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Old 05-09-2012, 04:28 PM   #91
ao125
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This is what I'm looking at:
http://hopville.com/recipe/1255790/russian-imperial-stout-recipes/jbs-clone

Will probably do this in about a month, when I can take another Friday off of work.

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
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Old 07-16-2012, 02:16 AM   #92
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Curious if anyone using the "bigger" recipe (the one with 15lbs of 2-row) has tried to get another beer out of the grains using a parti-gyle process? Was hoping to do this beer next weekend and was thinking about trying to squeeze something else out of the grains but I'm not really sure it would be worth it.

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Old 08-10-2012, 01:31 AM   #93
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I brewed this up a few months ago and aged it in my 5 gallon whiskey barrel. HOLY CRAP this is an amazing beer. I adjusted the recipe some to get it up to 11%, I ended up having to add some DME and I also added about a pound of cane sugar to dry it out a bit, but I hit right at 11%.

Quick question... If one were to enter this into a competition, which category would you enter it in... Imperial Stout? or Wood Aged?

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Old 08-11-2012, 05:08 PM   #94
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I think it would best fit as a specialty beer (23) as a KBS clone or bourbon-barrel oatmeal stout with chocolate and coffee.

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Old 09-16-2012, 06:02 PM   #95
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I'm getting ready to brew this in the next week or so (slightly bigger version to account for my lower efficiency) and I just wanted to ask what you guys used for the Belgian bittersweet chocolate and where you got it. Thanks!

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Recently bottled: English Barleywine
Fermenting: English Brown Ale (primary), Wild Ale (primary), KBS clone (secondary), 07 Vertical Epic Clone (secondary)
Next Up: either a Porter or an Oatmeal Stout

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Old 09-17-2012, 11:01 PM   #96
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I bought mine at Whole Foods.... I couldn't find anything that was listed as being from Belgium, but I did find some bitter sweet chocolate that was listed as being made with a process and on equipment that is the same as traditional European choclotiers.

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Originally Posted by axeman9182 View Post
I'm getting ready to brew this in the next week or so (slightly bigger version to account for my lower efficiency) and I just wanted to ask what you guys used for the Belgian bittersweet chocolate and where you got it. Thanks!
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Old 09-18-2012, 12:23 AM   #97
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we used Ghirardelli 60% cacao bittersweet baking chips which were on sale.
For cacao nibs we used http://www.amazon.com/gp/product/B001ELL9GI/ref=oh_details_o02_s00_i00

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Old 09-20-2012, 01:44 PM   #98
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Did you all really throw the chocolate additions in at 15min? I thought I read somewhere that chocolate additions should be added at flameout, or secondary.

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Old 09-21-2012, 11:56 AM   #99
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I'm sure we followed it as posted in the original thread. this was 2 years ago

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Old 09-22-2012, 11:48 AM   #100
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I went back and checked - I used chocolate chips at flameout - I doubt I bothered searching for Belgian chocolate. I just drank the last of this recipe last night. After cellaring for a year, the chocolate and coffee mellowed nicely.

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