BeerTools Discussion Forum

I don't really have a partial mash for a Porter. If I was to go looking for one I would pull Dave Miller's, Charlie Papazian's Books or the Brewmaster's Bible and grab something from there and add the choclate and raspberry to it. If you want I can thumb through those books if you don't have them. B...

It was a partial mash recipe in BYO this month. Pg. 28 of December 2002: OG 1.072 FG 1.020 8# Alexander's Dark Malt Extract Syrup .5# Crystal Malt .5# Chocolate malt .5# Roasted Barley 1# Ghiradelli Select Brown chocolate powder 15 AAU Northern .5 espresso beans finely gound and brewed to 1 gallon W...

I pulled it up just to make sure, and here it is...

8 pounds American 2-row
1 pound American Munich
1 pound American Caramel 40

The name my husband gave the Porter is Fat Man's Chocolate Raspberry Porter. I have it listed now in the database, along with all my (maybe too many) brew notes. I hope you enjoy it.

I haven't heard of lacrosse boxes but I am sure it's the difference between Canada and US. It's not a party pig. It's copper tubing that goes from the keg, coils through a cooler (that is filled with ice), and comes out the tap on the other side. I know that B3 sells them ready to go, but I made mine.

I'll try to get that posted tonight or tomarrow morning...

Cask conditioning...I have thought about doing that at home. Man I would love to do that. I had some Mead from my father-in-law (the only good thing about the guy, but man is it good), that was cask conditioned. IT ROCKED!! I would love to throw my beer in there. But I don't know if I could wait lon...

Ghiradelli makes a power form of chocolate called, Gh. Select Brown Chocolate Power ( I also saw it in a recipe in BYO for their Dec issue). This is what I use for my Raspberry Chocolate Porter. It doesn't leave a residue and I have yet to have a problem with the body of this beer. I keg so I know t...

I am a bit new to this community, but I was hoping I could get your opinion on the American Brewer Guild. I was seriously thinking of going professional, and most of the roads lead back to the ABG. So I was hoping that you could give me your opinion (if you have one) about the ABG or other forms of ...

Thanks for saving me the fopaux of ruining that batch. Granted a batch is never ruined, it just is good experience to the learning process (...sometimes last forever in the keg). In answer to the questions I was using 1056 American Wyeast (in the gold tube), and my OG was 1056 with a TG of 1020. So ...

I would really enjoy a section that focused on how to put it all together...converted kegs, appropriate plumbing for all-grain systems, fermenting in fridges, kegs in freezers, storing grain, maybe even how to grow and store hops, and yeast culturing. Just an idea,
Kate

So here I am trying to finalize my all-grain Porter and the only thing that seemed to be missing was a bit more body. A friend suggested that I use 1lb Malto Dextrine in my keg (to smooth it out, add body, and up the alc content). So when I got all my grain last time I bought the 1 lb of Dextrine, a...