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Old 08-25-2011, 10:58 PM   #11
TheWeeb
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just poured another glass of this and added 1/2 ounce of Red Stag, that cherry boosted version of Jim Beam. Oh my..... black forest cake soaked in bourbon! the next one must be a drier chocolate cherry bourbon stout, with maybe a full bottle of Red Stag in the secondary and basing it on a more simple dry stout recipe.

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Old 08-29-2011, 02:36 PM   #12
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Is there anything that you would change with this recipe? Has anyone else tried it and given you feedback. I would like to brew a stout next and this one sounds yummy

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Old 10-05-2011, 03:41 PM   #13
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I'm excited to try the s'mores recipe next! I did an impromptu version of you Pumpkin Porter last night. Fingers crossed!

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Old 10-05-2011, 03:46 PM   #14
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Welcome to the forum, Kea!

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Old 06-03-2013, 08:52 PM   #15
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Sorry to dig up such an old post, but I'm gathering the supplies to make this recipe next. Being only my second 'from recipe' brew, I had a few questions about the instructions.

My question is when do we add the Chocolate Syrup? Should that go in at start of boil? What about the Honey? 1lbs of Honey is 16oz, yet 6oz is used for bottle conditioning. Am I adding 1lb of honey into my wort (and if so, where, assuming at start of boil to break it down) or am I tossing in 10oz of honey in my wort and saving 6oz for bottling?

Thanks!

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Old 06-04-2013, 08:16 PM   #16
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Seeing this thread pop up in my queue makes me want to brew it again! I would add the syrup and honey - all 16 oz - at flame-out. Post how it turns out!

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Old 06-05-2013, 01:49 PM   #17
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Thanks John, I'll give that a shot. I have everything ready to go and will probably brew early next week. I'm looking forward to having this aged up perfectly in bottles for fall camping season.

-John

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Seeing this thread pop up in my queue makes me want to brew it again! I would add the syrup and honey - all 16 oz - at flame-out. Post how it turns out!
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Old 09-20-2013, 03:12 PM   #18
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was wondering if any one tried adding syrups at flameout then more to bottle carb was thinking of trying that when i brew this on sunday.Also is there another acceptable wyeast yeast like american ale 1056 if my lhbs does not have 1084?Any pointers or tips would help very much.thanks guys

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