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Old 12-28-2012, 05:29 PM   #111
cbehr
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May 2012
Ephrata, PA
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Quote:
Originally Posted by lxxenigmaxxl View Post
How is fermentation going so far .
Great, left it go a little over a week, then racked to secondary w/ chocolate and a vanilla bean. Looking good now, I'll try to grab a pic.

 
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Old 01-10-2013, 03:27 PM   #112
lxxenigmaxxl
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Oct 2012
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Well its been 13 days in the fermenter and I think its ready to start secondary. The SG started at 1.070 and finished at 1.020. I did alter the recipe a bit to have a slightly higher ABV thinking stouts should have a little heat to them for the cold winters.

Switched from Nottingham to London Ale III to get rid of the tang that Nottingham tends to have. Also +added 3 more pounds of pale malt, 6oz of corn sugar(for heat). Left out the cocoa powder for 2-3 weeks in secondary on top of 6 oz of vodka soaked cacao nibs.

I left out the cc powder because I here it adds bitterness and also screws with head retention. I'm hoping the nibs do the trick. I don't think swapping out the Nottingham was a great idea as the beer is a little sweet for my liking. I think the Nottingham would have added that bit of sourness that you get from most stouts. Depending on how this turns out I might try it again with 3-4 oz less lactose.

Anyway, I will post my thoughts when everything is done.
Thanks for listening to my rambling

 
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Old 02-28-2013, 09:39 PM   #113
MrSnrub
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Oct 2010
Pittsburgh, PA
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I used this recipe as a base for a Mexican chocolate stout. I steeped 4 oz. cacao nibs, 3 cinnamon sticks, and one dried chile de arbol in vodka for about 6 weeks and added the extract to the keg. This did not produce enough "Mexican" flavor so I put 5 cinnamon sticks and 3 chiles in a mesh bag and tossed it in the keg. Within a few days the flavors got to where I wanted them. Great beer! Next time I will skip the extract and add all the stuff directly to the keg.

 
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Old 03-13-2013, 09:53 PM   #114
Bertleman
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Mar 2013
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Was the chocolate extract the only priming sugar added. I don't have a keg but would like to give this a crack so wondering what to prime with. Also where to get milk sugar?

 
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Old 03-13-2013, 09:59 PM   #115
truckmann
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Aug 2007
Mannford, OK
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You will need to add priming sugar in order to bottle. The chocolate extract is mainly for aroma and some additional flavor. Lactose can be had from the same places you buy your beer ingredients. It is an unfermentable sugar that is commonly used in beers like milk stouts to add sweetness.
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Old 03-13-2013, 11:13 PM   #116
Bertleman
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Mar 2013
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So just the usual cup of malt extract or should i lower it to counter for the sugar content of the extract? Just a little worried about stout exploding all over my carpet!

 
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Old 03-13-2013, 11:14 PM   #117
Bertleman
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Mar 2013
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*chocolate extract sorry

 
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Old 03-13-2013, 11:42 PM   #118
truckmann
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I wouldn't worry about sugars in the chocolate extract. It's mainly just flavor and aroma oils and some alcohol. You should be fine with your normal amount of malt extract or priming sugar.
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Old 05-08-2013, 11:35 PM   #119
hethacker12
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Sep 2012
Los Angeles, California
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so i brewed the young's double chocolate stout variant on this about a month ago and kegged it last week, OG was spot on and FG was at 1.019.
i compared it to an actual youngs and noticed that it was not as crisp and more bitter than the youngs. the chocolate was also subdued and i added the .6 oz of choclate extract. any ideas to lower bitterness and increase crispness?
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Old 05-19-2013, 09:21 PM   #120
Bad_Horse_Brews
 
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Jan 2013
Odenton, Md.
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So, I'm thinking of using this recipe with vanilla and clove added in, any thoughts?

 
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