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Old 12-29-2011, 03:07 PM   #61
Dec 2011
Posts: 5

@pigdog. How's your Sammy smith clone with the coconut water?

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Old 12-29-2011, 03:13 PM   #62
bernerbrau's Avatar
Jun 2008
Nashville, TN
Posts: 8,511
Liked 27 Times on 26 Posts

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
Oct 2010
Mt Hood, Oregon
Posts: 349
Liked 19 Times on 14 Posts

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
Nov 2011
Medford Lakes, NJ
Posts: 106
Liked 7 Times on 4 Posts

bourbon choco-cherrry stout
Primary- empty
secondary- empty

Vanilla-Maple Brown
Rum-Nog Stout
Bananas Foster Cream Ale

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Old 12-29-2011, 08:43 PM   #65
Jun 2011
springfield, ma
Posts: 806
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Originally Posted by MarsColonist View Post
banana chocolate milk stout... add hefe yeast midway through ferm and free rise to 75°F
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
Sep 2010
Dearborn MI
Posts: 175
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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
Third Eye Pried Wide
whatsleftofyou's Avatar
Dec 2007
U.P. of MI
Posts: 640
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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.
My Bar Build
Primary: Sweet stout w/ pink peppercorns, Kriek, American Brown
Secondary: American Barleywine
On Tap: Pumpkin Spice Ale, Coffee Blonde, Belma APA
Bottled: PB&J Sweet Stout, Rhubarb Berliner Weisse

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Old 12-30-2011, 07:53 PM   #68
Dec 2011
Posts: 5

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
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Feb 2011
Las Vegas, NV
Posts: 801
Liked 118 Times on 87 Posts

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
Sep 2011
Posts: 111
Liked 2 Times on 2 Posts

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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