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Old 10-10-2010, 12:25 PM   #11
Jud
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Sep 2009
Tucker, GA
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I might have to try using only MO and see how it comes out. It will only be a a small scale 2.5 gallon test batch. But hey it is still 24 beers. I will but it on the brew list for next month.
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Old 01-30-2013, 01:30 AM   #12
davebstock
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Jan 2013
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Its been a while since this discussion was going. I came across the Tranquair House Ale clone in brew your own magazine's 250 recipes issue. It sounds like something I want to make. It uses 15lbs pale malt and .25lbs roasted barley for the grains. Has anyone brewed this one?
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Old 01-30-2013, 01:57 AM   #13
rockfish42
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Jun 2010
Merced, CA
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It's worthwhile to look at Skotrat's clone of Traquair to compare
http://www.skotrat.com/skotrat/recip...ecipes/10.html

 
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Old 01-30-2013, 02:36 AM   #14
pm5k00
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Apr 2011
Cibolo, TX
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Hope this helps...

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Old 01-30-2013, 03:47 AM   #15
davebstock
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Jan 2013
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Quote:
Originally Posted by rockfish42 View Post
It's worthwhile to look at Skotrat's clone of Traquair to compare
http://www.skotrat.com/skotrat/recip...ecipes/10.html
The clone I have is very close to the skotrat. Higher weight of hops but at 4%. A bit lower mash temp. Same grain bill and yeast...the one you sent me seems a little more attention to detail. I'll be using that info! Thanks!

As far as the Old Stock...how could I not brew that also when my last name is Stock!? Es ist sehr gut!
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Old 02-15-2013, 12:31 AM   #16
Hambone2
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Jul 2012
littleton, co
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Use a long boil if using only M.O. and ferment high. I let mine rise to 80 for the first 5 days then let cool naturally. Great complex flavor with a little heat on the back end. I brewed it a little over a year ago and it is still getting better. Patience is the key with this beer. Do not expect to get flavors close to the real Old Stock right away. Brew it and forget about it! (at least try)

 
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Old 02-15-2013, 02:45 PM   #17
tennesseean_87
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Aug 2011
Bismarck, ND
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Quote:
I also don't get the notes, "To get the rich
carmely flavor you need to boil your first gallon of wort very hard for
30 to 45 min." I am doing full boils so does that mean I need to just boil the whole batch hard or is he referring to a partial boil?
This refers to an AG process where you take the first runnings from the mash (steep) which are high in sugar, and boil about a gallon down to a quart or so, which produces mailard reactions (and maybe even caramelization?). This gives a more complex profile.

Maybe you could do this with extract by using all pale extract from a British brand (Marris Otter) put 1/3-1/2 or so into a gallon and boil that down to a few cups and then use the rest in your full boil. You can steep a little character malt (carastan) and/or do a long boil as well. I've never done this, but it seems like it would work.
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Old 02-15-2013, 02:50 PM   #18
JonM
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This isn't a clone attempt, but I was inspired by OSA. This is 100% Maris Otter after a 3.5 boil. Early tastes have lots of toffee and caramelly flavor.

If you're looking for extract, Northern Brewer makes a 100% MO extract. Not sure how it behaves in big beers, though.
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Old 02-15-2013, 09:42 PM   #19
davebstock
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Jan 2013
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I like the simplicity of this kind of ale. Good way yo play with boil times and amount of grain used to see how it changes the beer.
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