I used some while I pan fried some brats while I had some in a pot with the kraut, then threw in the brats when the outsides were cooked and simmered to reduce for about 30 minutes. They turned out great!
I used some to deglaze some beef browned for chili and then I added some to my chili. Hmm good. It is a beer you can cook with.



 
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Old 02-20-2009, 02:35 PM   #103
BeerPressure
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May 2008
Dunkirk, NY
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Ed, I made this recipe and loved it so much that I've entered it in my first comp. I'll post a follow-up on how I did.

 
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Old 02-21-2009, 05:47 AM   #104
kjones
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Nov 2007
Upstate, SC
Posts: 253

i will be brewing this up tommorrow for my first porter brew. what temp do you recommened fermenting at?

 
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Old 02-22-2009, 04:41 AM   #105
kjones
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Nov 2007
Upstate, SC
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ill go with 70

 
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Old 02-22-2009, 03:29 PM   #106
EdWort
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Quote:
Originally Posted by kjones View Post
i will be brewing this up tommorrow for my first porter brew. what temp do you recommened fermenting at?
70 should be be fine as long as you can keep the fermenting temp AT 70. During the first few days, it will generate enough heat to bump the temp 10 degrees.

 
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Old 02-26-2009, 01:14 AM   #107
kjones
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Nov 2007
Upstate, SC
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Originally Posted by EdWort View Post
70 should be be fine as long as you can keep the fermenting temp AT 70. During the first few days, it will generate enough heat to bump the temp 10 degrees.
yeah its going up fast, i need a fridge for it but the swmbo wont approve.

 
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Old 03-05-2009, 01:55 PM   #108
Amiaji
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May 2008
Denver, NC
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I brewed this on 2/27/29. Got busy and forgot to check on it for a couple days. Checked it yesterday and had krausen all in the airlock and running down the side of the carboy. I guess I'm lucky it didnt blow the top completely off. Next time I will hook up a blow-off tube.
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Old 03-11-2009, 07:53 PM   #109
Talloak
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Dec 2008
Austin, TX
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I have all the ingredients, as per the recipe, except I am using S-04 instead of Nottingham. S-04 and US-05 are real solid products, no experience with S-23 though. Don't expect this to make much of a difference at all.

Plan to brew Friday night, stovetop partial mash. Should be a blast. I'll report back on the results. 'Allow 6-8 weeks for delivery.'
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Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Conditioning:
Aging: Strong Scotch Ale, Robust Porter
Drinking: Saison

 
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Old 03-24-2009, 12:00 AM   #110
jyda
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Quote:
Originally Posted by Talloak View Post
I have all the ingredients, as per the recipe, except I am using S-04 instead of Nottingham. S-04 and US-05 are real solid products, no experience with S-23 though. Don't expect this to make much of a difference at all.

Plan to brew Friday night, stovetop partial mash. Should be a blast. I'll report back on the results. 'Allow 6-8 weeks for delivery.'
What was the PM recipe that you used? Wanted to give it a try, but without Beer Smith I stink at conversions.



 
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