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Old 02-01-2011, 02:50 PM   #1
Sublime8365
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Default Stout Additions

So I'm going to brew my 2nd batch ever tonight. I have an extract kit for an Irish Stout that I'm hoping to have done by St Patty's Day. I was thinking about experimenting with adding something to the stout, like chocolate. I found someone had posted a recipe for a mint chocolate stout and it sounds delicious. Of course, the recipe was for all grain brewing. My questing is, do you think additions like these are a good idea for extract brewing or am I trying to be too cute as a beginner? From what I read, chocolate powder could be added towards the end of the boil, and the poster said he added mint leaves at the bottom of the secondary fermentation. I currently only have the equipment for primary fermenation. Do you think adding the chocolate power at the end of the boil, and then dropping some mint leaves into the primary fermentation would work? If so, at what point in the primary would you add the mint? How much chocolate and mint would you recommend for a 5 gallon batch?

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Old 02-01-2011, 03:16 PM   #2
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I made an oatmeal stout and added 5 oz. of ghiradelli chocolate powder. It has been conditioning for a month, so far I can't taste any chocolate, so evidently I didn't add enough. The mint is an awesome idea, I'm curious to see what comes out in this thread.

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Old 02-01-2011, 03:17 PM   #3
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And I added it at flameout I believe.

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Old 02-01-2011, 03:26 PM   #4
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My advice to you would be to keep true to the original recipe. Focus on your processes right now. Start tweaking things after more than a few batches. Once you're comfortable with the brewing process and are getting consistent results, then look at adding things.

That's just my advice though. If you want to buck the system, go right ahead! Some great beers have been made that way. However, alot of dumpers have been made that way as well.

Whatever you do, enjoy it!

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Old 02-01-2011, 03:34 PM   #5
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I'd give it a go, but try to check a few recipes first to get your portions and timing right.

I am getting ready to add whiskey to a porter, not sure how it will go. I imagine a stout is pretty hard to ruin with just chocolate.

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Old 02-02-2011, 11:22 PM   #6
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Ok, what I think I'm gonna try to do is buy a carboy and after fermentation split the batch, bottling half and putting the other half into the carboy for secondary with my additions - either just chocolate or chocolate and mint. My question is will putting 2.5 gal into a 5 gal carboy for secondary work? If not, could I use a couple of those large wine jugs instead? Also, how much of each ingredient should I put in?

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Old 02-03-2011, 01:04 AM   #7
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There are also 3 gal carboy and better bottles. I would get those and just split it in two.

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Old 02-03-2011, 01:10 AM   #8
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Quote:
Originally Posted by ongreystreet View Post
I'd give it a go, but try to check a few recipes first to get your portions and timing right.

I am getting ready to add whiskey to a porter, not sure how it will go. I imagine a stout is pretty hard to ruin with just chocolate.
When are you adding the whiskey? I've got a porter I brewed Sunday, thinking about adding some whiskey with grapefruit zest in it during a light dry hopping.
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Old 02-03-2011, 01:49 PM   #9
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Quote:
Originally Posted by Sublime8365 View Post
So I'm going to brew my 2nd batch ever tonight. I have an extract kit for an Irish Stout that I'm hoping to have done by St Patty's Day. ...
That's mighty ambitious for a porter. It will likely be a bit "green" in flavor. 3 weeks fermenting, 3 weeks bottled?


Set several aside to try in 4 months and see if you don't like it a lot better.
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Old 02-03-2011, 02:40 PM   #10
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Ok, my plan is to buy a 3 gal carboy and put half of my 5 gal batch into that with the chocolate and mint for secondary.

I searched for some recipes on the forum to see what volumes I should use. The recipe I looked at called for 8 oz of cocoa powder and .5 oz of mint. The mint was cut up and soaked in vodka to sanitize I guess.

I was thinking of using 4 oz of cocoa powder and around .3-.4 oz of mint (not quite cutting it in half because the poster of the recipe said .5 oz was a little weak). So when I rack to the secondary, just throw everything in? how long would you leave it in secondary? Will a longer secondary time cause the mint to be too overpowering?

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