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Old 03-25-2013, 12:32 AM   #91
nghtmre4u
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It may have been 4 oz I have to check my notes when I get home but it was a nice touch. I will be following this thread to see your results. This is one of my favorite beers I have had friends offer to buy some off me lol I have a keg in my temp controlled fridge along with a lager at lagering temps can't wait to tap it. I have made this three times already :-)

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Old 03-25-2013, 12:41 AM   #92
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Wow.. 3 times eh?

It's a nice easy porter to make I think. Everyone loves a roasty chocolate porter. Easy drinker any time of the day!

I'm about done with the boil.. Adding my Chocolate at 10min, and adding the peanut butter powder at flame out.

Can't decide how I want to approach any later additions.. More PB powder, or maybe try crushing up some PB cups and putting them into the primary for a while. I don't bother secondary, and will send it straight to the keg.

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Old 03-25-2013, 01:24 AM   #93
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Yeah three times lol first one didn't last long second one didn't either I did bottle a few from both batches to age a little to see difference third batch is aging now waiting for the keg to kick to take its spot back

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Old 04-09-2013, 12:32 AM   #94
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Hey guys, I dont have WY 1968, but do have english ale yeasts 1469PC Yorkshire and 1099 Whitbread. Any suggestions on which one would be best suited?

Cheers

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Old 04-09-2013, 01:51 PM   #95
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Whitbread might be pretty good. I've never used Yorkshire myself.

You want something to bring out the malts.

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Old 05-08-2013, 08:14 PM   #96
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I added a 1/2# of PB2 to my last batch of this, and changed the recipe a bit to add more Chocolate malt and subbed the Black Patent out for debittered Black malt.

Man...

Taste like a roasty PB cup.....

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Old 05-09-2013, 01:04 AM   #97
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Quote:
Originally Posted by FATC1TY
I added a 1/2# of PB2 to my last batch of this, and changed the recipe a bit to add more Chocolate malt and subbed the Black Patent out for debittered Black malt.

Man...

Taste like a roasty PB cup.....
Sounds very interesting man I need to try that lol
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Old 05-09-2013, 10:44 PM   #98
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Quote:
Originally Posted by nghtmre4u View Post
Sounds very interesting man I need to try that lol
It's excellent. I like it alot. The vanilla version is very good, but I enjoyed this one. The black malt adds a nice roasty note that isn't acrid like the BP malt can be in some cases. The addition of more pale chocolate makes it very "milk chocolate" like.

It could use more PB in it, I started light with 1/2 at flame out and dumped all the trub into the fermenter so it would sit on the PB for 2.5 weeks.

Nice change up for sure.
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Old 05-16-2013, 01:06 AM   #99
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hey, when did you add the cocoa to the boil? original recipe has no minute value. cheers

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Old 05-17-2013, 01:56 AM   #100
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Quote:
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hey, when did you add the cocoa to the boil? original recipe has no minute value. cheers

I usually add it around 10 minutes. I'll update it, thanks!
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