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Old 11-17-2011, 05:59 PM   #51
aceinthehole
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Jul 2011
Wadsworth, OH
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Quote:
Originally Posted by greenpolitico View Post
I'm still new to brewing, so could anyone convert this to an extract recipe for me? My brewing partner and I were just talking about something like this today.
x2.

I really like the sound of this recipe, but am no where near ready to start all grain brewing. Could someone point us in the right direction. Is there a stout kit out there that would be a good starting point??
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Old 11-17-2011, 06:12 PM   #52
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I would try to convert it myself, but I've never been that great at converting to extract. Someone else would have to give it a whirl - sorry!
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Old 11-17-2011, 08:33 PM   #53
aceinthehole
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Thanks.

Anyone else want to chime in on a good starting point??
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Old 11-30-2011, 03:07 AM   #54
STLChris711
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Apr 2011
STL, MO
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I'm also relatively new to brewing, but I'm planning on converting the 8 lbs of 2 row to 6 lbs of LME. You could also try about 4.8 lbs of light DME. The rough conversions that I have read are .75 for LME and .6 for DME, but somebody more experienced could probably be more thorough/accurate.

 
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Old 12-07-2011, 05:49 AM   #55
smallkiller
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Oct 2011
Sugar Land, Texas
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Going to give this recipe a shot but with extract and specialty grains. Used brewmaster warehouse to stay within the perimeters of American Stout. I saw room for a shot at addition, so I'm going to add a pound of lactose.

White Labs WLP004 Irish Ale
Briess Golden Light DME 6 lbs.
East Kent Goldings Hop Pellets 1.75oz
Flaked Barley 1lbs
Briess Caramel 40L - crushed .5 lbs
Weyermann Dehusked Carafa II - crushed .5lbs (sold out of III)
Briess Organic Chocolate - crushed .5lbs
1 lbs of lactose

Edit: After consulting the book, I'm going to have to correct American Stout into Sweet Stout

 
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Old 12-07-2011, 01:22 PM   #56
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Yeah I designed this recipe around the sweet stout base. It works very well, good luck!
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Old 12-08-2011, 01:22 AM   #57
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Oct 2011
Greeneville, TN
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So the rice hulls are merely for stuck spathe prevention?
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Old 12-08-2011, 02:25 AM   #58
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Yeah, both the Carafa III and Chocolate are de-husked malts. Can get clogged pretty fast.
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Old 01-05-2012, 04:53 PM   #59
7ways
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Jan 2011
athens, georgia
Posts: 26

I had bittersweet success with this, and could use an opinion.

I used:
All grain
midnight wheat instead of carafa
5 oz cocoa powder in the boil
5 oz cocoa nibs in secondary
10 mint tea bags last 5 min of boil
4 mint tea bags in secondary
.75 lb lactose in the boil
.25 lactose in secondary
Sightly low efficiency because of a crappy steel braid, final abv 5.4%.

Two days after burst carbing in the keg, it was awesome. Mint and chocolate were prominent and balanced. It smelled and tasted like a girl scout cookie. My friends and I were impressed.
But after only a week, the mint faded big time. So I sanitized and added 3 more mint bags into the keg, and it solved the problem... for another week.

I want to do this again, and maybe bump the OG up to ~1.072. Any suggestions regarding how to keep the mint flavor from disappearing?


 
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Old 01-05-2012, 06:00 PM   #60
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You can try using some peppermint extract in addition to the tea bags. Additionally, maybe try doing a vodka infusion with the tea bags instead of putting them in directly?

My intent with this recipe was for a subtle mint flavor, so I'm not sure about making it more prominent - but those methods might help you.
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