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Old 11-18-2011, 11:54 AM   #1
jclaine
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Default Double Milk Chocolate (Sweet Stout) opinions

Hello I'm working on a partial mash recipe for a double chocolate stout and would be open to some opinions. The thing I'm curious about most (in this iteration) is how the crystal will taste and if I will be able to taste the range of the four. Any one have any experience with using 3+ crystal malts? I am sitting on more than a few vanilla beans, but I figured this one was complex enough already. I with brewing in a bag my efficiencies are al ready not the greatest. I max out around 12lbs any more and my efficiency down down the ****ter; I usually like to keep it around 8-10lbs. I am open to scaling some of the items down or removing them outright.

Hopville . "Mouth Overload" Sweet Stout Recipe

% Lbs OZ Ingredients
26% 4 8 Muntons Plain Extra Light DME 34 7 ~
17% 3 0 American Two-row Pale 37 1 ~
11% 2 0 American Six-row Pale 33 1 ~
9% 1 8 Briess Chocolate 350 L 34 350 ~
6% 1 0 Barley, Flaked 32 1 ~
6% 1 0 Briess Carapils 34 1 ~
6% 1 0 Milk Sugar (Lactose) 35 0 ~
6% 1 0 Flaked Oats 33 2 ~
6% 1 0 American Munich 33 10 ~
3% 0 8 Brown Malt 32 65 ~
1% 0 4 American Crystal 80L 33 80 ~
1% 0 4 American Crystal 60L 34 60 ~
1% 0 4 American Crystal 40L 34 40 ~
1% 0 4 American Crystal 120L 34 120 ~

Hops
boil 90 mins 1.0 Willamette pellet 5.5
boil 1 min 1.0 Willamette pellet 5.5

Chocolate
boil 0 min 4 ounces Cocoa Powder
secondary 14 days 6 ounces Cacao Nibs
bottling 35 days 12 ounces Godiva Vodka
bottling 35 days 2.0 liquid ozs Chocolate Extract (to taste)

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Old 11-18-2011, 03:20 PM   #2
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That is one complicated grain bill! The 1.5 lbs of chocolate malt seems like a lot to me and I think you would want to use some roasted barley, also. You may want to have some roast-y flavors to help balance the lactose and chocolate, perhaps.

For what its worth, I use around a half lb of both chocolate malt and roasted barley in my basic sweet stout recipe - its not a chocolate stout, though. If you want to look at the recipe, its here sweet-stout

Adding the chocolate at bottling sound interesting. I've never done that with chocolate, but have with herbs, in a tincture or potion with vodka. This should be an interesting experiment!

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Old 11-18-2011, 03:22 PM   #3
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Ahhh, I see the "Kitchen Sink Stout"

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