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Old 06-17-2013, 06:19 PM   #111
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Originally Posted by meshbackhats
Brewed this yesterday-
Followed the recipe for the most part.

Accidently added 2 pounds of flaked oats , was not paying attention my brew shop sells it in one pound bags and added both.

also added a jar of pb2 during the last 5 minutes of boil instead of the Dutch cocoa powder.

I got about 6 gallons in the carboy @ 1.064

I'll report back with updates

Thanks for the recipe
No worries on the oats. I've done 2 pounds as well and it just makes it even slicker and smooth.

The pb2 was nice. I have that on tap now. I did it with chocolate too so its like a Reese's.
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Old 06-17-2013, 07:16 PM   #112
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No worries on the oats. I've done 2 pounds as well and it just makes it even slicker and smooth.

The pb2 was nice. I have that on tap now. I did it with chocolate too so its like a Reese's.
I actually added the Pb2 with premium chocolate- I'll see how that does... I was hopin for something of a reese. Not sure how much of the flavor will come though after reading a bunch of PB2 threads.
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Old 06-17-2013, 10:46 PM   #113
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I actually added the Pb2 with premium chocolate- I'll see how that does... I was hopin for something of a reese. Not sure how much of the flavor will come though after reading a bunch of PB2 threads.

Just a note, don't leave anything in the fermenter, dump it all! The PB powder will go with it, instead of settling in the pot and will help keep the flavor in the primary.

My PB flavor is really light now, but it was nice early on for the first... 2-3 weeks.
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Old 06-17-2013, 11:05 PM   #114
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Reeses PB Porter.
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Old 06-21-2013, 03:43 AM   #115
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This beer is a GREAT base Porter. Has a very, very balanced profile to it. Very drinkable, even among people who are afraid of dark beers!

Recipe: ALL GRAIN

Recipe Specifications
--------------------------
Boil Size: 7.68 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 42.6 SRM
Estimated IBU: 33.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 67.6 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 11.3 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 5.6 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 5 5.2 %
8.0 oz Pale Chocolate Malt Grain 6 3.8 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 2.8 %
0.75 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 21.8 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 9 11.4 IBUs
2.00 oz Dutch Cocoa Powder- Boil 10.0 min
1.10 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 11 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.64 qt of water at 163.5 F 153.0 F 60 min

Sparge: Batch sparge with 2 steps (1.02gal, 4.09gal) of 168.0 F water

I fermented mine out, and added 2 vanilla beans to secondary. Added a great finish to the beer. If you want more chocolate flavor, up the addition, but I think 2 oz is enough to give a hint to it, but not overpower it.

This is a great beer, not extremely chewy, but has plenty of smoothness to it that it slide down easy.. Very easy drinker.

I get compliments on this all the time, and have converted plenty of people who aren't craft drinkers and who think dark beers are scary.. They tell me that are indeed scary.. but scary good!!
Looks amazingly decadent
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Old 06-30-2013, 10:35 AM   #116
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see you in 6 weeks.
I bottled this tonight. The vanilla portion - I think I used to much vodka to extract as it tasted a bit like ethanol. The vodka flavour took right over and really drowned out everything else, couldn't really even taste the vanilla. Luckily it was only 4.5L of the batch so the rest was fine. The bulk tasted quite good but still quite bitter. The chocolate really comes through well. I look forward to drinking this once conditioned.
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Old 07-01-2013, 01:03 PM   #117
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I bottled this tonight. The vanilla portion - I think I used to much vodka to extract as it tasted a bit like ethanol. The vodka flavour took right over and really drowned out everything else, couldn't really even taste the vanilla. Luckily it was only 4.5L of the batch so the rest was fine. The bulk tasted quite good but still quite bitter. The chocolate really comes through well. I look forward to drinking this once conditioned.
Did you do the hop additions correctly?

I don't know where you are getting the bitter from.. The roasted malts and the black patent will give a slightly dry, maybe astringent type of flavor, but the chocolate malts and the sweetness of the finish pretty much balance it out.

It's hopped to style, but it could be bitter if you don't drink stouts/porters.

Do you drink IPA's?
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Old 07-02-2013, 04:29 AM   #118
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I used one addition of Goldings at 60mins. It's more astringent that bitter maybe, it's a really sharp initial after taste. I've been drinking stouts since I can remember, this is quite different. It's not bad, but I do think it strays from the intended outcome of this recipe. I'll check in once it is conditioned in 3 weeks.

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Old 07-15-2013, 08:35 PM   #119
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After soaking the vanilla beans in vodka do you add the beans or the vodka to the secondary?

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Old 07-15-2013, 10:45 PM   #120
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After soaking the vanilla beans in vodka do you add the beans or the vodka to the secondary?
If you've soaked for any period of time, I would dump it all in. You've made pretty much homemade vanilla extract if you soaked the beans. Thats why you've got to be a bit careful adding TOO much vodka. I've used bourbon, as it's already got a bit of vanilla flavor to it from the oak it's been in.

You can try adding the beans, and then half your vodka extract and then taste the beer. If you don't sense any harsh vodka flavors, add more. All the flavor will for the most part, be in the vodka.

Be sure your beans are cut and split open when you add them.. Give it a week and taste it..
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