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Old 08-10-2013, 08:34 PM   #911
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I just finished up brewing this a few minutes ago. I say a version because I made a couple substitutions-
1. Used maris otter base malt
2. Split the chocolate malt to 2/3 regular chocolate and 1/3 pale chocolate malt
3. Galena hops for bittering
4. Pitched 1056

Also, my efficiency has been going up lately as I have gotten back into the swing of things. I planned for 65% and hit 69%. As a result, I ended up with 1.068 OG. My anticipated bitterness is 40IBU, Color 33 SRM (taking into account efficiency)

Eager to see how it turns out. Thanks for the recipe!

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Old 08-19-2013, 01:13 AM   #912
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Bottled the extract recipe today after 5.5 weeks in primary. Tasted good, but measured a 1.2 fg. A bit high, no? Hopefully it's just a bad reading.

Put a plastic bag over top the bottles just in case more fermentation goes on and causes bombs.

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Old 08-19-2013, 10:35 AM   #913
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Just the stout i am looking for, will brew very soon.
Being new to the game, i noticed that you carbinated @ 2 volumes, Kegging i presume, so how would that equate to bottled priming suger over 5 gals?

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Old 08-20-2013, 03:25 AM   #914
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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'm a new brewer, have brewed two 5 gallon batches so far, a golden ale and a Belgian wit. I'm looking to give this recipe a try! Could someone give me instructions on how to brew the extract version of this recipe? Like minute additions of ingredients, when to boil, when to add ingredients, and anything else you can tell me that will help this turn out well! Also, do I steep the grains? At what temp?
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Old 08-21-2013, 11:06 PM   #915
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Anybody get any "floaties" in their stouts when they chill them? I had one in the fridge for about a week, poured it, tasted great, except had some floaters in it. I've just cracked another from the batch, warm, and it is fine. Excellent, in fact. Might have been a one-off infection, but I am also wondering if something was precipitating out in the cold.

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Old 08-23-2013, 11:42 PM   #916
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Brewed this in July. Changed to US05, and Galena Hops. Came out great!

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Old 08-24-2013, 12:13 AM   #917
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Quote:
Originally Posted by gatorbite87 View Post
Brewed this in July. Changed to US05, and Galena Hops. Came out great!
I also brewed it with 05. While it turned out great, I wonder if it would have been better with a malt-favoring yeast. The 05 definitely makes the coffee and chocolate shine, though.
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Old 09-03-2013, 03:11 AM   #918
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Used 1028 as my yeast, as I had a yeast cake from an IPA that I moved into the secondary a few days back.

I tasted the mash, before adding the sparge, and it was amazing - chocolate, caramel.

Has anyone tried an imperial version of this? I'd love to try a 3-gallon version with a higher starting gravity, to capture more of that chocolate flavour.

Any thoughts?

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Old 09-04-2013, 06:55 AM   #919
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So I force carbed the all grain recipe of this for 1 day, then let it sit at 11 psi for 4 days. It is already definitely my favorite beer I've ever made, I know it will get even better with age but I really don't see it lasting very long. I'm getting the ingredients and brewing this again Friday. Thanks to the op for this awesome recipe. This is a must brew...and brew a lot because you'll wish you had more!

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Old 09-10-2013, 02:59 AM   #920
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Just brewed it today I was a little low on my OG 1.055 but I blame that on my sparge technique it was my first time batch sparging vs. fly. Also my yeast (Denys favorite 2 packs) shipped hot so I pitched both of those and some washed 1028 just in case so crazy brew day hopefully it'll come out okay.
If anyone has used two types of yeast some reassurance would be great!

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