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Old 08-15-2013, 02:12 PM   #101
stevefarns
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Jan 2008
Lake Oswego, OR
Posts: 86
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How well does this age? I am looking to bottle condition a beer and brew yearly for annual vertical tastings. This be a good fit for 5+ years in the bottle?


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Old 11-28-2013, 05:08 PM   #102
dave8274
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Sep 2006
Posts: 227
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Brewed this back on the 9th, checked gravity today to see about bottling. I started at 1.096, but right now my SG is 1.021. Is my fermentation likely stuck? Thinking about moving it upstairs where it's a little warmer, giving it a gentle stir and giving it another week or 2.

If my math is correct though, I got 78% attenuation, which seems about right, but I'm way higher than the recipe in the OP and Beersmith predict.



 
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Old 03-23-2014, 07:35 AM   #103
apwill44
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May 2010
Wailuku, Hawaii
Posts: 5


And the thread lives on.....
First of all, thank you for the great recipe and all the usefull info thats followed. Im following the original recipe except, im subbing 2lbs of the Maris Otter with 2-row that will be home smoked with Macadamia Nut Shells and a little Kiawe wood. I will back off the Special B or completly remove it, what do you think? And of course I will use Mac Nut Honey. Any other suggestions with regards to the smoked malt would be appreciated.

Aloha.

 
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Old 09-09-2014, 10:30 AM   #104
EineProsit
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Nov 2011
Taylorsville, NC, NC
Posts: 245
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Just had to wake this old thread.
Brewed to 1.086 og a few weeks back.
After 2 weeks in the primary FG was 1.012 .
That's 9.9 abv. Already taste amazing.
Taking this one to the Charlotte Oktoberfest.
See you there. Prost.
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Old 10-12-2014, 11:15 AM   #105
EineProsit
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Nov 2011
Taylorsville, NC, NC
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My first high ABV beer. Brewed this around the first of August. Primary for 2 weeks then secondary for 3 weeks. Being my first kegging experience and a Porter I was a bit worried about over carbing. All went well. Ended up taking it to the Charlotte Oktoberfest.
Everyone gave it wonderful reviews.
Will definitely brew again, very soon. Thanks for sharing.

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Old 11-25-2014, 01:56 AM   #106
C2H5OHBrewer
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Nov 2012
Seattle, Washington
Posts: 6

I just brewed a version of this -- came in a bit low on the gravity with 1.068 with the following recipe. My thought was to go a bit lower on the mash temp due to the all of the unfermentables in the honey, and the fact that I'm using Wyeast 1968 London ESB which is slightly less attenuative than 007.
10# maris otter
1# munich
1# crystal 80
0.5# special B
0.25# black patent
0.25# chocolate
1# flaked wheat
1.5 oz Northern Brewer
1.5 oz Willamette
mash @151 at 1.5 qt/#, boil 90 mins

I used 2nd gen 1968 freshly bottom-cropped from a batch of actual ESB and 8 hours later bubbling like mad. Can't wait to try it a few months from now. If anyone has any ideas about my low conversion at 1.068, I'd love your thoughts!

 
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Old 11-24-2015, 07:42 PM   #107
Saccharomyces
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Jun 2008
Pflugerville, Texas
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Brewing the following 10 gal batch on Black Friday (I always make something dark on Black Friday.... get it??):

Inebriation Ale 2015 - 10 gal - OG 1.094
============
20# Maris Otter
8# Munich
2# Chocolate
2# Flaked Barley
1# Special Roast
1# C60
1# Special B
4oz Black Patent
4oz Smoked Malt
4# clover honey
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Old 12-03-2015, 04:54 AM   #108
HappyFermentations
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Sep 2015
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Has anyone tried aging this in a whiskey barrel? I've got one coming my way and I'm considering brewing this up and tossing it in. I think the honey/oak/whiskey might be a really nice combination.

 
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Old 12-22-2015, 06:38 AM   #109
HappyFermentations
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Sep 2015
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Just stole a sample out of my barrel... WOW!!! 10 days in primary and less than a week in the barrel, but I felt like having an entire glass. This is going to be dangerous.

Did you ever try making a less potent version? I really like this, but would also like something I can drink 3-4 of in a night without waking up in a bathtub or something!

 
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Old 02-16-2016, 06:42 PM   #110
Saccharomyces
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I pulled 5 gal of the second runnings off of this year's, boiled with a third ounce of magnum and an ounce of willamette hops at flameout, came out great, it's about 5% ABV. If you try scaling down the recipe I would keep the percentage of specialty malts higher so the honey doesn't dominate the flavor/body too much.


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