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Old 09-11-2013, 02:14 AM   #151
benzy4010
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How many ounces of Nibs should be used for 5 gallons and regular Hershey's cocoa powder ?
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Old 09-11-2013, 02:39 PM   #152
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8 oz on the hersheys, I didn't use nibs. I used chocolate extract. It called for .60 oz I accidentally used 1.5 oz I tasted it prior to bottleing and didnt seem too much.
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Old 09-18-2013, 03:03 AM   #153
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Well I checked this one week later and it's down to 1.020. Was kind of hoping it stayed at 1.026. Was surprised it dropped 6 gravity pts from week 3 to week 4. After 3 weeks in primary I thought it was done. Good thing I waited before bottling. Not on purpose though. Just lazy!! Lol.
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Old 09-19-2013, 03:02 AM   #154
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Bottled this today. Taste was bitter chocolate was hoping for a smoother dark chocolate. Used a full lb of lactose to so I'm surprised. Hopefully it smooths out in the bottle.
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Old 10-15-2013, 05:16 AM   #155
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I didn't see it mentioned, so forgive me if I missed it. Take your nibs and roast them, then crush them, and put into a glass jar and cover with vodka, and shake once or twice a day. When ready to use them, the night before put them into a narrow "tall" glass, and insert a straw. When the cocoa butter solidifies, the extract can be removed through the straw preventing the adding of fats to the beer.
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Old 10-17-2013, 01:53 PM   #156
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Quote:
Originally Posted by orangemen5 View Post
Bottled this today. Taste was bitter chocolate was hoping for a smoother dark chocolate. Used a full lb of lactose to so I'm surprised. Hopefully it smooths out in the bottle.
I've done similar beers and it will level out in a few weeks. The highly kilned malts take some time to come together harmoniously. RDWHAHB
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Old 12-05-2013, 08:46 AM   #157
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Has anyone done a extract version of this yet if not how do I convert it thanks for the help
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Old 12-05-2013, 04:00 PM   #158
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Quote:
Originally Posted by Gingerpower12
Has anyone done a extract version of this yet if not how do I convert it thanks for the help Gingerpower
No extract version tht I can see yet. I would plug this recipe into a recipe program first. If you pay for beersmith, I hear it will convert it for you. If not, use the muntons marris otter liquid extract to replace the base malt and half of the 80L to start. Pay attention to your starting gravity and color before you remove the base malt and half the 80L so you know if you have the right amount of extract or if you need to add/remove more crystal malts. The remaining 80L, chocolate malt and roasted barley can be steeped near mash temps for 30 minutes after crushing like normal and lightly sparged (I just pour through a fine mesh strainer into another pot and let the fine sediment drop out, then pour off the sediment into my boil kettle). Also see the Brew Your Own article about converting recipes online sometime from the last 2 years. I found it to be insightful and have some math if that suits you. Feel free to post the recipe and ask more questions before you brew.
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Old 12-06-2013, 12:48 AM   #159
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Extract version

Steep grains about 45min @156'

1/2 pound of crystal malt 80L
1/2 pound of roasted barley
.75 pound of chocolate malt
1 pound of lactose

7 pounds of Amber LME

Chocolate syrup at bottleing

This week coming up I will post my result about the og
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Old 12-30-2013, 09:58 PM   #160
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Recipe design noob here - can someone explain the 90 minute boil time on this?

In researching, I'm seeing a few advantages of a longer boil and none seem to apply to this beer except maybe the last one below.
  • Higher gravity
  • Hop utilization
  • DMS boil off (for pilsners)
  • Maillard reactions (i.e. melanoidin formation)

I'm planning on brewing this next week. I plan to brew 3.5 gal and add orange zest to 1 gallon. I hope it has some where close to the same chocolate level as Southern Tier's Choklat.
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