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Old 05-07-2012, 06:27 PM   #391
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Quote:
Originally Posted by JMSetzler View Post
My next brew is going to be an all-grain chocolate oatmeal stout that is going to be based on your ideas here. The ingredients will look somethign like this:

9 lbs pale 2-row malt
1lb flaked oats (i might toast these.. not sure yet)
3/4 lb crystal 60L
3/4 lb chocolate malt
1/2 lb cara-pils
1/2 lb roasted barley (I may reduce this to 1/4 lb)
1 oz Chinook @ 60 mins
1 oz Glacier @ 5 mins
WLP001 California Ale or S-05 yeast
6 oz cocoa nibs (soaked in small amount of vodka) dumped in secondary
1 or 2 vanilla beans done the same way into the secondary

5.5 gallons into the fermenter

I'm trying to decide what type of body I want for this beer. I'm currently thinking about a medium body and a 154° mash, but I might mash slightly higher but not up to 158°... maybe 155 or 156...

EDIT - 9/15/2009

I did modify this recipe just a little and I will post the update after I have taste tested sometime in December....
Why soak the nibs in Vodka? Is that to sterilize? How much and for how long?
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Old 05-07-2012, 06:58 PM   #392
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Quote:
Originally Posted by kevinb

Why soak the nibs in Vodka? Is that to sterilize? How much and for how long?
That's how you make extract (check the label of any vanilla extract bottle). The alcohol extracts what you need from the bean. Use enough vodka, or whatever spirit you select, to cover the nibs and let them soak for a couple of days. And yes, the vodka does keep it sterile too.
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Old 05-08-2012, 04:35 AM   #393
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Lots of flavors are alcohol soluable. Vodka brings little more to the party than alcohol so it's a pretty good carrier as long as you don't use too much.

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Old 06-05-2012, 04:56 PM   #394
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Originally Posted by Draygon View Post
Brewed this one today, based on the original recipe posted, I did however add in 6oz of Lactose to counter the bitterness of the chocolate.

OG came out to 1.083, some killer efficiency (combined with the lactose) really looking forward to this one. Will post my thoughts after I get it finished.

Initial tasting thoughts were sweet chocolate up front and then bitterness of the hops came through in the after taste, quite good so far.

Edit: Efficiency 89%
How'd this turn out!?
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Old 06-08-2012, 01:41 AM   #395
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Turned out amazing!! Im actually going to enter this into the Gnarly Barley competition here in Colorado in August.

Came out smooth, good mouth feel with really good chocolate tones. Originally thought that the chocolate would be over the top (I used milk chocolate not dark) but it mellowed out considerably. Came out at 7.1%

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Old 08-30-2012, 05:01 PM   #396
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Has anyone used vanilla extract as apposed to a bean? I brewed this earlier this year and it was fantastic. Im going to brew again but wanted to use vanilla extract and add mint leaves. Thoughts?

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Old 08-30-2012, 11:40 PM   #397
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I'd start with a teaspoon or two in secondary, sample it before bottling and adjust a little in the bottling bucket if you need.

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Old 08-31-2012, 07:12 PM   #398
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I notice in the gluten free recipe they roasted the oats. I haven't seen anything here about it, but I'm assuming you do right? What temp how long?

Plan to brew it this weekend as it will be my first partial mash.

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Old 08-31-2012, 08:16 PM   #399
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Nope. I just used 'em as they were.

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Old 09-10-2012, 05:07 AM   #400
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Do you think adding the cocoa powder to the secondary. Would add a smoother more mellow chocolate flavor?? Brew nubie question

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