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Old 10-24-2011, 09:33 PM   #1
Sippin37
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Does anybody have any recommendations on a brew recipe that could be started mid-November and take a good 2-3 months of fermenting before being kegged? I'd like to have a nice brew to enjoy during the cold stretch of late Jan. and early Feb. here in Chicago. I just did a Belgian Dubble from Northern Brewer so anything besides that I'd love to try.

Thanks!

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Old 10-24-2011, 09:55 PM   #2
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How about a Roasted Coconut Porter, I like it during the winter to remind me of summer.

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Old 10-25-2011, 05:42 PM   #3
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Thanks for the idea Tejas. I'm definitely going to do a Porter or Stout, but I am going to shy away from the Roasted Coconut just because I am not a coconut fan. I'm thinking of doing a milk stout but I'd like to have some strong coffee/chocolate flavors in there as well. Anyone have any recommendations?

Cheers!

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Old 10-25-2011, 07:29 PM   #4
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I brewed the AHS double chocolate stout extract kit last night. It has cocoa powder for the last 5 mins which I don't think will be incredibly strong, but you could soak cacao nibs in vodka and add to secondary or something to up it.

It has great reviews on the AHS website which is why I tried it. I'm planning on leaving it to ferment for quite a while, as the last stout I brewed (oatmeal) took a couple months to smooth out, but it was worth the wait.

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Old 10-26-2011, 05:17 PM   #5
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Oh that does sound good. I'd like something close to Lefthand's Milk Stout. I know that there is lactose in that, how about in the AHS Double Chocolate Stout? Does the recipe call for lactose?

When you say the oatmeal stout took a couple months to smooth out, do you mean in the bottles?

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Old 10-26-2011, 05:24 PM   #6
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Quote:
Originally Posted by Sippin37 View Post
Oh that does sound good. I'd like something close to Lefthand's Milk Stout. I know that there is lactose in that, how about in the AHS Double Chocolate Stout? Does the recipe call for lactose?

When you say the oatmeal stout took a couple months to smooth out, do you mean in the bottles?
It has maltodextrin, 8 oz I think. I've never brewed with lactose, but I think that's a bit sweeter. The double chocolate should be a bit bitter, but I imagine you could sub lactose for a milk chocolate stout. Sounds good to me.

As for the oatmeal stout, I was talking about in the bottles. but If I did it again (it was my second brew), I would have left it in primary a bit longer. The oatmeal stout also has maltodextrin in it, and it ended up with a really nice body and mouthfeel.
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Old 10-26-2011, 06:03 PM   #7
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I brewed an orange chocolate stout recently, and it was great (noticed the use of was because their is none left) started with a standard chocolate stout and added about an orange and a half worth of orange peel (lightly toasted over an burner) to the last 20 minutes of the boil. It was very very good even at 2 weeks in the bottle.

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