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Old 12-18-2009, 12:27 AM   #1
Eastside Brewer
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Feb 2007
Posts: 328
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I have 6 gallons of a pretty big american stout that I added cocoa powder to the last 5 min. of the boil. It's been in the fermenter for a little over a month, It is a little over the top with bitterness from the cocoa.

Recipe;
Amount Item Type
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
1.75 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Chocolate Malt (350.0 SRM) Grain

Boil Amount Item Type
60 min 0.75 oz Columbus (Tomahawk) [14.30 %] (60 min) Hops
20 min 2.00 oz Centennial [9.90 %] (20 min) Hops
5 min 2.00 oz Columbus (Tomahawk) [14.30 %] (5 min) Hops

Amount Item Type - Added last 5 min. of Boil
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar
1.00 lb Molasses (80.0 SRM) Sugar
1.00 lb Cocoa Powder



I am thinking I could;
1. Leave it alone, keg, carbonate and let age a little. Or
2. Transfer into secondary with some Vanilla bean and brown sugar?

Any suggestions???

Eastside



 
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Old 12-18-2009, 01:47 AM   #2
WenValley
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Jun 2009
Wenatchee WA
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I did a Chocolate Espresso Stout that called for 8 ounces of powdered cocoa. The espresso part was the dominate flavor when I kegged it three months ago, but now the espresso is smoothing out, and it's a very nice beer. I'm thinking that I would let it age for a month or so and then, if necessary, hit it with some vanilla beans.
It's pretty amazing how the flavors move around over time. Good Luck...


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Old 12-18-2009, 01:58 AM   #3
darknova306
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Nov 2009
Rochester, NY
Posts: 82

Most of my imperial chocolate stouts (starting anywhere between 1.085 and 1.100) take anywhere from 3 to 6 months to condition before I think they're really 'ready'. Give it time.
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Old 12-18-2009, 03:06 AM   #4
Eastside Brewer
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Feb 2007
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Thanks guys, good feedback.

Happy brewing!

Eastside

 
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Old 12-18-2009, 04:20 PM   #5
black95tt
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Dec 2009
Akron, Ohio
Posts: 19

Quote:
Originally Posted by darknova306 View Post
Most of my imperial chocolate stouts (starting anywhere between 1.085 and 1.100) take anywhere from 3 to 6 months to condition before I think they're really 'ready'. Give it time.
This. The one I'm drinking now was brewed in February. It's just now coming around.
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Old 12-18-2009, 04:29 PM   #6
cheezydemon3
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Nov 2009
louisville
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Brown sugar will not sweeten much.



 
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