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Old 10-07-2011, 08:57 PM   #21
54BelAir
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May 2011
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Just pick up the ingredients for this. I am looking forward to brewing it this weekend.

 
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Old 10-10-2011, 12:13 AM   #22
motleybrews
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May have to try this soon. Looks pretty tasty

 
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Old 10-10-2011, 12:19 AM   #23
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I'm thinking unless I decide to do another weird ass beer instead, I'll probably make this on Teach a Fried to brew day on the first Saturday in November. I've let this recipe sort of get away from me in the ole pipeline. I can't recall the last time I brewed it.
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Old 10-10-2011, 12:28 AM   #24
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Which method would you recommend Revvy? Just did my first ag yesterday.

 
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Old 10-10-2011, 01:11 AM   #25
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Quote:
Originally Posted by motleybrews View Post
Which method would you recommend Revvy? Just did my first ag yesterday.
I don't understand what you're asking?
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Old 10-10-2011, 01:13 AM   #26
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Quote:
Originally Posted by Revvy View Post
I don't understand what you're asking?
OP says it can be done partial mash or extract with steeping grains
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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.

 
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Old 10-10-2011, 01:23 AM   #27
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Quote:
Originally Posted by Revvy

I don't understand what you're asking?
Would you recommend PM, extract, or AG for this particular recipe? I see you have the recipe for each, was wondering which method you in particular preferred.

 
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Old 10-10-2011, 01:30 AM   #28
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I ask, because I came across your pan seared duck recipe a while back on a different forum, and tried it out Friday night. So I wanted to try a beer recipe of yours hoping I would have equal success. The duck turned out awesome.

 
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Old 10-10-2011, 01:44 AM   #29
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If you can do all grain then do it, if you're an extract with grains brewer then do that one. If you have the means to partial mash in one of the other volumes do that. The outcome is still the same, all those versions are just different means to the same end depending on your capacity as a brewer. Nearly all beer recipes can be, with some math calculations, be done different ways.

If you look at the recipe, the amount of speciality malts stay exactly the same regardless. What changes is the base malt and whether or not any of it is coverted by the brewer.

An extract batch is really little different than an ag batch, despite what many think. The only difference is that in AG or PM the extract or EXTRACTION of sugars from starch is done by the brewer, and not a maltser in another locale.

SO do what works best for you.
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Old 11-09-2011, 08:05 PM   #30
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Hey Revvy,

I'm going to brew your Old Bog Road this weekend, sounds like a great brew.

I'll be doing the extract with grains. After I bought the ingredients, I noticed in your notes that you upgraded the recipe with a pound of Rauch Malt. I was wondering if I could substitute, some roasted barley, or just go with the original recipe.

Also do you recommend late editions of the extract?

Thanks,
Grossy
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