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

Reply
 
LinkBack Thread Tools
Old 10-18-2011, 07:17 PM   #511
ArizonaDB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Flagstaff
Posts: 137
Liked 3 Times on 2 Posts
Likes Given: 91

Default


Just checked my SG on this batch after fermenting for almost 2 weeks.
Oct 6 OG = 1.062
Oct 18 SG = 1.016

A little lower than I wanted, but oh well. Also the mouth feel was a little thinner than I wanted, but I'm hoping it wont be as noticeable once it's on gas. I plan to start at 2 volumes and see what it's like. The sample tastes really good, chocolately and slightly smokey. Not much bitterness detectable, but not cloyingly sweet by any means.

here are some pics of the hydro sample. You can see how dark it is, even in direct sunlight.



__________________
ArizonaDB is offline  
 
Reply With Quote Quick reply to this message
Old 10-18-2011, 07:49 PM   #512
D_Ranged_Eskimo
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2011
Location: San Antonio
Posts: 1,324
Liked 123 Times on 122 Posts
Likes Given: 1

Default


Just got done brewing this over the weekend. Went with the PM/Extract version and upped the dme and hops a little to boost it up. It's going like crazy in the fermenter right now, it should have gotten a blow off tube because the airlock has been changed 3 times now. My OG was somewhere in the mid 60's and the sample tasted great. Pitched this one without a started and pitched with Wyeast 1028.

__________________
D_Ranged_Eskimo is offline  
 
Reply With Quote Quick reply to this message
Old 10-18-2011, 11:33 PM   #513
acuenca
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Gainesville
Posts: 362
Liked 7 Times on 7 Posts

Default


Just got done brewing this one about 10 days ago... SG at 1.016 from 1.056... so I'm stoked... I added a little bit of hershey special dark powder to this one at flame out but is it common to have some pronounced bitterness over the chocolately coffee tones early? I assuming they'll probably tone down over the next 45 days of primary and bottle conditioning but just wanted to see if anyone else noticed that bitterness early...

__________________
acuenca is offline  
 
Reply With Quote Quick reply to this message
Old 10-26-2011, 05:14 PM   #514
glenn514
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
glenn514's Avatar
Recipes 
 
Join Date: Jan 2010
Location: Marengo
Posts: 1,131
Liked 133 Times on 97 Posts
Likes Given: 35

Default


I popped one open from my batch that got bottled on 29 September 2011. It was well-carbonated and the flavors had all mellowed together. I drank it with some outstanding homemade pizza and thoroughly enjoyed both the beer and the pizza!

I will definitely brew this recipe again...and again...and again...well, you get the idea!

glenn514

__________________
Wisconsin...Illinois' largest state park.
glenn514 is offline  
 
Reply With Quote Quick reply to this message
Old 10-28-2011, 04:23 AM   #515
ozzy1038
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Posts: 387
Liked 10 Times on 10 Posts
Likes Given: 1

Default


This is a good brew! Mine has been in the bottle 9 days and primaried for 3 weeks. It obviously needs to age a little, but is pretty freaking good right now! I am getting ready to pop the top of my 2nd for the evening. I plan to try this as an all grain. This freakin extract is too damned expensive.

__________________

_______________________________________________
On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
_______________________________________________
I seriously cannot imagine a day or life without beer!

ozzy1038 is offline  
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 02:15 PM   #516
StophJS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Grand Rapids
Posts: 312
Liked 2 Times on 2 Posts
Likes Given: 8

Default


I brewed this up with a 3 1/2 gallon boil. Does anyone know what affect that might have on this beer as far as lactose utilization, etc?

__________________
StophJS is offline  
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 07:50 PM   #517
GR22
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Portland
Posts: 31
Default


I understand the original extract recipe on page 1 was a partial boil of, I think 4 or 4 1/2 gal. I brewed this with a 3.25 gal boil myself. I increased hops slightly to get the same IBU's, but didn't change anything else. Lactose is a non-fermentable sugar, so I don't think it's necessary to adjust? Perhaps someone more experienced can confirm. I topped off to1.061. The SG sample tasted like it's got the potential to be really good. After much less than 24 hrs it's fermenting like crazy; blow tube is definitely necessary (I made a 1 liter starter).

__________________
GR22 is offline  
 
Reply With Quote Quick reply to this message
Old 10-30-2011, 08:49 PM   #518
pvtschultz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: West Allis (Milwaukee), WI
Posts: 443
Liked 6 Times on 6 Posts
Likes Given: 13

Default


Just scale the lactose accordingly; it is non-fermentable but fully utilized.

__________________
Brewing: BM's Centennial Blonde
Drinking: Brown Ale, Cherry Smoked Robust Porter (way too much smoke!)
On Deck: Dunkel, CAP, Berliner Weiss, Bock, Sour Raspberry Brown, APA...
2014 Gallons Brewed: 19
Gallons Brewed '11-'13: 250


http://www.homebrewtalk.com/f170/pvt...inally-298407/
pvtschultz is offline  
 
Reply With Quote Quick reply to this message
Old 10-31-2011, 12:55 AM   #519
StophJS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Grand Rapids
Posts: 312
Liked 2 Times on 2 Posts
Likes Given: 8

Default


Quote:
Originally Posted by pvtschultz View Post
Just scale the lactose accordingly; it is non-fermentable but fully utilized.
When you say scale the lactose, you mean more for a smaller boil? I did a 3 1/2 gallon boil for this one and after reading this and that 1 lb of lactose for 5 gallons is more typical, I'm a little concerned about how this is going to turn out.
__________________
StophJS is offline  
 
Reply With Quote Quick reply to this message
Old 10-31-2011, 02:38 AM   #520
dale1038
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Louisville
Posts: 431
Liked 9 Times on 9 Posts

Default


Quote:
Originally Posted by StophJS View Post
When you say scale the lactose, you mean more for a smaller boil? I did a 3 1/2 gallon boil for this one and after reading this and that 1 lb of lactose for 5 gallons is more typical, I'm a little concerned about how this is going to turn out.
I think he was thinking you made a 3.5 gal batch...then you should scale the lactose back. If you made a 5 gal batch with a 3.5 gal boil, you wouldn't want to change the amount. Either way I think you are just fine. Rdwhahb!
__________________
dale1038 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