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Old 12-29-2011, 03:07 PM   #61
cowboyspoon
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Dec 2011
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@pigdog. How's your Sammy smith clone with the coconut water?

 
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Old 12-29-2011, 03:13 PM   #62
bernerbrau
 
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Building on the classic Oyster Stout idea, how about a straight-up Seafood Stout: prawns, crabs, lobster, mussels, clams, with a nice dollop of horseradish and cayenne added to the last 15 minutes of the boil. Maybe some lemon and capers.

... dammit, there really needs to be a "zombie" icon when there's a gap of 18 months between any 2 posts in a thread.

 
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Old 12-29-2011, 04:03 PM   #63
Boy
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Oct 2010
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Raspberry Zebra Mocha Stout.

Mix of powdered white chocolate and cocoa in boil
Secondary on raspberries.
Cold pressed dark roasted(Italian) coffee at bottling.

No Idea if it would work but it would be really different.

 
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Old 12-29-2011, 08:02 PM   #64
one8tvw
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Nov 2011
Medford Lakes, NJ
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bourbon choco-cherrry stout
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Old 12-29-2011, 08:43 PM   #65
stamandster
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Jun 2011
springfield, ma
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Quote:
Originally Posted by MarsColonist View Post
banana chocolate milk stout... add hefe yeast midway through ferm and free rise to 75F
Wow that sounds really good... using a hefe yeast for a chocolate stout recipe. Nice!

I have this coffee substitute called Kafree Roma. It tastes kinda like coffee but it's ingredients are roasted barley, roasted malt barley, roasted chicory, roasted rye (Cafix is another but adds figs and red beet extract).

So maybe I'd do a Beet Your Roasted Chico-Rye Stout I would actually roast some of the rye, if not all of it. Maybe roast some flaked rye? I guess if I use too much then it'd be in a hybrid category. And you can get pre-roasted chicory root online. Who knows maybe I would use a sugar beet (dried?) to get some different flavors and sugars. It's dry mass is 15–20% sucrose by weight!

I know that this recipe isn't unheard of in a Stout, san Rye, but nobody mentioned it yet (that I saw).

 
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Old 12-30-2011, 01:07 AM   #66
raptorvan
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Sep 2010
Dearborn MI
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s'mores
coconut almond
chocolate malt (milkshake)
egg nog


but that cherry vanilla sounds intriguing...how did you pull that off?

 
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Old 12-30-2011, 04:42 PM   #67
whatsleftofyou
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The Vanilla Cherry Stout had 5# of Montmorency cherries/juice from Door County, WI. I had made a vanilla extract with vodka/beans, but that didn't come through as much as I would've liked. I made that beer 3 years ago, so honestly I can't remember the amounts on that.
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Old 12-30-2011, 07:53 PM   #68
cowboyspoon
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Dec 2011
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I just started brewing and am a big lover of stout...I'm also a chef by trade and one of my favorite chocolate combos is dark chocolate and lime. Wonder if kaffir lime leaves in the last 10 min of boil would do the trick?

 
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Old 12-30-2011, 08:46 PM   #69
jimmayhugh
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Have a dark chocolate oatmeal stout with cayenne in the fermentation chamber, going to use vanilla bean in the secondary. Calling it Ole Mole.
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Old 01-09-2012, 08:21 PM   #70
pigdog
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Sep 2011
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Quote:
Originally Posted by cowboyspoon
@pigdog. How's your Sammy smith clone with the coconut water?
Bottled last night. It has a much higher ABV because of the coconut water I guess. About 6.5%, smells funny, not like haha funny. We'll see, gonna let it sit for a while. I used the muntons kremeyx or whatever it's called, a head retention priming sugar (looked like DME to me). Hoping for the best, expecting the worse.

 
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