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Old 02-29-2008, 06:24 PM   #21
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I have done this exact kit and have just started drinking. It is a great beer. A good taste of chocolate but doesn't over power. Great beer! My only advice is let it sit in the bottles for a couple months.

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Old 02-29-2008, 08:27 PM   #22
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Originally Posted by MrShinyCadillacness
Im looking for an extract clone of Youngs Double Chocolate Stout, or if anyone has anything very close, Id really appreciate it

That would be our double chocolate stout. Here is a link:

http://www.austinhomebrew.com/produc...roducts_id=310
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Old 02-29-2008, 10:37 PM   #23
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Great information. I will look into those kits when I get around to making a chocolate stout.

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Old 02-29-2008, 11:51 PM   #24
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MMMM youngs....drooooolllll. I just bought a case last week, cant wait to get home now

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Old 07-30-2008, 06:02 PM   #25
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Nice thread here - I wish I could do a SEARCH easier but had to google to find this thread.

I just ordered AHS Double Chocolate Stout today so I can age it for the winter months!

I had the same ?? above my head when I saw the 2-row for steeping.

I'm mini-mashing though!

Can't wait - thanks.

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Old 07-30-2008, 07:28 PM   #26
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Quote:
Originally Posted by Austinhomebrew View Post
We added 2-row to all of our kits. 2-row has enzymes that (in theory) help "convert" more sugars and flavor out of the specialty grains. It is a good idea to add a little to every recipe. If you read about 2-row and mashing. it has nothing to do with getting the sugars out of the 1/2 pound of 2 row added. We add it for the enzymes and not the sugar. If you were trying to convert the sugars of the 2-row then you would need to steep it longer. If you follow the instructions you will be ok.

Forrest
Don't mean to be rude but I don't buy this. I mean, if you really wanted to extract all the flavor from the specialty grains then why do you only steep for 15 minutes? Wouldn't it make sense to steep for a longer period - say 30 minutes?

When I saw the 1/2 lb of 2-row I assumed that there would be some flaked barley in the specialty grains for mouthfeel. That would require some partial-mashing.
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Old 07-30-2008, 07:32 PM   #27
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Perhaps steeping longer brings out more tannins! ??

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Old 07-30-2008, 07:39 PM   #28
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Quote:
Originally Posted by Grinder12000 View Post
Perhaps steeping longer brings out more tannins! ??
Not 30 minutes. Perhaps 30 mins at 170oF+
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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

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Old 07-30-2008, 07:40 PM   #29
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Anyhoo... does anyhone have a version of the Rogue Chocolate Stout? Had that a few weeks ago and want a clone right now...

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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

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Old 08-29-2008, 02:52 PM   #30
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Okay so, I tried the Young's Double Chocolate Stout last night in the can with the Nitro widget and I must say I was thoroughly impressed. However, I was reading the BYO clone recipe and I have gotta say I am having a hard time believing there is no Roasted Barley in there. Thoughts?

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