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Old 10-24-2009, 02:54 PM   #21
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How would maris otter look in this recipe? It is used in a lot of RIS's.
No clue... Just used it in a pale ale, though. Probably can't hurt... Would love to know about it when you experiment!

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Also for the OP, Founder's website boasts 60IBUs not 30, what's your rationale? Also what are your pre and post boil volumes?
The original BYO recipe said around 60, then I checked Founder's site which said 30-ish... It has been posted somewhere around here that Founders recently changed their site to 60. So... I originally went with 30 and I'm not going to change back because I think it's delicious.

Also, some of the unsweetened chocolate and boiled coffee probably ups the perceived bitterness a bit, eh?

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Just Curious. If you're not adding anything to the secondary fermenter on this one, why do you bother racking to a secondary at all??
I just racked to 2ndary and I had about 4 inches of chocolate sediment. Some of that got racked along with the beer, so I am thinking in 3 weeks when I bottle, there's that much less choco-gunk to try to rack off of. I do know that clearing a jet black beer is not necessary.
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Old 10-27-2009, 01:39 AM   #22
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Just racked this to secondary yesterday. Started at 1.096 and took a reading and I'm at 1.027. That's a tad over 9abv right now and I was getting some bubbles this morning. I tasted the sample and it was awesome. Can't wait for this one to finish.

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Old 11-07-2009, 04:03 PM   #23
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Maybe Founder's up'ed the IBUs to 60 to for balance reasons. The BU:GU ratio with your recipe it about 0.33, while if I bump the IBUs to around 60 in my brewing software the BU:GU is about 0.66. I think I may use 1oz of Nugget instead of 0.5oz and see how that works out. Also, I think I'll try maris otter too. Buying the ingredients today. Let you all know how it turns out!

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Old 11-24-2009, 01:09 PM   #24
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Bottled this on Sunday. I added two oz. of Starbucks Cafe Verona - Dark Cocoa Roasty Sweet and 2 oz. of Starbucks Columbia - Balanced Nutty coffee both cold pressed. I also added two Vanilla beans steeped in Captain Morgans spiced rum. I ended up at about 9.6 abv and the hydro sample was pretty tasty. Now for the long wait. I never really manage to keep my batches around for a few months before they are gone so I'm hoping I can age most of this for at least 6 months without any oxidation issues.Wish me luck.

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Old 12-06-2009, 05:15 AM   #25
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Brewing a version of this tomorrow. Using Magnum and Hallertau because I have plenty in stock. Got some Gihardelli (sp?) chocolate to add to the boil. Also got a mix of French vanilla and dark french roast coffe to add to the boil. I am then going to add some Mayan Black roast whole beans soaked in Captain Morgan Private Stock to the secondary. Should be a great beer!

Gonna try to jack this one up to 10.5%.

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Old 12-06-2009, 10:16 AM   #26
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Brewing a version of this tomorrow. Using Magnum and Hallertau because I have plenty in stock. Got some Gihardelli (sp?) chocolate to add to the boil. Also got a mix of French vanilla and dark french roast coffe to add to the boil. I am then going to add some Mayan Black roast whole beans soaked in Captain Morgan Private Stock to the secondary. Should be a great beer!

Gonna try to jack this one up to 10.5%.
Just 2 words of caution... The 8.3% is a good number. I'd worry about it being "hot" at 10%. In the future, I actually want to back it down to the 6.5%-7% range. When I did the vanilla latte version it was about 7%.

And what kind of Gihardelli? I'd worry about the oils if it's normal candy... Chocolate in beer should have as little oil as possible, ie: cocoa powder or baking bars.

Good luck! Let us know how it turns out. It does sound delicious!
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Old 12-06-2009, 02:17 PM   #27
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Has anyone made an extract conversion for this beer? I am new to homebrewing and would like to make an extract version of this beer. It is one of my favorites.

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Old 12-06-2009, 02:49 PM   #28
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BYO did the original recipe that DubbelDach tweaked, which has an extract version.

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Old 12-06-2009, 02:53 PM   #29
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And what kind of Gihardelli? I'd worry about the oils if it's normal candy... Chocolate in beer should have as little oil as possible, ie: cocoa powder or baking bars.
I used Gihardelli in mine. It was in the baking section of the grocery store so I assumed it was fine.I have another week before it will be three weeks in the bottle and I'll report back after I've sampled it.
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Old 12-06-2009, 04:38 PM   #30
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Just 2 words of caution... The 8.3% is a good number. I'd worry about it being "hot" at 10%. In the future, I actually want to back it down to the 6.5%-7% range. When I did the vanilla latte version it was about 7%.

And what kind of Gihardelli?
I am gonna age this one until the flavor mellows out a little. I have had a few really good oatmeal stouts around 10% and I liked them. I like the added sweetness with this beer so we will see how it goes. That is the beauty of homebrewing!

The chocolate that I am using is the 60% Cacao and 100% cacao.

Kicking off the brewday in a few minutes. Will let you know how the day goes! I have some new equipment that I am still dialing in, so I plugged it into beersmith at 55%. I noticed that my LHBS grain mill's crush sucks so I ran the grain through twice this time and tightened it up, so I am not going to be suprised if I get closer to 70-75% which would give me closer to 10%.
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