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Old 11-17-2010, 10:07 PM   #51
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Bueller.......Bueller.......

Anyone have success stories?



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Old 11-23-2010, 03:07 PM   #52
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Wondering how the coffee flavor is on the latest recipe? I am looking to do a big coffee stout in a couple of weeks and am looking to get a similar flavor profile to Dark Lord or Goose Island Bourbon County Coffee stout. Was wondering if this was anything at all like those.

Also, how coarse of a grind did you use on your beans?



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Old 11-30-2010, 12:37 AM   #53
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Hey all, I haven't gotten back to this. I haven't brewed much in the last year really so I've not repeated the original recipe or any variation, sorry for the lack of feedback. The original recipe is still in a carboy in hopes that the hot alcohol flavor will fade, it hasn't. The fact that I let the fermentation temp get up so high means I can't even really evaluate the original recipe fully.

The holdback on this is that I need to brew a smaller beer first so I can use that yeast cake, but I've been having infection issues in the brewery for the last year, one of the reasons I've not brewed much. If anyone else wants to take a stab at this, or any other recipe for Dark Lord please keep me up to date, it is still my and my wife's favorite beer.

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Old 11-30-2010, 01:51 AM   #54
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Well I haven't done a Dark Lord clone persay but I have brewed up two separate over the top RIS brews. My most recent concoction sound end up about 16.5% if it gets down to the 1.020 that I want. I used 3lbs of the darkest Indian jaggery I could find. I also used WLP001 for the bulk of primary fermentation and then added a second big starter of WLP099. Since I am not well versed in caring for such a over the top fermentation the beer has slightly stalled but I just added more yeast on wednesday last week. It seems to be SLOWLY moving down. It tastes good and is sitting on oak cubes at the moment finishing up.

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Old 02-28-2011, 01:43 AM   #55
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Hi:
Where do you get the oak and how long do you leave the bourbon infused oak pieces in?
Thanks.

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Old 02-28-2011, 01:48 AM   #56
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I bought Stavin "oak beans" which are oak cubes. I purchased medium toast hungarian oak due to it's reported impact on vanillin. Cubes can be left in for up to six months and at that point the manufacturer ( I think its them) claims the cubes are fully extracted at that point. Also no one says you have to use bourbon soaked oak. Its just that here in the US bourbon barrels are the cheapest/easiest to get second hand since they're all one use barrels. Other distilleries that make other beverages tend to reuse barrels quite a bit.

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Old 08-21-2011, 09:28 PM   #57
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Any updates on this?

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Old 09-06-2011, 02:57 AM   #58
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bump

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Old 01-19-2013, 06:21 AM   #59
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reading this thread sounds interesting for this recipe. Now the question I have is about the honey and molasses. Should you stir it in, because honey does not ferment well when sitting on the bottom. Is it not a problem for oxidation in the last part of the primary when adding these items as well as the DME?



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