Newest Threads

**bleme** · 02-12-2013, 12:47 AM

1.020 is right on target. The lactose you added guarantees the sweetness. If it is too sweet for your taste, just scale back the lactose on the next batch.

Assoc · 02-12-2013, 01:48 AM

Quote:

Originally Posted by bleme

1.020 is right on target. The lactose you added guarantees the sweetness. If it is too sweet for your taste, just scale back the lactose on the next batch.

Ok, thanks. I appreciate your help.

StophJS · 02-13-2013, 10:07 PM

I've made this puppy twice now, but with 3 lb of the wheat DME and 3 lb of the amber, and it is probably the best stout I've ever had.

chrism583 · 02-15-2013, 11:26 PM

Brewed this last Sunday(hoping it's ready for St. Pat's) using Wyeast 1056 and the fermentation started early and aggressively(though no monsters growing out of the airlock). OG came in at 1.06. Thinking about tossing in a Jameson soaked vanilla bean during the last week so we'll see how that goes. Anyone else try anything similar?

DrummerBoySeth · 02-16-2013, 01:06 AM

Quote:

Originally Posted by chrism583

Brewed this last Sunday(hoping it's ready for St. Pat's) using Wyeast 1056 and the fermentation started early and aggressively(though no monsters growing out of the airlock). OG came in at 1.06. Thinking about tossing in a Jameson soaked vanilla bean during the last week so we'll see how that goes. Anyone else try anything similar?

Yep, I did 2 vanilla beans soaked in Canadian Club whisky for a week in secondary when I did mine. It turned out AWESOME! You can taste the vanilla, but it is nowhere near overpowering. It is definitely more of a background flavor or secondary flavor on the palate, not the primary one. I may even add another 1/2 pound of lactose and another vanilla bean (for a total of 3) the next time I make this recipe.

moorerm04 · 02-19-2013, 05:46 AM

I cold crashes this beer last night for 24 hrs and racked it into a keg today. Tasted a sample and its a pretty solid cream stout. I got roasty, chocolate, mildly sweet, and a hint of smoke. The beer is still green, so I think it will be even better in a couple weeks once it is carbed up. I like the AG recipe, and think it will be a keeper to brew again. I think the 1lb flaked outs brought out some silky texture that I really like, but I think I would bump them up another 1/2lb next time. I think the whole pound of lactose was a good decision, and I used an entire ounce of magnum to balance it out a little. Overall very happy with this brew, and give it an 8.5 out of 10. Cheers!

**Larzean** · 02-22-2013, 12:07 AM

I brewed this in early January and decided to crack a bottle after about a week and a half, not all the way carbed up yet but tastes really good!! Next time I may try a whole pound of lactose to see how that is. Great recipe, thank you!

bearcreek · 02-22-2013, 05:21 PM

Quote:

Originally Posted by NCBeernut

I brewed this with extract, so the extract version is the real thing. The AG conversion should be dead on. Both are included. I used Wyeast 1450 PC - Denny's Favorite 50. This is a summer seasonal strain, originally the discontinued BrewTek CL-50, made famous by Denny Conn. Wyeast suggests 1056 as a good substitute, but I would use Wyeast 1028 or 1084. Mine finished out at 1.020 with Denny's - just a tad higher than it is supposed to.

Coffee and chocolate hit you up front intermingled with smooth caramel flavors that become noticeable mid-palate. Nice roasty finish rounds it out. Balanced and not cloying at all, but obviously leaning slightly to the sweeter side. Very smooth and creamy. You would think at least a little coffee or chocolate is actually used in this brew, and that is where it gets the name - Deception.

Brew it. Seriously. Do it. You will not be disappointed. It will be one of the best stouts you have had.

Extract:

4.50 lb Amber Dry Extract - 53.76 %
1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
0.50 lb Roasted Barley (300.0 SRM) - 5.97 %
0.50 lb Lactose 5.97 % (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)

All-Grain (assuming 75% efficiency):

6.5 or 7 lb Pale Malt (2 Row) US (2.0 SRM)
1.5 lb White Wheat Malt (2.4 SRM)
1.00 lb Caramel/Crystal Malt 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.50 lb Lactose (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)

Mash 60 min @ 152

Ferment 1 month @ 67 degrees F
I carbonated 2 volumes, but I suppose you could go higher

Enjoy!

I have what I'm assuming is a stupid question. Is the original (extract) recipe a Partial Mash recipe or a true all extract recipe?
Steve

**glenn514** · 02-22-2013, 06:26 PM

The extract recipe does include 2 pounds of grains, which I think would need to be "steeped" for 30 minutes at around 154°F. Then, the sugars need to be rinsed at around 170°F. Some folk call this an extract brew with "specialty grains." But it is really a kind of partial mash.

glenn514

**RM-MN** · 02-22-2013, 06:38 PM

Quote:

Originally Posted by glenn514

The extract recipe does include 2 pounds of grains, which I think would need to be "steeped" for 30 minutes at around 154°F. Then, the sugars need to be rinsed at around 170°F. Some folk call this an extract brew with "specialty grains." But it is really a kind of partial mash.

glenn514

No, to be a partial mash it requires that some of the grains have diastatic power, which means they have the enzyme to convert the grain's starches to sugars. That enzyme is destroyed or disabled when the grains are heated too much which is where the "mash out" temperature comes from. Caramel, roasted, and any other darker grains will have had the enzyme disabled so they are merely specialty grains. Pale malt, munich, vienna, wheat malt, and such do have the diastatic power so if any of these are included it should be a partial mash. Note that diastatic power varies with the type of grain and the kilning of the grain such that pale malt as an example can convert its starches and some other starches in grains that cannot. Vienna malt has been kilned more so it only has enough diastatic power to convert itself, no enzyme power left over for other grains.