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HisDudeness

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Reply with quote  #1 
The base recipe was adapted from a founders porter clone, the empire yeast gave up a bit early so I did end up pitching some other yeast to drop the last few points (think it was cml pale) but it still ended a bit higher than target. It was mashed at 68c, I used straight Bedford tap water (hard water) with a bit of extra calcium chloride. This quantity of smoked malt gives a distinct smoked flavour without being too in your face IMO.
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Pinto

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Reply with quote  #2 
Great yeast, that Empire - possibly the most flavoursome non-belgian dried yeast I've ever used.  Should have gone with the full pack tho - I've found healthy pitches yield 75%+ attentuation.
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HisDudeness

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Quote:
Originally Posted by Pinto
Great yeast, that Empire - possibly the most flavoursome non-belgian dried yeast I've ever used.  Should have gone with the full pack tho - I've found healthy pitches yield 75%+ attentuation.


its definitely added a real depth of flavour to this beer I agree the esters are quite intense and seemed to develop as it matured. I'd be sure to pitch a bit more if I used it again
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GHW

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Reply with quote  #4 
That’s a complex old grain bill and I’m imagining it to be treacly and complex
Well done on designing it dude!
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Womble

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Reply with quote  #5 
Well done ... and using the Empire Ale yeast too ... I'll have to give it another go to see what it does.
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AdrianDBW

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Reply with quote  #6 
I ordered some M15 yesterday, so glad to hear good things.

That is a long grain bill, I've not done anything as complex as that yet. Looks good though.

My one and only foray into smoked beers left me with something that tastes like burning tyres so I've not gone there again... Yet.
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Clibit

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Reply with quote  #7 
I've never used M15 or smoked malt. Maybe give this a try next winter. 

A good thing about the comp is that we get winning recipes to try out. 
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Hops_and_Dreams

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Reply with quote  #8 
Thanks Dude, I will have a go at this at some point. Didn't taste like a beer that had finished high either.
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Clibit

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Reply with quote  #9 
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Originally Posted by Hops_and_Dreams
Thanks Dude, I will have a go at this at some point. Didn't taste like a beer that had finished high either.


The pale yeast would probably have taken it down a fair bit. Do we know the FG?
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HisDudeness

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Reply with quote  #10 
Final figures on the bottom right of the recipe it was 1.020 in the end but may have dropped a couple of points in bottle as well as it did end up with more carbonation than expected
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Hops_and_Dreams

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Reply with quote  #11 
I did attempt a smoked porter a year or so ago. It got stuck, in the high 1020s, so I added some amylase. It then went the other way and went well below 1010 and continued in the bottle.

The result was very fizzy, thin, black, smokey beer. It went down the sink!
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