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Old 07-09-2010, 03:05 PM   #21
CoolHandLuke
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Feb 2010
Suhpace Otay
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It seems an ideal time to cease lurking this thread now as I am going to brew my 4th ten gallon batch of the normal-hop version:

I go from primary fermenter to the serving keg ~3weeks of room temperature (75F) fermentation. I don't secondary this beer. The first batch I fermented at 65F in a controlled environment. However, the chocolate seems much more pronounced when fermenting at room temperature.

The biscuit and chocolate flavors are an excellent combination young. We begin drinking the batches force-carbonated at 3-4 weeks. At 5-6 weeks the young flavors meld and the hint of chocolate is left on the finish.

Flavor seems ideal ~46-50F. If you over-carbonate or chill below 46, you lose the chocolate finish.

Definitely quaffable!

 
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Old 09-12-2010, 03:28 PM   #22
Eigenbrau
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Nov 2009
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I've done several batches of the extract version of this (and made some of my own modifications to the grain bill), but now I'm going to step forward in life and attempt the all-grain version of this. This is a fantastic recipe and I can't give praise to the taste of this beer enough!

My question is, for the grain bill on this, will Rahr 2-row American work? I'm still new to grain and haven't got the grasp of exactly what "Pale" means by definition. I've found several 2-row American malts, several pale malts, and there doesn't appear to be much difference. What grain is everyone utilizing?
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Old 09-12-2010, 07:08 PM   #23

I use both pale and two row. Not much difference. I cant tell you if they are distinctly different. I used them interchangeably.
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Old 09-12-2010, 07:13 PM   #24
Eigenbrau
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Thanks for the quick reply. I think I'll pick up a 50 lbs. bag of the 2-row. The only notable difference I saw was in the color. This will be my very first all-grain recipe, so still lots of questions. Kudos on the amazing recipe though, absolutely wonderful beer loved by all.
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Old 09-27-2010, 09:43 PM   #25
outhousebrew
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Jan 2010
Virginia Beach, Virginia
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Brewed this last night, Mashed at 154 for 60mins...ill let you guys know how it turned out. gravity readings and everything were nice, fermenting great, looks to be good so far

Cheers for the recipe

 
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Old 01-04-2011, 02:12 AM   #26
Plastic_Paddy
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Brewed this last night and looks good so far. Mashed at 155 (actually ended up closer to 157 thanks to a temp sensor calibration screwup) for 50 minutes. Will post a review of how it turns out. Have a friend right from Ireland who luvs smithwicks. We will see how she likes it.

 
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Old 01-04-2011, 05:30 PM   #27

Quote:
Originally Posted by Plastic_Paddy View Post
Brewed this last night and looks good so far. Mashed at 155 (actually ended up closer to 157 thanks to a temp sensor calibration screwup) for 50 minutes. Will post a review of how it turns out. Have a friend right from Ireland who luvs smithwicks. We will see how she likes it.
It might be hoppier than she would expect. I made this rather hoppy
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Old 01-05-2011, 03:33 AM   #28
Plastic_Paddy
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Shes not shy, I am sure she will let me know if she doesnt care for it. She never hesitates to correct anyone who calls it "Smith-wicks" instead of the Irish proper "Smyth-ics" or "Smidicks". She almost made a waiter cry in an Irish Pub in Naples, Fla over that one.

 
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Old 01-25-2011, 04:03 PM   #29
sillyburt
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Oct 2009
Oakland County, MI
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what about replacing the Goldings with another 1 oz of williamette for the 21.1? seeing as how I have plenty of williamette hanging around.

I'm also considering using s-04 since I love how it compacts down....

 
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Old 02-02-2011, 05:00 AM   #30
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How 'red' does this turn out? Would swapping out the chocolate malt for some roasted barley help or maybe just add 1-2% of it to the grain bill?

 
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