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Old 12-28-2008, 06:36 PM   #71
BeerPressure
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I just bottled my batch that i brewed on 11/29. I got 48 bottles. Beersmith said my actual abv is 6.66% so i'm calling it satan's porter

 
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Old 01-08-2009, 01:07 AM   #72
Chello
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Any thoughts about using US-05 instead of Nottingham on this?
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Old 01-08-2009, 01:41 AM   #73
EdWort
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Quote:
Originally Posted by Chello View Post
Any thoughts about using US-05 instead of Nottingham on this?
Nottingham will give you some fruity esters that US-05 will not. Porter is an English beer, so I would stick with Nottingham.

 
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Old 01-08-2009, 01:48 AM   #74
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I used 05, for lack of Notty, on my first batch on this and it won an award. So it won't turn out bad. When I brewed it a second time I used Nottingham.
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Old 01-16-2009, 02:09 AM   #75
BeerPressure
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My robust porter has been primed with a packet of priming sugar. Bottled about 2.5 weeks ago, and i just opened a bottle to sample. It has very little carbonation, no head. Anyone god ideas?


 
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Old 01-18-2009, 07:09 PM   #76
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I'm trying a glass of this right now...MMMMMMM! This was brewed 4 weeks ago, its only been in the keg for a few days and its might fine! I did make one change, I added another 1/4 oz of Cascade at 30 minutes, I was trying to get close to the hop flavor of a Sierra Nevada Porter, and it's pretty close. This is a keeper..
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Old 01-21-2009, 02:42 AM   #77
BeerPressure
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Well, I rolled the bottles around to kick the sediment back up. That did the trick in carbonating.

This is a damn good beer.

Ed has some pretty kickass recipes, i love them. I am bringing a sixer of haus pale and and robust porter to a homebrew club meeting tomorrow.

 
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Old 01-21-2009, 06:16 AM   #78
GroosBrewz
 
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Hey guys-

I bought all the stuff to try this brew today.. My first attempt at anything other than a pale/IPA/amber ale... It's for my wife.. she likes porters.. Anyway, I didnt see anything at the LHBS that said "Black Roasted Barley".. What they did have was something called "Domestic Black Barley" (500L).. It says on the package that its the dominant flavor or dry stouts, and that is adds roastiness, acrid dry flavor and lowers mash ph.. It also says that the grain will impart it's character without mashing and to use a grain steeping bag...

Two questions-
#1 is this the same as black roasted barley?

#2- Should I mash this??

Thanks guys
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Old 01-23-2009, 02:23 PM   #79
kevincad
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Nov 2008
Snellville, Georgia
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Quote:
Originally Posted by EdWort View Post
11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Black 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.

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

I haven't went all grain yet, but getting ready. One thing I'd like to know about these recipes is how much it makes. I just plain don't understand how someone would know what amount of water to mash in with, and how much to batch sparge with etc. Please help me understand!!!!!
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Old 01-23-2009, 03:57 PM   #80
humann_brewing
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Quote:
Originally Posted by kevincad View Post
I haven't went all grain yet, but getting ready. One thing I'd like to know about these recipes is how much it makes. I just plain don't understand how someone would know what amount of water to mash in with, and how much to batch sparge with etc. Please help me understand!!!!!
Biggest suggestion I can give is to try out beersmith software and keep reading on this forum.

To address your questions though, the general rule of thumb for most cases would be to mash with 1.25 quarts of water to 1LB of grain. So if you have a 10LB grain bill, you would mash with 12.5 quarts.

For batch sparging, I drain the mash/tun before putting sparge water in so my dead space is already taken up from the initial amount. So I take the amount I got from the initial run and subtract that from my pre-boil volume.

For example if I need 7.5 gallons to boil and I got 2 gallons from my first runnings, I would batch sparge with 2.25G twice to get the remaining 5.5G needed. This way I maximize the gravity without leaving too much liquid in the mash/tun.

 
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