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Old 02-10-2012, 10:38 PM   #11
michael.berta
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Originally Posted by MikeRoBrew1 View Post
Any comments if I decide to leave out the 'essence'? Thanks for the neat recipe.
It's for aroma and ads a lot of it.
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Old 02-10-2012, 10:39 PM   #12
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Unsweetened cocoa powder?
Unsweetened because you don't want the sugars in chocolate to ferment. 100% cocoa is the way to go!
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Old 02-21-2012, 03:23 AM   #13
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Originally Posted by michael.berta View Post
This Chocolate Stout is really good. I call it Five Horizons because of my love for the band Pearl Jam and their song "Black". The chocolate comes through HUGE which is the point here. It makes a great desert beer, stout float or irish car bomb.

Grain:

20LBS American 2-row
2 LBS flaked oats
1LB Chocolate Malt
1LB Roasted Barley

Hops:

3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes

30 IBUs Tinseth

Yeast:

Nottingham

Extras:

8OZ 100% Cocoa Power added 5 minutes before flameout
Dash of Chocolate Essence added when kegging
what would 1-2 lbs of lactose do to this beer?
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Old 02-28-2012, 12:21 AM   #14
michael.berta
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Originally Posted by thrstyunderwater View Post
what would 1-2 lbs of lactose do to this beer?
I'm not sure. I haven't brewed it with Lactose. If you are going to do that I'd cut back on or eliminate the flaked oats as both of these provide body to the beer... -Mike
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Old 10-29-2013, 01:58 AM   #15
d2xx
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just brewed this on sunday. made a 5.5 gal batch. I cut the recipe in half except for the chocolate malt and roasted barley. also used the full 8 oz Hershey's cocoa powder(rehydrated). it's going crazy in the fermenter right now. it tasted amazing going into the fermenter.

does anybody think that leaving the roasted barley at 1 lb will give an extremely strong coffee flavor?

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Old 11-02-2013, 01:33 AM   #16
michael.berta
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just brewed this on sunday. made a 5.5 gal batch. I cut the recipe in half except for the chocolate malt and roasted barley. also used the full 8 oz Hershey's cocoa powder(rehydrated). it's going crazy in the fermenter right now. it tasted amazing going into the fermenter.

does anybody think that leaving the roasted barley at 1 lb will give an extremely strong coffee flavor?
Probably not. If you want a coffee flavor grind some coffee (course like a french press to prevent oxidation) and "dry hop" in the keg or secondary.
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Old 11-21-2013, 07:17 PM   #17
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Started at .058 and finished at .018. Tasted wonderful going into the keg. Thx for a great recipe.

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