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Old 10-27-2009, 03:48 AM   #11
messler
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Sep 2008
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Thanks for your help. Well I live in Edmonton and there is only one shop with any real grain selection... and when they're out of something it takes a few weeks to get more (unless I mail order, which has its own problems).

I got a kilo of their chocolate rye. I think I'll try and sub with that... but maybe with slightly lower proportions than chocolate barley. I also plan to add vanilla, coco and cinnamon to the mix. any thoughts?

 
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Old 10-27-2009, 01:10 PM   #12

Go easy on the vanilla and use more cocoa than you think is needed. I usually dump about 8-10oz. of bakers unsweetened cocoa powder into my chocolate stout recipe.
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Old 10-27-2009, 01:50 PM   #13
david_42
 
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Unless the Lovibond is greatly different, I'd just use the same amount as the recipe calls for.
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Old 11-04-2015, 06:43 PM   #14
Rosmucman
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Cocoa nibs in secondary give a lovely chocolate flavour
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