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Old 10-13-2009, 09:12 PM   #1
NCBeernut
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May 2009
Raleigh
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Recipe Type: All Grain   
Yeast: Wyeast 1450-PC - Denny's Favorite 50   
Yeast Starter: Yes - 1 Liter   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.020   
IBU: 27   
Boiling Time (Minutes): 60   
Color: 36   
Primary Fermentation (# of Days & Temp): 30 Days @ 67 F   
Tasting Notes: Silky chocolate and coffee backed by smooth caramel.   

I brewed this with extract, so the extract version is the real thing. The AG conversion should be dead on. Both are included. I used Wyeast 1450 PC - Denny's Favorite 50. This is a summer seasonal strain, originally the discontinued BrewTek CL-50, made famous by Denny Conn. Wyeast suggests 1056 as a good substitute, but I would use Wyeast 1028 or 1084. Mine finished out at 1.020 with Denny's - just a tad higher than it is supposed to.

Coffee and chocolate hit you up front intermingled with smooth caramel flavors that become noticeable mid-palate. Nice roasty finish rounds it out. Balanced and not cloying at all, but obviously leaning slightly to the sweeter side. Very smooth and creamy. You would think at least a little coffee or chocolate is actually used in this brew, and that is where it gets the name - Deception.

Brew it. Seriously. Do it. You will not be disappointed. It will be one of the best stouts you have had.


Extract:

4.50 lb Amber Dry Extract - 53.76 %
1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
0.50 lb Roasted Barley (300.0 SRM) - 5.97 %
0.50 lb Lactose 5.97 % (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)


All-Grain (assuming 75% efficiency):

6.5 or 7 lb Pale Malt (2 Row) US (2.0 SRM)
1.5 lb White Wheat Malt (2.4 SRM)
1.00 lb Caramel/Crystal Malt 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.50 lb Lactose (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)

Mash 60 min @ 152

Ferment 1 month @ 67 degrees F
I carbonated 2 volumes, but I suppose you could go higher


Enjoy!




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Old 10-13-2009, 10:35 PM   #2
KingBrianI
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May 2008
Durham, NC
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Quote:
Originally Posted by NCBeernut View Post

Brew it. Seriously. Do it. You will not be disappointed. It will be one of the best stouts you have had.
Listen to him! He let me try a couple bottles of this one and it is probably the best stout I've ever had! I'm usually not even a fan of milk stouts but this one was excellent. Like he said, it is not at all cloying, but incredibly rich, thick and delicious. When he poured me a glass I was blown away by the aroma. You could literally pull out rich dark caramel, creamy chocolate and smooth coffee aromas, each completely distinct but blended together perfectly. It is amazing.

The flavor takes what the aroma hints at, and makes it real. The caramel, chocolate and coffee overrun the tongue while the smooth velvety texture give it weight. It actually reminds me of what a cafe mocha milkshake drizzled with caramel sauce would taste like, but in a good way! I'd like to say this beer would be a perfect dessert but to be perfectly honest, I could drink it all day.

This is the only beer I've ever tried that makes me want to go back to extract brewing. The original recipe is so perfect I wouldn't want to upset the balance of anything by trying it all-grain. Having said that, I'm sure the all-grain recipe is fantastic. I'll probably do it all grain when I brew it - and I will brew it - soon! But there is the temptation there to replicate the original exactly.

Having said all that though, my recommendation is that if you're looking for a stout recipe, or even if you're not, brew this beer. You won't be disappointed.


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Old 10-14-2009, 12:47 AM   #3
NCBeernut
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May 2009
Raleigh
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Thanks! Glad you enjoyed it. Plenty more

 
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Old 10-19-2009, 12:21 PM   #4
pzack
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Dec 2008
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I think this will be my next batch.

 
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Old 10-19-2009, 01:24 PM   #5

This post is making me impatient - I'm waiting for a cream stout to finish up! When it's done (and if it's good!) I'll post the recipe. In the batch I'm waiting on, I used Munich malt as the base, used more lactose than in the recipe above, about 5 more ibu's, and intend to prime with the Kreamy-X product I read about here on HBT.

I am really looking forward to enjoying a cream stout as winter descends upon us!

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Old 10-28-2009, 04:18 PM   #6
NCBeernut
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May 2009
Raleigh
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Quote:
Originally Posted by pzack View Post
I think this will be my next batch.
Definitely let us know how it turns out! And what yeast you use.

 
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Old 11-11-2009, 12:55 PM   #7
pzack
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Dec 2008
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Quote:
Originally Posted by NCBeernut View Post
Definitely let us know how it turns out! And what yeast you use.

I was thinking the 1028? What are your thoughts?

 
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Old 11-11-2009, 02:02 PM   #8
NCBeernut
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May 2009
Raleigh
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I think 1028 will be great. This beer will definitely benefit from the good attenuation - Denny's yeast actually attenuates about the same.

I thought my beer finished high because Beersmith had lactose as being partially fermentable when it is not. I think if I would have used something like 1968, it might have been a little too sweet.


On another note, I drank a couple last night and the roastiness is coming out more. I'm really liking how it has developed.


 
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Old 11-15-2009, 10:51 PM   #9
jeremysavoy
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Sep 2009
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Just brewed this today, Partial Mash .... 3lbs Marris Otter + 2.5lbs DME for the base malts and I used .85oz of whole leaf Galena at FWH and I used 1084 Irish Ale (Denny's Fav seems to be done for the year with the lager yeast at LHBS now) ... all other ingredients on the grain bill were exactly the same so this will be similar but different ... never brewed a stout but can't wait to get this one hooked up to a tap !!!

 
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Old 11-16-2009, 01:56 AM   #10
NCBeernut
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May 2009
Raleigh
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I think that Maris Otter will be a nice addition. The Irish Ale yeast should be a great choice since it has pretty full attenuation and works well with roasty wort - I didn't even think of using it before. Let me know how it turns out with that - I would like to add suggestions for alternative yeast strains to Denny's that have worked well with this, both for others and for myself.




 
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