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Old 04-22-2011, 10:06 PM   #281
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so after a couple of months this thing is really tasty, great head (even used non fat-free cocoa). Its still thin (my fault), but delicious....packs one hell of a punch though

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Old 05-31-2011, 05:05 PM   #282
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So, I love outmeal stouts and I'm about to brew my first all grain batch. Should I stay away from this receipe as it will be my first all grain batch?

Did anyone convert this to all grain yet?

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Old 05-31-2011, 07:28 PM   #283
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Replace the extract with some 2 row and a little munich to get to the same OG and you should be fine. Seriously, the chocolate dominates this so much that you won't notice if it's not an exact replacement for the amber extract.

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Old 06-01-2011, 02:08 PM   #284
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Quote:
Originally Posted by pola0502ds View Post
So, I love outmeal stouts and I'm about to brew my first all grain batch. Should I stay away from this receipe as it will be my first all grain batch?

Did anyone convert this to all grain yet?
There was an all-grain recipe much earlier in the thread: http://www.homebrewtalk.com/f68/doub...8/#post1576320

That's the one I used, I just finished transferring it to the secondary on Monday. It should be okay, although I screwed up the sparge (it was my first all-grain ever, and the sparge water temperature was too low) so I didn't get as much extracted as I should have. Nonetheless, it tasted fine to me so I'm letting it go through to maturity.

(Side note: mine is more of a Mocha Stout: I added 16 ounces of cooled espresso to the secondary on top of the vanilla. The taste test was promising!)
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Old 06-01-2011, 03:33 PM   #285
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So if i wanted a thicker body with a silky mouth feel how would you change the receipe and what would your mash temp be?

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Old 06-06-2011, 02:51 AM   #286
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I'm about halfway through (drinking) a batch of this. Nothing new in saying this, but it's a really great recipe. Everyone who's tasted it has raved about it. My batch came through with a more subtle chocolate flavor and a lighter, dryer mouthfeel than I was expecting.

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Old 06-08-2011, 02:29 AM   #287
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So if i wanted a thicker body with a silky mouth feel how would you change the receipe and what would your mash temp be?
I'd be sure to add a generous portion of lactose, and mash around 150. You might also use a less enthusiastically attenuating strain of yeast to leave more sweetness in the beer. I don't have any great suggestions there, every yeast I use seems to clean house pretty well.

Hope that helps.
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Old 06-08-2011, 05:01 AM   #288
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Quote:
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I'd be sure to add a generous portion of lactose, and mash around 150. You might also use a less enthusiastically attenuating strain of yeast to leave more sweetness in the beer. I don't have any great suggestions there, every yeast I use seems to clean house pretty well.

Hope that helps.
What does sweetness have to do with it? He's asking about mouthfeel. If you dump in a bunch of lactose it's going to totally change the character of this beer.
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Old 06-09-2011, 10:59 AM   #289
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I am ordering grain today and should brew saturday or the following weekend.

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Old 06-14-2011, 10:52 AM   #290
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Can i switch out the flaked oats for some Thomas Fawcet Oat Malt? Is so, would I be able to use the same amount?

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