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Old 03-25-2009, 02:48 AM   #11
ChshreCat
 
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Aug 2008
Camano Island, Washington
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Quote:
Originally Posted by jonbrout View Post
lol, I've been putting off buying beer tools for the past week or so... Perhaps someone who has it and some free time can convert it for us?

PS: I pay in sexual favors...
*runs off to get Beersmith*

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Old 03-26-2009, 12:25 AM   #12
jonbrout
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Jan 2009
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Check it outttttt. I think I finally got it about right. Tell me what you guys think =] Suggestions?

Type: All Grain
Date: 3/24/2009
Batch Size: 5.00 gal
Brewer: JonBRout
Boil Size: 6.34 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes: ~2.5 Tablespoons Vanilla extract added to Secondary.
Sparge at 180ish?

Ingredients

Amount Item Type % or IBU
8.88 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.84 %
2.88 lb Barley, Flaked (1.7 SRM) Grain 21.67 %
0.92 lb Black (Patent) Malt (500.0 SRM) Grain 6.89 %
0.61 lb Roasted Barley (300.0 SRM) Grain 4.60 %
0.52 oz Cluster [7.00 %] (60 min) Hops 13.0 IBU
0.70 oz Goldings, East Kent [4.00 %] (20 min) Hops 6.0 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.21 % Actual Alcohol by Vol: 0.65 %
Bitterness: 19.0 IBU Calories: 43 cal/pint
Est Color: 43.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13.29 lb
Sparge Water: 4.07 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

 
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Old 03-31-2009, 11:01 PM   #13
PBRmeASAP
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Jan 2009
Milwaukee
Posts: 19

started this last night, fermenting like crazy....looking forward to this since my last stout is so so...

 
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Old 04-01-2009, 12:34 AM   #14
histo320
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Nov 2008
Manteno, IL
Posts: 1,126
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It is crazy to see you people trying my recipe. I hope you all enjoy!!
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Old 04-01-2009, 02:19 PM   #15
Kingum
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Mar 2009
NJ
Posts: 10

I want to try the extract recipe originally posted but I have a couple questions.

1. How much water did you use when you steeped the grains?
2. How big was your boil for this before adding the extracts?

Thanks, hope it comes out as good as everyone else is saying.
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Old 04-07-2009, 12:38 PM   #16
jgull8502
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Oct 2008
Posts: 40

I am also planning on trying this recipe and am curious about the boil size. I was thinking of going with my usual 2.5 gallons for steeping and boiling.

Also, I don't do a secondary fermenter, I typically just leave it in the primary for 3 weeks. Any harm in throwing the vanilla in for the last week in my primary?

 
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Old 04-07-2009, 05:05 PM   #17
histo320
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Nov 2008
Manteno, IL
Posts: 1,126
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I did this recipe before I upgraded my kettle. I used a 3 gal kettle with 2 gal of water. In a 5 gal kettle I suggest using 4 gal of water. Do what has worked for you before.


Vanilla in the primary? I'm not completely sure about that one, I think it would be fine but you will have to look elsewhere on HbT for that answer. I believe that using a secondary is very helpful.
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Old 04-09-2009, 12:29 AM   #18
wyobow
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Dec 2008
Morrill, Nebraska
Posts: 34

As I sit here looking over new racipes I just have to say that this stout is by far the best beer I'v brewed to date! Thanks for the recipe,now back to my MBVS.

 
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Old 04-12-2009, 03:27 PM   #19
PBRmeASAP
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Jan 2009
Milwaukee
Posts: 19

10 days to bottleing, smells great, can't wait

 
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Old 04-12-2009, 07:54 PM   #20
mosquitocontrol
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Sep 2008
Denver, CO
Posts: 1,082
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Any reason why there is the split with LME and DME? Should dark DME and LME be exactly the same with the weight correction?

Basically can I just use all LME?

 
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