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Old 05-19-2013, 10:59 PM   #121
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Originally Posted by Bad_Horse_Brews View Post
So, I'm thinking of using this recipe with vanilla and clove added in, any thoughts?
I just bottled a one gallon batch of this with vanilla bean chopped and added with the chocolate the last week in primary. the sample tasted great.
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Old 08-15-2013, 05:35 PM   #122
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Hello,

I wanted to do an Export chocolate Stout or and Imperial chocolate stout and I don’t want to start from scratch. I’ve made that recipe and it is excellent as is.

What I would do is increase the base malt until I get my OG. I would also increase hop to keep the same IBU. I would leave the rest.

As Im new with making recipes, what do you think about that?

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Old 08-16-2013, 04:38 PM   #123
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My chocolate stout has little white slivers in it. They sort of look like white rice but much smaller. I think they disappear if shaken around but I still would like to know what it is and what I did wrong. I would imagine that it has something to do with the lactose powder.

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Old 08-18-2013, 12:41 AM   #124
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If it is still in fermentation these should drop out as the beer clears. IT looked pretty hideous in the carboy at first but tastes great now.

triat00 >> I bumped the base malt to 5kg and only used half the lactose in recipe. OG was around 1.065. Also didn't have chocolate extract. Still very creamy. Only issue was carbonation in bottles but this was prob due to letting fermentation slow too much (it got cold)

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Old 08-21-2013, 08:43 PM   #125
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The lhbs was out of chocolate extract so they gave me an ounce of chocolate nubs. How much should I use of that?

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Old 08-21-2013, 08:50 PM   #126
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Also should I use them any particular way at bottling time? Melt them and pour into bottling bucket then rack on top or is there a different process?

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Old 08-21-2013, 10:15 PM   #127
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want to do this with some leftover wort. I should be able to get a gallon or 2 going. exept I dont have the lactose. or hops any sugestions

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Old 08-22-2013, 12:39 AM   #128
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Quote:
Originally Posted by benzy4010
The lhbs was out of chocolate extract so they gave me an ounce of chocolate nubs. How much should I use of that?
http://byo.com/stories/item/313-brewing-with-chocolate

Seems to be if it is chocolate in bar/chuck form, you can just melt it down. I have heard of people using powders too. I get cacao nibs from whole foods and soak them in neutral vodka for some time before adding the chocolate vodka.
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Old 08-22-2013, 12:42 AM   #129
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Quote:
Originally Posted by yewtah-brewha
want to do this with some leftover wort. I should be able to get a gallon or 2 going. exept I dont have the lactose. or hops any sugestions
Not to be a jerk, but get some hops and lactose. At least some hops for bittering because I can't see this being good with something like a juniper berry gruit. If you opt for no lactose, reduce the bittering charge.
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Old 08-26-2013, 01:08 AM   #130
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Quote:
Originally Posted by racin_ny View Post
I followed this recipe and made some really good beer. Used the full pound of lactose and backed the IBU's off a tad. Natural conditioned and served on cask good carbonation and good head. Used a 1/3 of a cup of dry light extract for carbing. Thank You!
Did you add the lactose and the priming sugar to the bottling bucket and then rack the beer on top of it? has anyone tried adding the lactose to the end of the boil?
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