Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > Multiple - Deception Cream Stout

Reply
 
LinkBack Thread Tools
Old 07-22-2010, 08:56 PM   #131
CA-LT1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: San Jose, CA
Posts: 150
Likes Given: 1

Default


Brewed this yesterday. Did 10 gal AG. I only had 1 lb of chocolate malt, but I hope it'll be close enough. Used WLP 004. Buckets seem to be happily bubbling away.

I know it was mentioned that this stout didn't age well. So, what's it's "Prime" age?

__________________
CA-LT1 is offline  
 
Reply With Quote Quick reply to this message
Old 07-23-2010, 12:40 AM   #132
kingspidey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: minneapolis
Posts: 18
Default


Finally tried my batch after about 3 weeks of bottle conditioning. It is outstanding!

This was my second all-grain batch and it turned out quite well. I added a bit of a vanilla bean in secondary and I really like the flavor. I will definitely be brewing this again!

__________________
kingspidey is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2010, 01:37 PM   #133
Naked_Eskimo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: USA
Posts: 346
Likes Given: 1

Default


Do the 0.75 lb Caramel/Crystal Malt, Chocolate Malt and Roasted Barley need to be mashed and sparged, or can they just be steeped at 155?

__________________
Naked_Eskimo is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2010, 01:56 PM   #134
BigB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,760
Liked 41 Times on 36 Posts
Likes Given: 41

Default


Quote:
Originally Posted by Naked_Eskimo View Post
Do the 0.75 lb Caramel/Crystal Malt, Chocolate Malt and Roasted Barley need to be mashed and sparged, or can they just be steeped at 155?
Nope, no mashing needed- just steep 'em. In an extract recipe with steeping grains you are just trying to get flavor or other quality out of the grains. With a mash you admittedly do get that but you are also striving for fermentable sugars. In an extract recipe, the fermentables are in the LME or DME.
__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
BigB is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2010, 02:31 PM   #135
sfinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Aurora, Illinois
Posts: 57
Default


Just tried the Deception Stout--it came out really great! As an fyi, I brewed the exact extract recipe as suggested by NCBeernut, including using Denny's Fav yeast. I did not use a secondary and left the batch in the fermenter for 30 days before bottle conditioning for two weeks on the dot. The beer has a great head and is well carbonated. You get a definite coffee aroma with a hint of chocolate or caramel and the beer goes down smooth as silk with a really nice finish. I am interested to see how this one ages if I can hide a few from myself and my buddies. I am also going to do the all grain version and will let you know how it comes out. Here is a lame blackberry pic but you get the idea...

Thanks much for sharing the recipe and your advice NCBeernut, I really appreciate it...

img00388.jpg  
__________________

If you brew it, they will come...

sfinger is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2010, 05:09 PM   #136
NCBeernut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Raleigh
Posts: 291
Liked 13 Times on 7 Posts

Default


Quote:
Originally Posted by kcpup View Post
Hi, NCBeerNut -

This looks like just the ticket for a chocolate stout base. Did you ever try the cocoa and vanilla bean (an earlier post of yours indicated you wanted to try that)? If so, would you mind sharing the quantities and how long in secondary w vanilla beans, etc? Looking forward to brewing this up! Thanks
No I didn't. I have been going crazy brewing a bunch of new recipes.
__________________
NCBeernut is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2010, 05:11 PM   #137
NCBeernut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Raleigh
Posts: 291
Liked 13 Times on 7 Posts

Default


Quote:
Originally Posted by CA-LT1 View Post
Brewed this yesterday. Did 10 gal AG. I only had 1 lb of chocolate malt, but I hope it'll be close enough. Used WLP 004. Buckets seem to be happily bubbling away.

I know it was mentioned that this stout didn't age well. So, what's it's "Prime" age?
I'm not sure. My batch lasted me about 3 months and it was great in that time frame. It really started getting good after about 6 weeks. I mentioned that it didn't age really well because I tried a bottle that I had given KingBrianI when it hit about a year, and I thought it had kind of lost its "touch." So I'm not sure where in between 3 and 12 months that it really hit its peak.

Speaking of that guy, we brewed a big batch of an all-grain RIS back in March that is still conditioning. It is finally really starting to get good. When the verdict is in I will probably post that recipe too.

On another note that is awesome that all of you have been enjoying this recipe. Hopefully I can break myself away from all the new stuff and brew this one again soon.

Prost!
__________________

Last edited by NCBeernut; 08-02-2010 at 05:17 PM.
NCBeernut is offline  
 
Reply With Quote Quick reply to this message
Old 08-13-2010, 02:02 AM   #138
tdoft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Windsor Colorado
Posts: 136
Liked 1 Times on 1 Posts
Likes Given: 1

Default


LHBS has no lactose. Anyone brewed wthout it? Maltodextrine for sub? I'd like to brew it this weekend if I could get around the lactose issue.

__________________
tdoft is offline  
 
Reply With Quote Quick reply to this message
Old 08-18-2010, 10:46 PM   #139
tdoft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Windsor Colorado
Posts: 136
Liked 1 Times on 1 Posts
Likes Given: 1

Default


Well, I solved my lack of lactose problem. Actually, I oversolved it. I greedily bought more than I needed and inadvertently added .75 lbs instead of .5. Soooo, i'm now concerned my stout will be too sweet and I'm thinkin about adding coffee in an attempt to balance the sweetness. Anyone who's added coffee to this recipe I'd love to hear how much. It's already fermenting so it would be an addition to the primary or secondary. Also, I'm entertaining the idea of adding vanilla bean as well. Anyone with thoughts on how I should proceed would be GREATLY appreciated.

__________________
tdoft is offline  
 
Reply With Quote Quick reply to this message
Old 08-18-2010, 11:01 PM   #140
NCBeernut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Raleigh
Posts: 291
Liked 13 Times on 7 Posts

Default


Quote:
Originally Posted by tdoft View Post
Well, I solved my lack of lactose problem. Actually, I oversolved it. I greedily bought more than I needed and inadvertently added .75 lbs instead of .5. Soooo, i'm now concerned my stout will be too sweet and I'm thinkin about adding coffee in an attempt to balance the sweetness. Anyone who's added coffee to this recipe I'd love to hear how much. It's already fermenting so it would be an addition to the primary or secondary. Also, I'm entertaining the idea of adding vanilla bean as well. Anyone with thoughts on how I should proceed would be GREATLY appreciated.
I wouldn't worry about the little extra lactose at all. The lactose addition in this recipe is conservative - a whole pounds is pretty common for milk stouts. While lactose is not fermentable, it is not a very sweet sugar like table sugar. If you want to brew a regular cream stout like this one, I say just keep it the way it is. If you want to do a coffee stout, I think coffee would do phenomenally well in this beer. On the other hand, I would strongly recommend against adding vanilla. To me, it can add the perception of sweetness and can easily get cloying if not done just right, so I think you would make a better beer without it.
__________________
NCBeernut is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need help with Cream Stout NateLikeBeer Beginners Beer Brewing Forum 6 04-17-2009 04:40 PM
Cream Stout TimSTi Recipes/Ingredients 8 02-11-2009 06:26 PM
SA Cream Stout Danny013 Commercial Brew Discussion 11 12-01-2008 02:03 PM
Cream Stout billfillmaff Recipes/Ingredients 1 03-10-2006 10:34 AM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 05:13 PM