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Old 11-27-2007, 05:34 AM   #1
mdf191
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Default Lets talk Stouts/Nitro

I had a Youngs Double Choc Stout in a can today. I have had and really enjoyed draft versions of Young Dc before. What suprised me was that the can version had a the same qualities as most stouts carbed with nitrogen like the tap versions of guiness, and youngs DC. The caned version did have some sort of pressurized widget that was obviously helping the pour situation, but are these beers as well as guiness bottles carbed with nitrogen and then bottled?
Pretty much what I am getting at is... I have a desperate desire to pour a homebrewed kegged stout that is thick and creamy like these nitrogen infused bad boys, but I dont want to shell out the mulla for a n2 tank! IS THERE ANY OTHER WAY. I know malto dex and lactose may help a bit, but does anyone have any other suggestions. I have a pretty good feeling feeling that I already know the answer you guys are going to give...and that is ..no nitrogen = no thick and creamy stout. But despite this ....maybe .....just maybe....someone knows something about this i dont!?

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Old 11-27-2007, 06:13 AM   #2
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I hear you brother. I have a choc mint stout about to go into secondary. It's one of the best crazy concoctions I've ever come up with, and yet fails to get the same creamy, frothy pour Young's and Guinness have. I have a special stout tap on order, but I think it's only a waste of money at this point. I'll keep my fingers crossed with you.

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Old 11-27-2007, 07:29 AM   #3
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Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!

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Old 11-27-2007, 10:25 AM   #4
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Unfortunately, I don't know of anything other than nitrogen which will give you that result. And nitrogen is distressingly difficult to introduce into finished beer, because of the pressures required. You can't just put on top-pressure, chill it, and wait - like CO2 - you really need a carbonization (nitrogenation?) stone. Frankly, I was never able to get it to work to my satisfaction as a professional brewer, much less at home.

BadKarmaa - the stout tap will look cool, but it really isn't going to help, I'm afraid. In fact, you'd better disassemble it and remove the sparkler; it's going to foam your carbonated beer all over the place. Unless, of course, you undercarbonate and serve your stout like a real ale.

Sometimes I really hate nitrogen beers. We all love them and want to make our own, and get disheartened when we can't.

Of course, I might be unaware of some widget (pardon the pun) now available in the homebrew market which permits nitrogenation. I certainly hope so!

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Old 11-27-2007, 11:14 AM   #5
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While not perfect, if you pour a glass of stout gently( very little head) then use a meat injector to draw off a little and keeping the tip submerged in the beer quickly push the plunger of the injector. It will give you a nice thick creamy head on your beer.

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Old 11-27-2007, 01:37 PM   #6
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the syringe method really does work well

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Old 11-28-2007, 12:18 AM   #7
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Quote:
Originally Posted by mikeyc
Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!
It's still a work in progress.....The finishing hops can probably go, and I think it could use a bit more chocolatie goodness. Also might modify the grain bill just to get a higher potential gravity for alcohol content. My OG have been around 1.050 and finish at 1.016. Feel free to scrutinize and/or make suggestions.

Winter Wonderland Chocolate Mint Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B Stout, Sweet Stout

Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.059 Plato: 14.51
Anticipated SRM: 61.2
Anticipated IBU: 46.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.9 8.50 lbs. Pale Malt(2-row) America 1.036 2
8.7 1.00 lbs. Roasted Barley America 1.028 450
8.7 1.00 lbs. Chocolate Malt America 1.029 350
4.3 0.50 lbs. Crystal 90L America 1.033 90
4.3 0.50 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Fuggle Plug 5.00 43.7 60 min.
0.25 oz. Cascade Plug 5.75 2.1 20 min.
0.25 oz. Cascade Plug 5.75 1.0 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.75 Cup(s) cocoa Powder Spice 30 Min.(mash)


Yeast
-----

WYeast 1056 Amercan Ale/Chico



Notes
-----

3/4 cup cocoa powder - last 30 min of boil

1 oz dried spearmint leaves in
secondary

condition 14 days
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Old 11-28-2007, 12:25 AM   #8
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Quote:
Originally Posted by mikeyc
Can you post the recipe for that Chocolate Mint Stout? That sounds REALLY Tasty!!!!!
So now my joke about priming a holiday ale with candy canes doesn't sound so funny.
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Old 11-28-2007, 12:43 AM   #9
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i really think guinness has moved stout away from what it was traditionally. try the export at the very least. these over pressuriezed kegs and widgets cans served at cold temps are not really what stout was about, at least imho.

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Old 11-28-2007, 03:44 AM   #10
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Mosher has a chocolate mint stout recipe in Radical Brewing...and I have a variation of that recipe in my fridge/closet

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