Dude - Brewed up some LPR on Monday...

[BrewStef]

Hey Dude,

Thanks for the LPRrecipe. I finally got around to brewing it on Monday. What a pain in the arse that caramel is...I actually used some water and it seemed to help, but it smelled more like a sweet wort than caramel. I used 1 cup water, 1lb DME and 1lb cane sugar. It cooled hard as a rock though, and was "fun" getting it melted to put in the boil.

Question for you: When did you rack it to secondary? I did not use Irish Moss, but got a wicked hot break - even so, my whirlpool did not produce any trub cone to speak of so most of it got transferred into the primary. I figure I need to rack it as soon as possible. When would you suggest?

When I tasted it when taking a hydrometer reading the coffee taste/smell was way overpowering...did that happen to you? I am sure it mellows out over time.

Anyway, thanks again for the recipe, I hope SWMBO likes it.

Cheers!

BrewStef

 

[Dude]

That was so long ago (and so many brain cells ago) that I hardly remember it.

1. Rack to secondary at the usual time. I go 7-14 days in primary (usually 10 days).

2. No Irish moss? Pfff...its a stout. No biggie. You let it sit in secondary long enough, everything will drop out anyway. Irish moss is over-rated.

3. The coffee flavor in mine could have been stronger, actually. I'm sure it will mellow some as the flavors meld together with time.

Glad it worked out for ya.

 

[BrewStef]

Thanks Dude,

I have never used Irish Moss, I am not brewing for looks anyway. How long did it take for your batch to fully ferment in secondary?

BrewStef

 

[RichBrewer]

Dude,
How much conditioning is required before it starts removing panties? No dancing banana inserted here.

 

[Dude]

Dude,
How much conditioning is required before it starts removing panties? No dancing banana inserted here.

I was never a huge fan of the beer. I'll bet I drank less than one bottle total. XtrmXJ drank the whole batch pretty much.

Speaking of, I got all of my non-twist off Anchor bottles back from him this weekend. YES! I love those bottles. I now have 18 total, looking for more!

 

[Ivan Lendl]

I was never a huge fan of the beer. I'll bet I drank less than one bottle total. XtrmXJ drank the whole batch pretty much.

Speaking of, I got all of my non-twist off Anchor bottles back from him this weekend. YES! I love those bottles. I now have 18 total, looking for more!

oops! OFF TOPIC:
good score! Ive got about a case left...they were starting to p**s me off whilst bottling the other day (my emily capper wouldnt cap 'em) but today i got my bench capper in the mail so i can cap any bottle(now, where did i place all those big heiny bottles?) im still pissed Anchor switched to twisters! Those bastages!

 

[BrewStef]

Hey Dude,

Racked the LPR to secondary today after 11 days in primary. It is done done...down to 1.019 from 1.058, 5.1% alc.

It tastes of MAJOR coffee - especially the aftertaste, but very little toffee...and not nearly as sweet as I thought it would be, perhaps once it ages it a bit the flavors will mellow and balance out.

As a big fan of stouts, I really like this one.

I lost about a GALLON of beer as I did not want to rack the trub to secondary.

I have attached a photo of the LPR after 3 days in primary.

Thanks for the recipe.

Cheers!

BrewStef

 

[Walker]

Dude, your LPR has great potential.

A tad more buttery/toffee flavor and sweetness (bring out the candy-properties a little more) and you are Solid Gold. I would, however, call it a toffee coffee milk PORTER.

-walker

 

[BrewStef]

Walker,

I am barely familiar with the style guides, so please forgive such a noob question, but what makes this more of a porter than a stout? I thought porters have more smoky characteristics.

Thanks.

BrewStef

 

[Dude]

The thing that made the one that Walker tried more of a porter, was its body. The recipe is supposed to be a milk stout, but that was one of my first AG batches and I was having trouble nailing down mouthfeel. I've since fixed that, so if I brewed that again, it would probably be more of a thicker stout.

I have no problems calling it a porter though. It might be more along the lines of a cream porter like MacTarnahan's anyway.

Brewstef, looks like you did a great job. I'll bet that coffee will mellow a bit.