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Old 03-08-2013, 10:31 PM   #651
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Does anyone think adding the last .50 oz of Cascade at flame-out would dynamically change the character of the beer? I'll have a little extra - I was just wondering what effect it might have if I threw them in there..
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Old 03-09-2013, 03:12 PM   #652
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Adding that much at the end of the boils shouldn't really allow for any alpha acid utilization, so the flavor shouldn't be affected.
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Old 03-09-2013, 03:12 PM   #653
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Might give a nice additional aroma however. Go for it!
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Old 03-09-2013, 03:37 PM   #654
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I think I will. I hate diddling around with good recipes - but I think I have to diddle..
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Old 03-13-2013, 09:55 PM   #655
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Quote:
Originally Posted by EdWort View Post
This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

This ferments vigorously, so use a blow off or be prepared to wipe up some beer.

Ferment for 2 weeks, then rack to keg or secondary.

I am planning on brewing a Porter as my next brew. Unfortunately, I am not at the All Grain stage. Any thoughts on how to convert this recipe to an Extract version? It sounds like it would be my type of beer. I love bold black tasty beers.
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Old 03-14-2013, 03:47 AM   #656
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This worked perfectly for me:
Partial mash BIAB:

8# (2 cans) Alexander Pale Malt Extract
1# 2-row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

The rest will follows the original recipe.
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Old 03-14-2013, 04:06 PM   #657
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Quote:
Originally Posted by brewinchef_fairfax View Post
This worked perfectly for me:
Partial mash BIAB:

8# (2 cans) Alexander Pale Malt Extract
1# 2-row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

The rest will follows the original recipe.
Thanks for the reply. I will give that a try.

Here is a recipe I am planning:

Otis’ Smoked Chocolate Honey Porter
Author: Otis Lamb
Date: March 13, 2013

NOTES:
Brew Method: Extract
Style Name: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 3 gallons
Efficiency: 35% (steeping grains only)

STATS:
Original Gravity: 1.077
Final Gravity: 1.012
ABV (standard): 8.63%
IBU (tinseth): 21.48
SRM (morey): 29.78

FERMENTABLES:
1.25 lb Dark Dry Malt Extract (8.8%)
6 lb Amber Liquid Malt Extract (42.1%)
1.5 lb Clover Honey - (late addition) (10.5%)
1 lb Brown Sugar - (late addition) (7%)

STEEPING GRAINS:
1 lb American - Carapils (Dextrine Malt) (7%)
1 lb American - Caramel / Crystal 75L (7%)
1 lb American – Munich Malt - 60L (7%)
0.5 lb American – Chocolate Malt (3.5%)
1 lb American - Smoked Malt (7%)

HOPS:
1 oz Perle Boil for 60 min Type: Pellet, (AA 8.2, IBU: 17.15)
0.5 oz Willamette Boil for 15 min Type: Pellet, (AA 4.5, IBU: 2.33)
1 oz Mount Hood Boil for 5 min Type: Pellet, (AA 4.8, IBU: 2)

OTHER INGREDIENTS:
1 tsp Irish Moss, Boil for 15 min Type: Fining

YEAST:
White Labs - Super High Gravity Ale Yeast WLP099
Fermentation Temp: 70 F

PRIMING:
Method: Corn Sugar, Amount: 3/4 cup

I'll let you know how it came out/progresses.
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Old 03-14-2013, 08:52 PM   #658
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Bottled this a little over a week ago.. I know its early but I couldnt resist!! The only changes I made from the origional recipe was: substituted the black patent for caraffe II, crystal 60 for the 40 and centennial for the cascades.. tasting notes: nice hoppy aroma and initial flavor.. the mouthfeel from the malto dextrine works perfectly with this brew, I was origionally worried that it would be over the top but not so.. GREAT BREW. Thanks Ed.
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Old 03-22-2013, 05:44 PM   #659
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Just kegged this up today. Tastes great after taking a reading. I'm planning on 8 lbs for 3 weeks in the kegerator.
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Old 03-26-2013, 11:46 PM   #660
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Brewing this as we speak. Slow day at the office so I left 30 minutes early to come home and fit in a weeknight brew.
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