Spice, Herb, or Vegetable Beer Double Chocolate Oatmeal Snout - Page 36 - Home Brew Forums
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Old 11-29-2011, 02:47 AM   #351
peanasky
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Jun 2010
Central WI
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This is excellent. Brewed it this summer and have just really started drinking it. Damn this is tasty. Props to you for this recipe!



 
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Old 11-29-2011, 10:44 PM   #352
landshark
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Mar 2011
Lone Jack, Missouri
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Marking for tomorrow and my trip to the LHBS to get my specialties. Going to offshoot some with the AG way though...



 
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Old 11-30-2011, 06:25 AM   #353
ChshreCat
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Aug 2008
Camano Island, Washington
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Glad everyone's liking it. I need to brew some more. Went to beer storage and found I was out of this one!
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Old 12-03-2011, 05:08 AM   #354
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Dec 2008
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Hey chshrecat. Although your recipe sounds tasty and will be going onto my to do list my question is more about Wondercocoa. I'm doing an Imperial stout tomorrow and I'm trying to judge how much to use. I was wondering what's the longest you've kept a bottle of your DCOS.I'll likely lay some of mine down for awhile so I'm wondering if the flavor fades. Although I am a big fan of chocolate I wouldn't mind if it started out strong and faded to let some of the other flavors through over time. Your thoughts.

 
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Old 12-03-2011, 05:37 AM   #355
ChshreCat
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Aug 2008
Camano Island, Washington
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At the amounts I'm using, 6-9 ounces, I've opened bottles after about 18 months or more and they're still cocoabombs. The Wondercocoa is good stuff.
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Old 12-03-2011, 10:31 PM   #356
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Well I decided to just dump the whole can in. After tasting a bit of powder it was very bitter but I mashed in @ 155 so the sample was on the sweet side and chocolaty. I may add some vanilla beans or coffee for some bitterness. I haven't decided yet or oak it as I like the coconut flavor oak brings to the table.Thanks for the advice.

 
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Old 12-10-2011, 06:10 AM   #357
MBruno
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Sep 2011
san diego, ca
Posts: 13

Hey there, so I tweaked this receipe a bit in to a chocolate coffee oatmeal stout. I got a little sip of the beer as I was racking to the secondary this evening - it tasted great. It's about 26 GU's but it's also only 4 gallons as I'm adding 1 gallon of cold pressed coffee in the next few days.

I'm not sure what to do about the vanilla bean though. How do I sanatize / pasturize the bean to avoid infections?

 
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Old 12-10-2011, 06:48 AM   #358
ChshreCat
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Aug 2008
Camano Island, Washington
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I just spray mine down with starsan a couple minutes before I split and scrape it.

but... it's usually done fermenting before the bean gets involved so the risk of infection is pretty minimal at that point.
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Old 12-10-2011, 03:17 PM   #359
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Or you can make a tincure or potion as Randy Mosher calls it using vodka or any other alcohol of your choosing . Just scrape the bean and cut into small pieces add everything to a small amount of vodka and let it sit for a week or so. Many people use vodka as it has very little flavor. The alcohol extracts the flavor from the bean. Then strain and dump the liquid in at bottling or kegging. Plus the alcohol kills anything you don't want in your beer and boosts your abv slightly. But as ChshreCat said. By the time you add it the alcohol in the beer itself will likely kill anything you need to worry about.

 
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Old 12-11-2011, 12:24 AM   #360
MBruno
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Sep 2011
san diego, ca
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Cool - I just let it sit in vodka for a little while and threw the bean in. We'll see what happens I guess!

This is the second time I'm making this beer, first time I'm using the bean though (and chocolate too - forgot it last time haha)



 
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