C-Rider

Recipes 

Double Posting in Beginers section.

At this point I'd like to know what STYLE to plug into BeerSmith while trying to work up a recipe.

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Primary: American Stout
Bottle conditioning: Oktoberfest (ale)
Bottle conditioning: Dampfbier (ale)
Bottle conditioning: Malahini Am. Pale Ale
Bottled in the refer: Smoked Brown Ale
Bottled in the refer: Keawa`ula Am.Amber Ale
Bottled in the refer: Imperial German IPA
Bottled in the refer:J oe Louis Black American IPA

C-Rider

Recipes 

Thanks, got it now. Sweet Stout!

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-----------------------------------------------------
Primary: American Stout
Bottle conditioning: Oktoberfest (ale)
Bottle conditioning: Dampfbier (ale)
Bottle conditioning: Malahini Am. Pale Ale
Bottled in the refer: Smoked Brown Ale
Bottled in the refer: Keawa`ula Am.Amber Ale
Bottled in the refer: Imperial German IPA
Bottled in the refer:J oe Louis Black American IPA

yodalegomaster

Recipes 

It's very hard to duplicate, Because it needs to be back sweetened and then pastureized to get the chocolate to pop out like young's does. Another hint is Dutch-ed coca tastes better than just coca in beers.

C-Rider

Recipes 

I'm gonna try this in a week or two after comments from the experts.

Extract w/specialty grains

Amount Item Type % or IBU
8.00 lb Pale Liquid Extract (8.0 SRM) Extract 82.05 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.69 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5.13 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.56 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.28 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.28 %
1.00 oz Galena [13.00 %] (60 min) Hops 23.6 IBU
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Misc. Ingredients
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Cold brewd coffee
2 oz unsweetened Cocoa
1/2 lb Lactose
1 oz Real Vanilla Extract
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1-Bring 2.5 gal water to 155*, turn off heat, leave on burner
2-Place grains in grain bag and soak for 15 minutes, then drip drain grains
3-Bring wort to boil, turn off heat, remove pot from burner, UNCOVERED.
4-Add Malt extract, malto dextrin, and Lactose. STIR CONSTANTLY until all is desolved
5-Return to burner and bring to rolling boil, add hops for 60 min. UNCOVERED.
6-Add cocoa powder for last 5 min of boil.
7-Remove from heat and cool quickly to 80*
8-Pour into fermenter and add cold water to 5 gallons.
9-Airate well and take specific gravity SG.
10-Pitch yeast dry.
11-Seal w/air lock and leave for 3 weeks at 65*
12-Desolve 2/3 cane sugar in boiling water, add to bottling bucket
13-Add 1 oz real vanilla extract
14-Rack beer to bottling container mixing w/other ingredents
15-Add cold brewed beer to taste then bottle.
16-Cold condition for 3 weeks at 70*
17-Bring to drinking temp for 3 days and enjoy!

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Primary: American Stout
Bottle conditioning: Oktoberfest (ale)
Bottle conditioning: Dampfbier (ale)
Bottle conditioning: Malahini Am. Pale Ale
Bottled in the refer: Smoked Brown Ale
Bottled in the refer: Keawa`ula Am.Amber Ale
Bottled in the refer: Imperial German IPA
Bottled in the refer:J oe Louis Black American IPA

usfmikeb

Recipes 

How did this turn out?

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Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36

jkaylor

Recipes 

I'm a huge fan of that beer. I'd like to see how it turns out. Let us know!!!

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Primary #1: Strong Scotch Ale
Primary # 2: Cream Ale
Seconary #1: SMASH Barleywine
Keg: American IPA
Keg: ESB
Bottle: Mead (Starting Year 2 of 5)
Bottle: Oatmeal Stout

usfmikeb

Recipes 

More than anything, I'm looking for guidance on how the cocoa in the kettle turned out. My preference is to create a tincture of cocoa nibs and high quality vodka and add that to the secondary, and it sounds like Young's does both.

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Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36

C-Rider

Recipes 

Everyone said it came out good. To me it was a bit to sweet even though I loved the Young's. Will try it again in two weeks when I get back to Vegas. I could tast the coffee and chocolate It was a long time ago and I didn't take taste notes.

__________________
-----------------------------------------------------
Primary: American Stout
Bottle conditioning: Oktoberfest (ale)
Bottle conditioning: Dampfbier (ale)
Bottle conditioning: Malahini Am. Pale Ale
Bottled in the refer: Smoked Brown Ale
Bottled in the refer: Keawa`ula Am.Amber Ale
Bottled in the refer: Imperial German IPA
Bottled in the refer:J oe Louis Black American IPA