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Old 12-10-2012, 08:18 PM   #101
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Looking to brew this in the next few days. Has anyone used choc. nibs instead or in addition to the cocoa? I've been reading really good things about using nibs.

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Old 12-12-2012, 01:48 PM   #102
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Sorry if this has been asked before........ How would this turn out without the lactose? Im looking for an award winning chocolate stout recipe to use for my homebrew club's club brew next month. Catch is it cant have lactose, one of our member is lactose intolerant. Thanks!
Well the OP said the beer would be too bitter and undrinkable without the lactose. Try a search, as I believe there are other unfermentable sugars you could add to sweeten the beer.
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Old 12-12-2012, 01:52 PM   #103
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Looking to brew this in the next few days. Has anyone used choc. nibs instead or in addition to the cocoa? I've been reading really good things about using nibs.
I bet the nibs would be great! The only issue I see is the beer would have to age longer on the nibs then with the cocoa.
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Old 12-12-2012, 08:29 PM   #104
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I plugged this in ProMash and am only getting an estimated OG of 1.047 compared to your 1.053? I'm trying to figure out how much grain I have to buy due to my BIAB method in which I'm more in the 70% range compared to your 82%. Am I doing something wrong?

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Old 12-14-2012, 10:35 PM   #105
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Originally Posted by cbehr View Post
Looking to brew this in the next few days. Has anyone used choc. nibs instead or in addition to the cocoa? I've been reading really good things about using nibs.
I used cocoa in the mash and nibs in the fermenter for 3.5 weeks I would definitely use the nibs any way you can think of mash, flameout, or fermenter after primary is complete. I split my batch and soaked oak chips in Maker's Mark and it is pretty good.
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Old 12-14-2012, 10:39 PM   #106
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I plugged this in ProMash and am only getting an estimated OG of 1.047 compared to your 1.053? I'm trying to figure out how much grain I have to buy due to my BIAB method in which I'm more in the 70% range compared to your 82%. Am I doing something wrong?
No your not doing anything wrong add some more base malt and using the percentages from Promash you can get the correct amount of specialty malts. This is a great recipe and very well balanced. Happy Brewing
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Old 12-17-2012, 01:09 PM   #107
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I brewed this beer and just bottled last week and also had a problem with stalling out a little high. I used ~5.5lbs of extract & 1lb lactose and came up with an OG of 1.062. After 3 weeks I checked the FG and it was 1.030, so I moved it from my basement to a little bit warmer spot and gently stirred. 2 weeks later and it was still at 1.030 so I bottled.

The pre-bottle flavor and smell seemed good so we'll see how it goes. This is the first time out of 6 batches I have been so high, usually around 1.015-18. I'll try and post my results in a few weeks.

I also had some small lumps of cocoa powder after I dumped the trub, so make sure you mix in the cocoa powder well.

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Old 12-28-2012, 04:00 PM   #108
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Anyone try this recipe with vodka soaked nibs in secondary for a couple of weeks instead of cocoa powder in the boil? I here you get a better chocolate flavor without the mess. Also there has been a number of people complaining of stalled fermentation and was wondering if anyone found the cause?

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Old 12-28-2012, 04:11 PM   #109
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Anyone try this recipe with vodka soaked nibs in secondary for a couple of weeks instead of cocoa powder in the boil? I here you get a better chocolate flavor without the mess. Also there has been a number of people complaining of stalled fermentation and was wondering if anyone found the cause?
I'm one week in now with this method. After reading a bunch I thought I'd try to nibs instead of cocoa.
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Old 12-28-2012, 04:28 PM   #110
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How is fermentation going so far .

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