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aceinthehole · 11-17-2011, 04:59 PM

Quote:

Originally Posted by greenpolitico

I'm still new to brewing, so could anyone convert this to an extract recipe for me? My brewing partner and I were just talking about something like this today.

x2.

I really like the sound of this recipe, but am no where near ready to start all grain brewing. Could someone point us in the right direction. Is there a stout kit out there that would be a good starting point??

**modernlifeisANDY** · 11-17-2011, 05:12 PM

I would try to convert it myself, but I've never been that great at converting to extract. Someone else would have to give it a whirl - sorry!

aceinthehole · 11-17-2011, 07:33 PM

Thanks.

Anyone else want to chime in on a good starting point??

STLChris711 · 11-30-2011, 02:07 AM

I'm also relatively new to brewing, but I'm planning on converting the 8 lbs of 2 row to 6 lbs of LME. You could also try about 4.8 lbs of light DME. The rough conversions that I have read are .75 for LME and .6 for DME, but somebody more experienced could probably be more thorough/accurate.

smallkiller · 12-07-2011, 04:49 AM

Going to give this recipe a shot but with extract and specialty grains. Used brewmaster warehouse to stay within the perimeters of American Stout. I saw room for a shot at addition, so I'm going to add a pound of lactose.

White Labs WLP004 Irish Ale
Briess Golden Light DME 6 lbs.
East Kent Goldings Hop Pellets 1.75oz
Flaked Barley 1lbs
Briess Caramel 40L - crushed .5 lbs
Weyermann Dehusked Carafa II - crushed .5lbs (sold out of III)
Briess Organic Chocolate - crushed .5lbs
1 lbs of lactose

Edit: After consulting the book, I'm going to have to correct American Stout into Sweet Stout

**modernlifeisANDY** · 12-07-2011, 12:22 PM

Yeah I designed this recipe around the sweet stout base. It works very well, good luck!

pinback · 12-08-2011, 12:22 AM

So the rice hulls are merely for stuck spathe prevention?

**modernlifeisANDY** · 12-08-2011, 01:25 AM

Yeah, both the Carafa III and Chocolate are de-husked malts. Can get clogged pretty fast.

7ways · 01-05-2012, 03:53 PM

I had bittersweet success with this, and could use an opinion.

I used:
All grain
midnight wheat instead of carafa
5 oz cocoa powder in the boil
5 oz cocoa nibs in secondary
10 mint tea bags last 5 min of boil
4 mint tea bags in secondary
.75 lb lactose in the boil
.25 lactose in secondary
Sightly low efficiency because of a crappy steel braid, final abv 5.4%.

Two days after burst carbing in the keg, it was awesome. Mint and chocolate were prominent and balanced. It smelled and tasted like a girl scout cookie. My friends and I were impressed.
But after only a week, the mint faded big time. So I sanitized and added 3 more mint bags into the keg, and it solved the problem... for another week.

I want to do this again, and maybe bump the OG up to ~1.072. Any suggestions regarding how to keep the mint flavor from disappearing?

**modernlifeisANDY** · 01-05-2012, 05:00 PM

You can try using some peppermint extract in addition to the tea bags. Additionally, maybe try doing a vodka infusion with the tea bags instead of putting them in directly?

My intent with this recipe was for a subtle mint flavor, so I'm not sure about making it more prominent - but those methods might help you.