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Old 06-05-2009, 07:49 AM   #11
wild
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Jun 2005
Surprise, AZ.
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I have an extract/EG recipe. Maybe you can convert.
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Old 06-05-2009, 11:42 PM   #12
Lenny2884
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Aug 2008
Westwood, NJ
Posts: 138

Here's the recipe from Jamil's show on the brewing network:

Obsidian Stout

SG: 1.065 - 1.068
FG: 1.017 - 1.020
IBU 52 - 57
Boil: 90 min.
Mash: 150 for 60 min.

11.9 lb. Pale 2-Row
1.43 lb. Black Barley
1.1 lb. Crystal 80
.66 lb. Cara-pils
.66 lb. Munich Malt
.66 lb. Wheat Malt
.11 lb. Roasted Barley

1 oz. Galena or Nugget 90 min.
1 oz. Willamette 30 min.
1 oz. Northern Brewer 5 min.

White Labs English Ale Yeast (WLP002)
Ferment at 65 degrees

 
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Old 10-27-2009, 12:20 PM   #13
elkdog
 
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May 2007
Chapel Hill, North Carolina
Posts: 1,086
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BUMP.

I made this. It's a great beer. Can't find the original Obsidian Stout to buy here, but it matches up with my memories of this beer from when I lived on the West Coast. I'll assume, based on the CYBI show that it's a clone, though. Even if it isn't, this beer is a winner.
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Old 10-27-2009, 03:10 PM   #14
Martin2D
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May 2009
Absecon, NJ
Posts: 112
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Quote:
Originally Posted by Lenny2884 View Post
Here's the recipe from Jamil's show on the brewing network:

Obsidian Stout

SG: 1.065 - 1.068
FG: 1.017 - 1.020
IBU 52 - 57
Boil: 90 min.
Mash: 150 for 60 min.

11.9 lb. Pale 2-Row
1.43 lb. Black Barley MALT (Patent)
1.1 lb. Crystal 80
.66 lb. Cara-pils
.66 lb. Munich Malt
.66 lb. Wheat Malt
.11 lb. Roasted Barley

1 oz. Galena or Nugget 90 min.
1 oz. Willamette 30 min.
1 oz. Northern Brewer 5 min.

White Labs English Ale Yeast (WLP002)
Ferment at 65 degrees
The recipe posted above is not wholly correct. I hope whoever wants to make this reads this post and realize that the recipe called for Black patent and NOT black barley.

 
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Old 10-27-2009, 03:36 PM   #15
elkdog
 
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May 2007
Chapel Hill, North Carolina
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Good point. 1.43 lb Black Patent, .11 lb Roasted Barley.
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Old 11-12-2009, 05:24 PM   #16
portlandbeergeek
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Jun 2008
Beaverton, OR
Posts: 186
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will be brewing this tomorrow, my Friday the 13th Stout Thanks for the recipe!
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Old 12-08-2009, 07:59 PM   #17
cookietruck
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Apr 2009
austin
Posts: 122

Quote:
Originally Posted by Lenny2884 View Post
Here's the recipe from Jamil's show on the brewing network:

Obsidian Stout

SG: 1.065 - 1.068
FG: 1.017 - 1.020
IBU 52 - 57
Boil: 90 min.
Mash: 150 for 60 min.

11.9 lb. Pale 2-Row
1.43 lb. Black Patent Malt
1.1 lb. Crystal 80
.66 lb. Cara-pils
.66 lb. Munich Malt
.66 lb. Wheat Malt
.11 lb. Roasted Barley

1 oz. Galena or Nugget 90 min.
1 oz. Willamette 30 min.
1 oz. Northern Brewer 5 min.

White Labs English Ale Yeast (WLP002)
Ferment at 65 degrees
just picked up this grain bill.
i have to sub hops though.

i was thinking magnum at 90, US fuggle at 30 and centennial or chinook or columbus at 5...

i have columbus, fuggle, chinook, amarillo and magnum hops.
any thoughts? i think centennial is probably too citrusy to sub for northern brewer...
using some WLP023 yeast.

 
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Old 12-09-2009, 03:12 PM   #18
cookietruck
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Apr 2009
austin
Posts: 122

well, brewed this last night.
boil ended with 6 gallons at 1.067
used magnum, US fuggle, columbus and a bit of centennial. also did a small FWH because it makes the runnings smell so nice.
pitched the WLP023 starter last night, so now on to the patience.

 
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Old 12-09-2009, 09:54 PM   #19
cookietruck
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Apr 2009
austin
Posts: 122

lol, gf called me to ask if the airlock was gonna blow out the lid. she said it was bubbling 3times a second or so and bubbles (starsan) were coming out of the airlock.

 
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Old 01-02-2010, 06:46 PM   #20
Darkstashcrashes
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Apr 2009
Long Island, NY
Posts: 62

+1


 
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