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Old 10-27-2009, 03:48 AM   #11
Sep 2008
Posts: 33

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's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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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
Oct 2013
Rosmuc, Galway
Posts: 69
Liked 12 Times on 11 Posts

Cocoa nibs in secondary give a lovely chocolate flavour
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