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Old 09-08-2010, 03:26 AM   #121
beesy
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going to do up a take of this in the am

12lb 2 row
1lb chocolate malt
12 oz carafa I
8 oz crystal 20
2 oz lb black patent
1lb light brown sugar

6oz cocoa powder
1.5oz cascade @ 8.5aa @60 mins
48oz stir-plated(new word??), dual incremented 1056
mash at 1.33 qt/lb @ 153 for 65 minutes

@75% eff = og est of 1.081
color 40.9smr
ibu 30.9

just saw this come back to life and realized i never posted results. i never added coffeee/espresso and kept it an imperial chocolate stout. it scored a composite 38 at a comp way back in early spring. i called it a triple chocolate imperial stout. the carafa I i used was the "special" debittered version, close enough to call chocolate in my book, so that's the 3rd chocolate notation came from. i fermented this around 65-66 and for a big 9+% abv, there was no alcohol noticeable, even after 8 weeks.


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Old 09-08-2010, 03:33 AM   #122
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Quote:
Originally Posted by beesy View Post
just saw this come back to life and realized i never posted results. i never added coffeee/espresso and kept it an imperial chocolate stout. it scored a composite 38 at a comp way back in early spring. i called it a triple chocolate imperial stout. the carafa I i used was the "special" debittered version, close enough to call chocolate in my book, so that's the 3rd chocolate notation came from. i fermented this around 65-66 and for a big 9+% abv, there was no alcohol noticeable, even after 8 weeks.
Thank you for posting your results

Cant wait to make again this year


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Old 09-08-2010, 12:30 PM   #123
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So did anyone ever come up with an extract or PM version of this recipe?

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Old 09-23-2010, 01:16 AM   #124
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Alright. So I brewed this a few weeks ago. I realized shortly after we added it to the primary fermenter that I screwed up. Instead of adding 8 oz (1 cup) of chocolate, I added 8 oz (1 / 2 lbs, or about 3.5 cups) of chocolate (Ghirardelli powdered lite cocoa)...

Man was the wort RIDICULOUSLY chocolaty...

So, we decided to just let it ferment and see what happens. So, last night, we racked it into the secondary carboy (we're going to bulk age it for several months). We tasted the hydrometer sample (1.021, so pretty close to final expected of 1.016 - 1.018)... It's chocolaty, but in a very good way. There's great coffee notes (and we didn't even add the espresso), and great body. So we decided to not add the espresso, and make it a double (or triple) chocolate stout instead. I think it may be a winner. There's still a LOT of chocolate flavor in there, so we'll see how that develops over time. But at least it's not like drinking chocolate syrup...

On a side note, most of the chocolate settled out during the primary. There was about 4 inches of chocolate on top of the trub. So we'll see how it turns out in the end...

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Old 11-09-2010, 04:46 PM   #125
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Originally Posted by TUCK View Post
Chocolate Esperesso Stout (All Grain)
13-F Russian Imperial Stout



Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|

Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10°L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar
8 oz Dark Cocoa Powder - added during boil, boiled 60 min
1 lbs Molasses
.5 oz Chinook (13.00%) - added last 15 minutes, boiled
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.

8 Gl water needed for mash

Hershey Dark Cocoa used
Coffee (Starbucks Espresso)


Results generated by BeerTools Pro 1.0.28
on the original recipe, are the instructions in bold above reversed? seems from reading the posts that the cocoa goes in at 15 minutes left, whereas the first hop addition would be at 60 minutes. Just FYI....
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Old 11-09-2010, 04:58 PM   #126
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i also see from the original recipe you say you added 4 cups espresso beans dry the secondary. from the posts, it appears you really made 4 liquid cups of espresso, cooled the liquid, and then added the liquid espresso cold to the secondary. is this correct? thanks, just want to do some cleanup on the recipe before I (or anyone new to this thread) brews this one up!

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Old 11-09-2010, 05:20 PM   #127
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As far as the espresso.....yes 4 cups and then cooled and added.

I am sure the addition times you are referring to is correct as well.... I am going to check. Ny hard copy tonight when I get home this eavning....thanks for catching that. Epic failure on my part if so

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Old 11-09-2010, 07:24 PM   #128
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any saavy brewer would have caught it, but its the not so saavy i'm concerned about thanks for the quick response!

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Old 11-09-2010, 08:31 PM   #129
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Quote:
Originally Posted by Powers View Post
any saavy brewer would have caught it, but its the not so saavy i'm concerned about thanks for the quick response!
I agree.




Quote:
Originally Posted by Powers View Post
on the original recipe, are the instructions in bold above reversed? seems from reading the posts that the cocoa goes in at 15 minutes left, whereas the first hop addition would be at 60 minutes. Just FYI....
Ok, yes the hop additions are incorrect in the first post (all-grain), yet they are in fact correct in the extract version that was also posted on page one.

.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 15 min
0.50 oz Saaz (5.00%) - added during boil, boiled 5 min

But ya know I wonder if anyone has done the all grain as it is now, because I have heard a lot of good feedback and wonder if this may have been a good mistake....... hmmmmmm I think I have to try it and see


Once again, thanks for the correction man, I am banging my head against the wall about the typo
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Old 11-14-2010, 03:05 AM   #130
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i brewed thisabout 2 months ago it was great. i am going to brew again in a couple of days. i added the sugar cocoa and sugar at 60 mins. this beer was great. i am going to add some bourbon soaked oak chips to the secondary this time and see how it comes out



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