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Old 07-01-2010, 03:15 PM   #11
IrregularPulse
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Nov 2007
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I did a 55% smoked malt porter last year That I plan doing again and upping the smoked malt to maybe 65-70%

 
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Old 07-01-2010, 03:17 PM   #12
MarsColonist
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banana chocolate milk stout... add hefe yeast midway through ferm and free rise to 75F
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Old 07-01-2010, 03:21 PM   #13
hereforbeer
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Jan 2010
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Ovaltine stout?
Caramel/smoked malt stout?

Or how about using extra pale malt,with some oats for body,coffee beans for that roasty flavor,cocoa nibs,licorice and finally topped off with english hops and aged in scotch barrels!Great idea huh?

Wait a minute.

Damn you Greg Koch!

 
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Old 07-01-2010, 03:36 PM   #14
Oldsock
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Quote:
Originally Posted by bovineblitz View Post
do ancho/habanero
I did ancho/guajillo, cinnamon, cocoa, and vanilla bean. I thought it turned out really well. I like the lower heat peppers because you can add enough to get pepper flavor in addition to a bit of burn.
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Old 07-01-2010, 09:47 PM   #15
bovineblitz
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Quote:
Originally Posted by Oldsock View Post
I did ancho/guajillo, cinnamon, cocoa, and vanilla bean. I thought it turned out really well. I like the lower heat peppers because you can add enough to get pepper flavor in addition to a bit of burn.
I love both the hotter and milder peppers. I've found that using just hot only gives you the back of the tongue burn and not enough flavor... so with habanero, which is pretty earthy, I like combining it with ancho or new mexico (guajillo would be great too). For something cleaner like serrano or jalapeno, I like using a clean milder pepper like panca. A 2-3 pepper combo is lovely.

 
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Old 07-01-2010, 10:13 PM   #16
uwjester
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I'm two batches into figuring out the correct balance for a Thai stout. Thai tea is usually a blend of thai tea leaves and condensed milk poured over coffee or regular tea. It is pretty different from chai tea. So far, I have one batch that mashed too low and didn't have enough body, and a 2nd which had too much thai tea which is a little overwhelming.
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Old 07-01-2010, 10:54 PM   #17
bovineblitz
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Quote:
Originally Posted by uwjester View Post
I'm two batches into figuring out the correct balance for a Thai stout. Thai tea is usually a blend of thai tea leaves and condensed milk poured over coffee or regular tea. It is pretty different from chai tea. So far, I have one batch that mashed too low and didn't have enough body, and a 2nd which had too much thai tea which is a little overwhelming.
That's really interesting. Did you post a thread on it?

 
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Old 07-01-2010, 11:50 PM   #18
bigolbigbelly
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Mar 2009
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Been thinking about trying a chocolate coconut macadamia stout for a long time.
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Old 07-02-2010, 12:21 AM   #19
KAMMEE
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BBQ Stout, use some smoked malt, maybe two pounds which would stand up and just give a hint of smokiness, barbeque spice rub (minus the salt), and put like a pound of dark brown sugar and maybe some molasas in as part of your fermentables.

 
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Old 07-02-2010, 01:06 PM   #20
billc68
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Apr 2010
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Alright people, be careful with your crazy stout ideas. Last night, my aunt brought a friend to my party, I offered him a stout, which is was quite excited to try, as he was putting the glass up to his lips, I told him he might taste some chocolate (usually I allow people to guess the secret ingredient) He turned to me with saucer for eyes and told me he is highly allergic to chocolate.

So, ask if any one has any allergies before serving a raspberry, nut, chocolate, whatever stout...

Close call!

 
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