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Old 11-14-2012, 03:10 PM   #101
chrisb1337
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Jun 2011
lakewood, co
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Quote:
Originally Posted by modernlifeisANDY View Post
I agree, but I found that the extract at kegging time was really just aroma.
would mint tea bags or fresh mint to the keg give it more mint flavor?

 
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Old 11-14-2012, 03:49 PM   #102
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Quote:
Originally Posted by chrisb1337 View Post
would mint tea bags or fresh mint to the keg give it more mint flavor?
Yes.
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Old 11-17-2012, 04:01 AM   #103
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CT
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Made a slightly modified version of this beer last year for the holidays turned out great. had two bottles that survied the winter and sent them to the sam adams long shots comp and got the score sheets back yesterday didnt score that high because i enterd it as a stout and all the comments said that it was very good and would have done much better in the spiced beer cat. bottled this years batch tonight. thanks for the recipe

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Old 11-18-2012, 04:49 PM   #104
Sjorge3442
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Sep 2012
Philadelphia, Pennsylvania
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I took a slightly modified version of this to a homebrew meeting the other day and everyone was loving it. So now I'm brewing this once again today. Gonna switch to US 2 row and use 6 or 6.5 oz of chocolate as I want more of mouth feel with that. I used 5oz last time and it takes the chocolate some extra time to roll through on the mouth feel. Hopefully the additional chocolate will make it more prevalent through the entire beer.

 
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Old 11-19-2012, 07:01 PM   #105
forcabrew
 
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Nov 2010
somewhere, Ct
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Thinking about brewing something along these lines. Has anyone had any issues with the cocoa powder clogging plate chillers? Also my LHBS carries wyeast Irish ale yeast have people brewed with this strain? And at what temp? I'm worried about too much fruity esters. Maybe use Denny's fav 50?

 
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Old 11-20-2012, 05:10 AM   #106
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Quote:
Originally Posted by forcabrew View Post
Thinking about brewing something along these lines. Has anyone had any issues with the cocoa powder clogging plate chillers? Also my LHBS carries wyeast Irish ale yeast have people brewed with this strain? And at what temp? I'm worried about too much fruity esters. Maybe use Denny's fav 50?
The original recipe is with the White Labs Irish Ale. I doubt there will be too much difference using the Wyeast version.
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Old 11-25-2012, 04:36 PM   #107
brewbeerry
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Jan 2012
Richmond, VA
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cracked one open thats been in the bottle for 2 weeks. was worried and skeptical after bottling day taste but everything is rounding out nicely. the aroma is strong of mint- no vegetal flavors. thin tan creamy head- the supposed oils in cocoa powder were not a problem. when you taste it the mint hits you right up front, followed by a slight chocolate that mixes with it, then they both fade to more of a generic stout but the mint lingers on to the finish. great recipe, cant wait to see how the flavors develop. my only concern was a slightly 1 dimensional character due to my use of safale us 05, its too clean and will rebrew this with a more appropriate strain of yeast.
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Old 11-25-2012, 05:37 PM   #108
BattleGoat
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Columbia, MD
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@brewbeery: Thanks for the review and pic! Sounds like a nice recipe indeed. You mention the yeast strain being a bit inappropriate - what strain would you consider trying out next, and why? (noob brewer here)

 
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Old 11-26-2012, 12:50 PM   #109
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Quote:
Originally Posted by BattleGoat View Post
@brewbeery: Thanks for the review and pic! Sounds like a nice recipe indeed. You mention the yeast strain being a bit inappropriate - what strain would you consider trying out next, and why? (noob brewer here)
I'd recommend the original yeast strain used in the recipe: WLP004, Irish Ale.
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Old 12-03-2012, 01:34 AM   #110
morequinn
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Dec 2012
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Brewed this yesterday with 4oz powder and 10 tea bags. Should I leave the bags in the primary or take them out?

 
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