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Old 06-20-2012, 10:09 PM   #41
timmah84
 
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Feb 2011
Seattle, WA
Posts: 88


My batch is sitting in the secondary. I racked it over a vanilla extract and a cocoa nib extract I made with a local vodka (Soft Tail Distillery) -- I know it might be too much flavor, but I'm a rebel!

When I took the gravity reading as I racked it, it was at 1.030 (from an initial OG of 1.060) -- looking good. The smell was that of a hershey's bar and the taste was excellent! Looking forward to getting it bottled and conditioned.
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Preparing: Robust Vanilla Porter
Primary: Mac and Jack Clone
Secondary: None
Kegged: None

 
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Old 07-15-2012, 11:11 PM   #42
relaxnrelapsen
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Jul 2012
honolulu, HI
Posts: 51
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Brewed drinkinsurfer' s extract recipe as posted but instead substituted 1.5 lbs Midnight Wheat for Black Patent
and reduced Chocolate Malt to 4oz.

tried while brewing my next batch after 1 week primary, 1 week secondary and 1 week in the bottle. the carbonation was just enough to show me how delicious this is going to be.

thanks drinkin surfer!

 
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Old 09-25-2012, 12:13 AM   #43
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
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this looks sooooooooooooo tasty, going down tothe brew store in a day or so to grab the ingredients. Only thing is my LHBS doesn't carry Windsor the last time I checked. would I be able to sub s-04 (got a few washed jars in the fridge) and get similar result?

 
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Old 09-25-2012, 11:14 AM   #44
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Different taste but you can sub out the yeast. If you can find notty, I would recommend that over s 04.

 
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Old 09-25-2012, 01:21 PM   #45
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
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Quote:
Originally Posted by shadows69 View Post
Different taste but you can sub out the yeast. If you can find notty, I would recommend that over s 04.
well, Notty is about as common as you can get so I'll grab some of that , thanks

 
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Old 09-25-2012, 03:24 PM   #46
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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Just run notty at about 62 degrees or it will get fruity tastes.

 
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Old 09-26-2012, 11:44 PM   #47
fastfocus
 
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Sep 2012
Paradise, Ca
Posts: 59


I have 2+" of trub in mine. It's only a half batch 2.5gal. Looks like a thick ovaltine. But, not as dark in color as yours. OG came in at 1.084 on brew day. Haven't tested since it's only 4 days old.

 
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Old 10-01-2012, 02:07 AM   #48
alexipa
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Jan 2012
Boulder, Colorado
Posts: 12

Brewed this today but with 6 lb LME and 1.25 oz fuggle @ 60m, other than that it was exactly as posted. I wanted about 5.5% ABV and hit 1.064 OG. If everything goes to plan with fermentation, should be nearly exactly 5.5%!

Thanks for the recipe, I'll post my results in a few weeks.

 
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Old 10-16-2012, 02:39 PM   #49
wormraper
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Jul 2011
Tucson, AZ
Posts: 513
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apologies for one last question. I got all the ingredients the other day for this baby (been salivating over this recipe for weeks) and want to brew this and have it ready for my father in law when he comes down in 6 weeks (he's a HUGE stout fan). problem is that the lactose had to be ordered online due to my LHBS trying to rape me on it ($10 a lb is a tad high lol) and got lost in the mail so it won't be here for another week.... my question is if I brewed it without the lactose and just kept it the "oatmeal" portion of the stout would it work or would not having the lactose in the recipe screw up the "balance" so to speak

 
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Old 10-17-2012, 04:08 AM   #50
relaxnrelapsen
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Jul 2012
honolulu, HI
Posts: 51
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I brewed this a while ago, and it got better after 2 months in the bottle because it took a while to carbonate. (1st brew & i may have messed up my priming sugar). this was really tasty with a few drops of vanilla extract to the glass. it really rounded out the beer. i will brew this again and split the batch to play with adding chocolate nibs and vanilla to secondary.

 
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