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Old 11-21-2013, 09:35 PM   #371
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1st post here. 1st all-grain brew day approaching. Would love to pop my cherry making this but my SWMBO has a severe lactose allergy. Is maltodextrin a suitable substitute? 1lb / 5 gal? What might be the profile ramifications? Very interested to hear the forum's thoughts on this. Thank you.
This may not be helpful, but it's my 2 cents.

Mashing higher is good advice; however, If I couldn't add lactose, I'd go with a good oatmeal stout recipe instead of messing with this one.
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Old 11-22-2013, 02:13 AM   #372
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Do you mean add an extra pound of crystal malt, or one pound total? You want to be careful going above 10% crystal. I've heard you can go up to 15% if its balanced out, but I don't know enough to say whether that would be too much here. Might be fine. Hopefully someone else knows. If you can figure out the right amount of crystal I think everything else looks great.
Agreed. I wouldn't add more than 8oz onto this recipe the first time messing with it. I would eager a guess this is a gods beer without the lactose too. I like the 80L malts myself.
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Old 11-22-2013, 10:52 PM   #373
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I may have missed this in the first 15 pages that I read on the thread so my apologies, but what would be the recommended carb level for this brew. I am 3 weeks in primary, still need to take a reading to make sure it's finished but will be looking to bottle half of this batch and keg the other half (10 gal batch). Any advice is appreciated. Thanks.

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Old 11-22-2013, 10:59 PM   #374
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I may have missed this in the first 15 pages that I read on the thread so my apologies, but what would be the recommended carb level for this brew. I am 3 weeks in primary, still need to take a reading to make sure it's finished but will be looking to bottle half of this batch and keg the other half (10 gal batch). Any advice is appreciated. Thanks.
I like to go a little light on this one and put some age on it. This one will age well if you have the restraint. It also gets pretty harsh with too high a carb level (we're talking over carbed though).
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Old 11-22-2013, 11:35 PM   #375
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Thanks Brewski. I do plan to age this for a while. Even thinking of possibly aging on some Makers soaked white oak. Thoughts?

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Old 11-23-2013, 12:03 AM   #376
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I may have missed this in the first 15 pages that I read on the thread so my apologies, but what would be the recommended carb level for this brew. I am 3 weeks in primary, still need to take a reading to make sure it's finished but will be looking to bottle half of this batch and keg the other half (10 gal batch). Any advice is appreciated. Thanks.
You should stick to about 1.8 - 2 volume co2

Stouts are carbed low... Age does make this one better.
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Old 11-23-2013, 12:47 AM   #377
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Thanks Brewski. I do plan to age this for a while. Even thinking of possibly aging on some Makers soaked white oak. Thoughts?
I haven't done much oaking of my beers, but I hear a good toast is the way to go. I guess I would toast and soak.
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Old 11-23-2013, 05:54 PM   #378
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I haven't done much oaking of my beers, but I hear a good toast is the way to go. I guess I would toast and soak.
Exactly what I'm doing Thanks for the tip. Bottled the first 5 gal last night and had me a sample...Amazing already. Can't wait to see what time will do to it.
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Old 11-23-2013, 09:49 PM   #379
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Exactly what I'm doing Thanks for the tip. Bottled the first 5 gal last night and had me a sample...Amazing already. Can't wait to see what time will do to it.
What I really like to do on this beer is speak cocoa nibs in vodka and put the chocolate vodka in right before bottling to make a chocolate milk stout. After you think you have enough chocolate in the vodka, double it.
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Old 11-30-2013, 01:48 AM   #380
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I brewed a very similar extract recipe 3 weeks ago. I was thinking of racking some off into my 1 gal fermenter. How much coca nibs and vodka did you use? Why do you soak the nibs in vodka?

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