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Old 07-05-2010, 09:46 PM   #121
ubermick
 
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Jul 2009
San Rafael, California
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Had it this weekend, and it was excellent. Dry hopping with the espresso beans really took this to the next level, added a nice roastiness to it, along with some bitterness that perfectly offset the sweetness from the lactose. The growler I brought up was gone in under a half hour (just two of us drinking beer, and I left my brother in law to it after one, figuring there's a keg of it waiting for me at home!)

Next time I brew this (and I WILL brew this again) I think it'll be a base for a chocolate cream stout.

 
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Old 07-13-2010, 06:04 PM   #122
mikeerich
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Apr 2009
Austin TX
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Just bottled this 2 days ago. I had a small glass straight from the fermenter. Its delicious! Awesome recipe!
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Old 07-13-2010, 06:08 PM   #123
NCBeernut
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May 2009
Raleigh
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Quote:
Originally Posted by mikeerich View Post
Just bottled this 2 days ago. I had a small glass straight from the fermenter. Its delicious! Awesome recipe!
Haha. It needs a bit more than 2 days in the bottle, but thanks for the praise. Glad you are enjoying it.

 
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Old 07-14-2010, 03:18 AM   #124
copper
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Jun 2010
Arlington, TX
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Actually getting waay excited about this one after reading through the thread. I've bumped it to the top of my list and will be brewing this one as soon as my Hefe is in the bottle!
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Old 07-17-2010, 03:39 PM   #125
craigbrew
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Dec 2008
warren, MI.
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Well I have just read this whole thread and I have been looking for a base stout for my Jamocha Stout that I want to make. I think I'll follow the recipe and add Chocolate nibs and cold brewed coffee in the secondary.
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Old 07-18-2010, 02:22 PM   #126
MetallHed
 
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Jun 2010
Chippewa Falls, Wisconsin
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sounds great!

I think I might try brewin this one up. I dont have experience with DME so according to my calculation I should be using ~3.6# Amber LME and ~1.2# Wheat LME, sound okay?
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Old 07-20-2010, 06:57 PM   #127
Naked_Eskimo
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Jul 2010
USA
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I'm curious why the use of Wheat extract? Seems an unusual choice of extract for a stout?

I'm a total beginner, so please forgive the naivete of the question.

 
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Old 07-20-2010, 08:46 PM   #128
JediJoel
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May 2009
Whittier, Ca
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Brewing this today!

And I'm no expert either but I would guess the wheat is for head retention and adds a complexity to the sweet taste complimenting the lactose.

 
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Old 07-20-2010, 09:45 PM   #129
NCBeernut
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May 2009
Raleigh
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Quote:
Originally Posted by JediJoel View Post
Brewing this today!

And I'm no expert either but I would guess the wheat is for head retention and adds a complexity to the sweet taste complimenting the lactose.
You pretty much nailed it. I wanted this one to have a really nice head. I don't know how much it really makes a difference having it in there or not. This was one of my first recipes and I really liked it so I just don't mess with it. This is almost certainly true for the amber DME - if I still brewed extract, I would just increase the crystal malt and use extra light DME instead of the amber.

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Old 07-21-2010, 09:56 PM   #130
kcpup
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Aug 2009
Missouri
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Hi, NCBeerNut -

This looks like just the ticket for a chocolate stout base. Did you ever try the cocoa and vanilla bean (an earlier post of yours indicated you wanted to try that)? If so, would you mind sharing the quantities and how long in secondary w vanilla beans, etc? Looking forward to brewing this up! Thanks

 
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