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  1. Dr. Francois

    Porter from 50% Brown Malt?

    That malt doesn't have enzymes, so you can't use it as 100% in all grain brewing.
  2. Dr. Francois

    Carafoam is Fermentable

    I did an experiment to determine if Carafoam really just adds non-fermentable body-building dextrines or if it fully fermentable. Recipe: 6 lbs (60%) Rahr 2 Row 4 lbs (40%) Weyermann Carafoam Mashed-in to rest at 153 for 45 minutes. Mash-out at 170. 60 minute boil. Four hop additions at...
  3. Dr. Francois

    D(rye) Irish Stout

    Well, how'd brew day go?
  4. Dr. Francois

    D(rye) Irish Stout

    Why not sub flaked rye for the flaked barley? Sent from my SGH-T889 using Home Brew mobile app
  5. Dr. Francois

    Critique my brown ale recipe

    Grain looks good! I don't see much purpose in the 30 minute hop addition. I would move Liberty to 15min and Willamette to 5 or 10min (for aroma).
  6. Dr. Francois

    Karo syrup?

    To me, Snowdrift Vanilla Porter from Leininkugel's tastes like it is finished with Karo. I don't mean that in a good way.
  7. Dr. Francois

    Porter recipe opinions

    2 lbs 350+ lov roasted grains in a small batch is a LOT, and I'm a roast fanatic.
  8. Dr. Francois

    Table sugar versus Inverted

    Disagree. Here's a picture of me making a batch of inverted sugar: :p
  9. Dr. Francois

    Has anyone tried Williams Oatmeal stout extract

    Yes. OG 1.050, FG of 1.030. After waiting a 6 weeks and trying every trick in the book, it got dumped. I hope you have better luck than I did!
  10. Dr. Francois

    Coconut chocolate cane sugar porter

    Waaaay too much crystal malt. For 3 gallons, I wouldnt do more than 3/4 pound each of crystal and chocolate. Consider adding oats to the mash. Oats make a great, rich porter.
  11. Dr. Francois

    Big Red Coq clone

    Have you contacted the brewers at Vivant yet? They might be able to help.
  12. Dr. Francois

    Carafoam/Melanoiden Malt Replacement

    Carapils might be called Dextrin Malt at your LHBS. It is a grain, though...Maltodextrin is a powder and gets used in different applicarions. As far as subs for go, Belgian Caramel Pils or Crystal 10L would do the trick. You could also add 1/4 lb of maltodextrin for every pound of carapils...
  13. Dr. Francois

    What's in a name? Color of Black Malt vs Chocolate Malt

    Thank you for assembling these data. I get very frustrated by the wide variance in colors between similarly-labeled products. The one that gets me the worst is Briess "Roasted Barley" that is nothing like the roasted barley one would use in a stout. I think Briess should re-name it "Stout...
  14. Dr. Francois

    Belgian Tripel aged over Cabernet Franc soaked wood cubes

    I, too, love Cab Franc. I say do it.
  15. Dr. Francois

    Citra ipa

    It is a VERY hoppy beer. You might just scale all of the additions to the amount you do have. i.e. cut all whole ounces down to .75 and so forth. I think it will still be great.
  16. Dr. Francois

    Citra ipa

    You might look at the Zombie Dust recipe on the forum for inspiration. ZD is 100% Citra with a simple, but tasty, mash bill.
  17. Dr. Francois

    pale/wheat extract safeale 05

    Yes, wheat and US-05 can make a great beer. If you can get Amarillo hops, you can do a Gumballhead clone (WIPA). I like Perle and wheat.
  18. Dr. Francois

    Does any British brewery actually use Maris Otter malt?

    Otter Brewery in Devon lists MO as the base malt for all of its ales. I saw this factoid on the Otter website earlier today. Sorry for no link...I'm on my smartphone.
  19. Dr. Francois

    Vanilla beer (non porter/stout)

    Why not buy a few singles from a good beer store and add a few drops of vanilla to each for tasting? Off-hand, I would say have a look at pumpkin ale recipes. Take out spices and pumpkin, and there ya go! Generally, they're simple: base malt, crystal 60, and a toasted malt. Hops are minimal.
  20. Dr. Francois

    Northern Brewer & Willamette

    Yes, though I think Willamette is the winner as the aroma addition. Wifey described Christmas Tree Ale (above) as tasting like "a cherry pine tree, but in a good way!"