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Old 07-07-2006, 06:04 PM   #11
sirsloop
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Quote:
Originally Posted by david_42
I've found a little vanilla in the secondary can help bring out the chocolate, about 1/2 oz.
interesting... i may do that...

Another idea I had was to use German Chocolate Cake flavored coffee (Timothy's has it for $10/lbs, 20 shipped). I dont think i'll do this, but it would probably be easier, and taste correct.

 
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Old 07-07-2006, 07:27 PM   #12
Yooper
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I think chocolate, coffee, etc all sound good for a stout. I'm thinking the coconut doesn't sound good at all! But, my tastes aside- I used a little vanilla extract in the secondary of a beer. Maybe you could add a hint of coconut in secondary by using a coconut extract? Maybe try less than 1 teaspoon to a bit and see if it's got the flavor you're looking for. If so, add it to the secondary. Or add it at bottling. That way you can make your German's Chocolate Stout with the recipe you provided, and still have the coconut you're looking for.

I think that the idea of roasted coconut that you mentioned in the original post would probably not be very good. Roasted coconut just really doesn't taste very good. You could add some raw coconut meat for truer flavor, but that may be too oily.

Just my .02 cents.

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Old 07-07-2006, 07:35 PM   #13
sirsloop
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I really have been wondering how it will work myself. I have been searching around for other people's responses online... the vast majority of them have excellent things to say about it.

maybe the solution is to just use creme de cacao, cocnut extract, and carmel extract in the secondary...
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Old 07-12-2006, 04:46 AM   #14
sirsloop
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German Chocolate Stout - 5.5 gallons

3lbs Light Extract
6lbs Dark Extract
.5 lbs Cracked Roasted Barley
.25 Finely Ground Expresso Coffee
4oz Herseys Cocoa Powder (unsweetened raw Cacao)
1oz Coconut Extract
1oz Pure Vanilla Extract
1oz Chocolate Extract
1oz Saaz Hop
1oz Chinook Hop
1 packet of yeast
2/3 cup Corn Sugar

Procedure
•Place one bag of roasted barley in 2 gallons of water and bring to 160°F
•Steep for 20 minutes – stirring regularly and vigorously
•Pull out grain bag – sparge with 170° water optional
•Add coffee bean and Cocoa Powder and stir until dissolved
•Add malt extract and and boil for one hour
•Add Chinook Hops at 60 minutes
•Add Irish Moss at 15 minutes.
•Add Saaz Hops at 15 minutes
•Add 1oz Pure Vanilla Extract, 1oz Chocolate Extract and 1oz Coconut Extract at end of boil
•Secondary, Rack, and bottle as you see fit.

I was going to origially use half an ounce of chocolare extract, and a half of vanilla but didnt realize I had 2oz bottles. Ended up with an ounce each so we'll see what happens with that. I added it to the end of the boil after hearing some words from my buddy. He told me that they can get very overpowering if you put them in the secondary, and it mellows out the extract flavors a bit if you add them prefermentation. I added a couple drops of each to one of my coffee stouts and agreed.

I was a bit surpised with the gravity. It came out to 1.074 OG...LOL... gonna be nuts if it gets down to 1.012 FG!!

The last batch I made similar to this I used 8lbs extract, like 3 pounds cracked barley and made 5 gallons, OG was 1.055 ended at 1.012. I figured I would up the extract a pound, add a half gallon more to the wort and I would end up around 1.060. I dunno how it will come out...lol...

Percent Alcohol By Volume (ABV): 8.58%
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Old 07-12-2006, 11:38 AM   #15
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But like "Jello" or "Coke" Andre, it has become synonomous with that type of chocolate since it is also called "Baking chocolate".. Baker's Chocolate Company was bought out a century ago.

 
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Old 07-12-2006, 02:26 PM   #16
sirsloop
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and off it goes... bubbling like a madman!!!
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Old 07-12-2006, 04:06 PM   #17
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Quote:
Originally Posted by Andre Agassi
Yup and 'baker's chocolate' is not generic for bitter/semi-sweet chocolate used for baking, its some dude named 'Baker' and his chocolate company.

Yeah, and you may not know this either, but "Milk Chocolate" actually has nothing to do with the dairy product. It's named for Harvey Milk, former City Supervisor of San Francisco, the first openly gay politician to achieve any sort of meaningful public office.
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Old 07-12-2006, 04:52 PM   #18
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I didn't know Harvey was that old, milk chocolate has been around since 1876. Maybe your confusing this with the term "Milking it".

So, we're looking at Labor Day for this stout at the earliest?
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Old 07-12-2006, 05:01 PM   #19
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Oh boy, I hope I don't have to clarify the joke-ful nature of my above post?

(And "milking" seems to come pretty directly from the act of milking- unless you, too, were making a joke?)
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Old 07-12-2006, 05:08 PM   #20
sirsloop
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Quote:
Originally Posted by david_42
I didn't know Harvey was that old, milk chocolate has been around since 1876. Maybe your confusing this with the term "Milking it".

So, we're looking at Labor Day for this stout at the earliest?
well... it'll probably be aged enough by then but I'll absolutely try one a week after bottling

You are about right though...this beer will need AT LEAST 4 weeks to age. Its gonna have quite a complex flavor
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