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Old 12-14-2011, 03:29 PM   #11
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You could just adjust the extract. Be sure to adjust your hops as well to keep the balance...it may be overly bitter if you cut too much extract without reducing the hops.
I hear ya. I've taken to keeping the same BU:GU ratio instead of looking at IBUs. Hopville makes it very easy. I'm writing a session (1.035 OG) Cali Common recipe right now, and keeping a similar hop bill would throw it WAY off track.

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Oh, and the S-04 has more fruitiness and sweetness, the notty is more clean and dry.
I suspected as much. Glad to hear reality conforms to theory on this one.
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Old 07-22-2012, 12:47 PM   #12
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UGH! I was going to try this with Nottinghamor s-04. When I put the ingredients into the Brewbuilder at BMW for my last order (after converting to AG and 2.75 gallon batch), I switched the amounts of rye and caramunich! All the grains are mixed in, so there's no cutting back on the amount of caramalt in this. Trying to salvage it, I scaled up to 4 gallons, added some rye and chocolate, but there's still a lot of caramalt. If I mash low (148-150), might this work? I know it'll be a different beer, but will it still be OK?


50% Briess - 2 Row Malt Grain 3.750 lb Yes No 80% 2.0 srm
17% Caramunich Malt Grain 1.250 lb Yes No 72% 56.0 srm
7% Chocolate Malt (UK) Grain 8.000 oz Yes No 73% 450.0 srm
17% Rye Malt Grain 1.250 lb Yes No 63% 5.0 srm
1% Aromatic Malt Grain 1.000 oz Yes No 78% 26.0 srm
2% Honey Malt Grain 2.000 oz Yes No 80% 25.0 srm
3% Briess - Roasted Barley Grain 4.000 oz Yes No 72% 300.0 srm
3% Black (Patent) Malt Grain 4.000 oz Yes No 55% 500.0 srm
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Old 11-20-2012, 07:16 PM   #13
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I brewed 10 gallons (AG) of this back on 10/16. I kegged it on 11/17.

It tastes really good. I agree that the rye probably adds some of that peppery/spiciness to the beer. Smells great for being as young as it is, though not getting as much of that diacetyl, but maybe that will come. Again, very young beer.

Great beer DeathBrewer - Perfect for the Thanksgiving crew coming over on Thursday!

Ingredients:
------------
Amount Item Type % or IBU
9.90 lb Pilsner (2 Row) UK (1.0 SRM) Grain 40.43 %
4.95 lb Pale Malt (2 Row) US (2.0 SRM) Grain 20.22 %
4.40 lb Rye Malt (4.7 SRM) Grain 17.97 %
2.20 lb Chocolate Malt (350.0 SRM) Grain 8.98 %
1.10 lb Caramunich Malt (56.0 SRM) Grain 4.49 %
1.10 lb Roasted Barley (300.0 SRM) Grain 4.49 %
0.55 lb Honey Malt (25.0 SRM) Grain 2.25 %
0.29 lb Aromatic Malt (26.0 SRM) Grain 1.17 %
2.87 oz Goldings, East Kent [5.00 %] (60 min) Hops 23.4 IBU
2.87 oz Styrian Goldings [5.40 %] (15 min) Hops 12.5 IBU
2.20 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale


Last edited by BullFrog; 11-20-2012 at 07:18 PM. Reason: pic did not come through
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Old 11-20-2012, 07:31 PM   #14
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I was trying to decide what to brew next....a rye pale ale or a stout. Thanks for helping me make a decision. This recipe looks great!
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Old 01-15-2014, 08:47 PM   #15
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Really like the look of this so will be doing it after the next couple of brews I have planned.
Cheers
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Old 12-13-2014, 05:28 PM   #16
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After all these years, this beer is still fantastic! I brewed a 20 gallon batch to test out my new system. The only thing that's a little disappointing is that it didn't come out as dark as usual. I want it blacker than the blackest black and there was brown around the edges. BROWN, I TELL YOU!

Not sure what I'm talking about in the original post. Even with all the rye, this is a straight-up Irish Dry Stout.
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