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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Any good ideas of what to add to a stout?
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Old 08-14-2012, 03:13 AM   #31
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bacon. Breakfast stout!

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Old 08-14-2012, 03:23 AM   #32
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Rye! I'm halfway through the boil on a rye stout right now. I'm not a real big fan of most rye-ipa's but I think it's awesome in a stout.

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Old 08-14-2012, 03:44 AM   #33
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Maple wood chips. Black cherries. Pecans. Peppercorns(any color). Elderberry. Sweet gale, fun stuff nice buzz. Guava.

There's a few interesting ideas.

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Old 08-14-2012, 01:57 PM   #34
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Quote:
Originally Posted by evrose View Post
All of the tastebuds on the left side of my tongue just surrendered after watching the ones on the right side spontaneously burst in to flames just from reading that.
Yes, thank you, thank you! It's even *better* than that when you taste it in real life! (actually, I don't have the heat cranked up that high...just enough for a tingle along with the smokiness, roastyness, and chocolatey goodness... )

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Originally Posted by lebucheron View Post
bacon. Breakfast stout!
Yes! In planning stages to try this with a buddy of mine who is a home meat smoker...

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Originally Posted by ChessRockwell View Post
Rye! I'm halfway through the boil on a rye stout right now. I'm not a real big fan of most rye-ipa's but I think it's awesome in a stout.
Now this sounds good too! I'm getting inspired to brew another stout very soon, especially since the colder months are on the way...

BTW Chess...you should post that recipe in the recipe section, and PM me when you do, I'd like to check that one out... (Or at least let me know how much rye you use in the grist...)
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Old 08-14-2012, 02:35 PM   #35
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Ice cream

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Old 08-14-2012, 02:48 PM   #36
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Originally Posted by biochemedic View Post
BTW Chess...you should post that recipe in the recipe section, and PM me when you do, I'd like to check that one out... (Or at least let me know how much rye you use in the grist...)
It's still in the experimental stages now, but if it turns out any good I'll definitely post it! Basically I just went with 25% rye, half of it malted and half flaked. Then your usual roasted barley, chocolate, crystal, and a touch of black patent. It should be under 7% so I'm just gonna do a month in primary and straight to bottles. Hopefully some will still be left by winter time
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Old 08-14-2012, 07:27 PM   #37
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As was mentioned already, orange and chocolate might be good. I love chocolate covered orange peel and have been thinking about working up a stout recipe to include those flavors.
I was thinking of doing a porter or stout like this...any idea how much orange zest I would need?
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Old 08-14-2012, 09:57 PM   #38
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Originally Posted by drives_a_bike

I was thinking of doing a porter or stout like this...any idea how much orange zest I would need?
Not quite sure. I was planning on using sweet orange peel and fresh zest but don't know where to start on amounts.
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Old 08-14-2012, 10:02 PM   #39
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Brett WLP644 for tropical fruit aroma/taste or another funky smell/taste.

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Old 08-14-2012, 10:39 PM   #40
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hemp seeds add a nice bit of nuttiness

i brewed an oatmeal hemp stout earlier in the year that came out quite delicious

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