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Old 12-01-2010, 10:14 PM   #101
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lol, i have beersmith! but i'm a newer brewer (1 year) and haven't done anything like this.

beersmith also does crazy things, like, when i just increase boil time from 60 to 90 (even tho I keep the hop additions at 60) it increases IBUs.

there's also some inconsistencies with the "adjust mash" tool and the mash profile....

thanks!
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Old 12-15-2010, 04:50 PM   #102
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Quote:
Originally Posted by r2eng View Post
Get "black malt" at BMW...
so, wait, is it "black malt" or "black barley"?

BMW has Briess Black Barley, the description reads:
Quote:
Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color.
they also have Crisp Black Malt. i'm confused....
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Old 12-15-2010, 10:27 PM   #103
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Crisp, Briess, Rahr, Great Northern, etc. are brands. They are the name of the malter (maltster, malt-guys, ?? ).

Buy the Crisp - it'll be great.
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Old 12-16-2010, 12:46 AM   #104
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no, they have black malt, and black barley, which are different things.
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Old 12-16-2010, 01:06 AM   #105
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Sorry, I forgot the recipe.

The first word is the brand: buy the black barley, don't worry about the brand.
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Old 12-16-2010, 01:10 AM   #106
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cheers. bought this, brewing it on dec 29th
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Old 12-26-2010, 11:40 PM   #107
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Just read this whole thread, and I am now looking forward to brewing this on January 15th. I am a little surprised, but no one has asked the Liquid yeast question yet. I am teetering between WLP001 and WLP007. Both have a high attentuation rate and are tolerant to high alcohol volumes. Right now I am leaning more towards the 007 as I think that with the appropriate starter, it'll do a better job as it is a more intended yeast for this style. Comments?
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Old 12-27-2010, 04:38 AM   #108
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Either would work, for sure. As you said make a big starter.

When I have compared yeasts like US-05 and WLP001, the WL yeast was fruitier. The WLP007 may be a better choice.

Keep in mind, both WLP001 and 007 will create a different flavor profile than US-05.
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Old 12-29-2010, 11:17 PM   #109
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brewed today. did a parti-gyle, went pretty well. Imp ended up about 1.110, small beer was around 1.040.

only screwup was i added 2.18oz warrior (17%) at 90 instead of 60.

doughed in a bit cold, 155F, but i added some boiling water. that got me to 157F.
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Old 01-08-2011, 09:41 PM   #110
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Well, after 10 days its at 1.032. I'm sure it'll tick down a few more points in the next few weeks. It's really good right now, albeit a bit bitter. Still going to age for about 9 months before I keg.
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