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Old 02-04-2013, 01:49 PM   #141
Conan
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Apr 2008
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I went with 4oz. of cocoa and 10 teabags. I cooled a portion of the hydro sample and that alone mellowed the entire palette. Kyle

 
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Old 02-09-2013, 10:12 PM   #142
Lumpyyyyy
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Jan 2012
Methuen, MA
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Bottled with DME about 2 weeks ago, still not carbonated. The wait is killing me.

 
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Old 02-13-2013, 12:29 AM   #143
benchwrmr22
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Sep 2010
Tampa
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I brewed this the other day and eyeballed about 4oz of the hersheys unsweetened chocolate. I didn't continue reading about using the mint tea bags in the boil so do you think adding a mint tea mixture at bottling time would be better than the mint extract? I've used extract before (vanilla) and it turned out quite harsh. Regardless, I planned on splitting the batch at bottling for 1/2 without mint and 1/2 with.

 
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Old 02-13-2013, 12:36 PM   #144
modernlifeisANDY
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Quote:
Originally Posted by benchwrmr22 View Post
I brewed this the other day and eyeballed about 4oz of the hersheys unsweetened chocolate. I didn't continue reading about using the mint tea bags in the boil so do you think adding a mint tea mixture at bottling time would be better than the mint extract? I've used extract before (vanilla) and it turned out quite harsh. Regardless, I planned on splitting the batch at bottling for 1/2 without mint and 1/2 with.
The tea is probably the better bet. The extract was a bit too harsh for my liking which is why I switched. I think I should probably edit the front page.
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Old 02-13-2013, 12:46 PM   #145
aiptasia
 
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Andy,

Please update the recipe on the first page for your current one. I made this beer based on the original recipe BEFORE reading all of the updates. I know, my mistake, but now i'm worried about what i'm about to bottle. All of the revisions would greatly help.

Thanks.
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Old 02-13-2013, 02:21 PM   #146
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Originally Posted by aiptasia View Post
Andy,

Please update the recipe on the first page for your current one. I made this beer based on the original recipe BEFORE reading all of the updates. I know, my mistake, but now i'm worried about what i'm about to bottle. All of the revisions would greatly help.

Thanks.
I updated the recipe on the first page. Don't worry about the beer you brewed - in its initial incarnation, the beer was still great, which is why I bothered posting it. The other changes have been refinements over time, but you won't make bad beer. Give it maybe an extra week of conditioning to let the cocoa mellow out a bit. You can also try brewing a peppermint tea to add at bottling instead of the extract.
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Old 02-13-2013, 02:35 PM   #147
benchwrmr22
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Sep 2010
Tampa
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Thanks! I'll do a mint tea mixture when I boil up the water for the priming sugar. I may scale the bags back to about 6 since it'll have less time to bulk age. Now I have to decide if I'm racking into secondary onto a cocoa nibs solution . Decisions decisions...

 
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Old 02-15-2013, 01:14 AM   #148
aiptasia
 
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Quote:
Originally Posted by modernlifeisANDY View Post
I updated the recipe on the first page. Don't worry about the beer you brewed - in its initial incarnation, the beer was still great, which is why I bothered posting it. The other changes have been refinements over time, but you won't make bad beer. Give it maybe an extra week of conditioning to let the cocoa mellow out a bit. You can also try brewing a peppermint tea to add at bottling instead of the extract.
I decided to do the extract because it's all I had and didn't want to spend any more on mint tea bags. I scaled your recipe to a 1 gallon batch because I typically don't enjoy stouts as much as other styles, but this recipe might change my mind.

I must say, I have a tasting cup of the young beer here with me right now while i'm typing this. The original recipe is quite good, so no harm/no foul there. I decided to do a specialty grain tea by muslin bagging all of the roasted grains and soaking them in 3 quarts of distilled water for 48 hours instead of the traditional method of a hot steep. It worked very well for extracting the color and sweet roasty flavor from the specialty grains while limiting the astringency problem. I figured, the cocoa powder is going to provide a lot of bitterness so why compound it with the roasted malts.

The result is, I have a really really smooth tasting chocolate roasty stout with coffee, mint and i'd swear coconut flavor coming across on my palate. The peppermint extract blends perfectly, doesn't dominate and enhances the aroma.

This is a good fecking beer mang. Thanks for the recipe!
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Old 02-20-2013, 05:09 AM   #149
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i brewed this with s-04 and my gravity right now is at 1.022. its a bit cold at 62 degrees, so i hooked up a brew belt to it to see if it would attenuate a little more. kind of wishing i wouldnt have used s-04 now

 
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Old 02-20-2013, 01:02 PM   #150
benchwrmr22
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Sep 2010
Tampa
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Wow good luck! The WLP004 has been pretty resilient for me. I had the carboy outside in my temp controlled chest freezer and when the ambient temp dropped to about 50 degrees here in FL, the carboy dropped to about 57 . I brought it inside and the gravity read 1.020. The next day the yeasties were back to work as I could see them moving around.

And of course the sample was absolutely delicious!

 
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