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Old 12-29-2010, 06:27 PM   #1
jmhart
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Aug 2010
Atlanta,GA
Posts: 130


So, this is mostly me ranting about my own lack of foresight. I've had a couple weeks off, so I've been brewing a bit, and man, I really didn't plan ahead.

If I brew ONE MORE BREW with CHOCOLATE MALT I'm going to jump off a building. I'm already tired of this flavor and I haven't even tasted the brews yet.

In order, this is what's cooking:

1)Indian Brown Ale clone, bottled yesterday
2)Robust Porter, bottled yesterday
3)Dunkel Rauchbier, brewed 10 days ago
4)Black Perle DIPA, brewed yesterday
5)American Brown Ale made from second runnings of the DIPA, brewed yesterday.


All of them have some form of chocolate malt as a flavor component. It makes me want to hurl.


So, ever brew with too much of the same thing?

 
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Old 12-29-2010, 06:31 PM   #2
wildwest450
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Dec 2007
Posts: 9,043
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Quote:
Originally Posted by jmhart View Post
So, ever brew with too much of the same thing?
No, and my question to you is why are you doing it?


_

 
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Old 12-29-2010, 06:32 PM   #3
rjwhite41
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Oct 2010
Osceola, Iowa
Posts: 1,421
Liked 25 Times on 18 Posts


Roasted Barley, I'm having the same problem right now.

 
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Old 12-29-2010, 06:33 PM   #4
jmhart
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Aug 2010
Atlanta,GA
Posts: 130

Quote:
Originally Posted by wildwest450 View Post
No, and my question to you is why are you doing it?


_

Quote:
Originally Posted by jmhart View Post
So, this is mostly me ranting about my own lack of foresight. I've had a couple weeks off, so I've been brewing a bit, and man, I really didn't plan ahead.


 
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Old 12-29-2010, 06:39 PM   #5
graduate
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Feb 2010
Western NY
Posts: 155
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I'm working at getting rid of all this IPA I made. Hard work.

 
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Old 12-30-2010, 12:15 AM   #6
jessup
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Sep 2009
asheville, nc
Posts: 692
Liked 18 Times on 16 Posts


Quote:
Originally Posted by jmhart View Post
So, ever brew with too much of the same thing?
at least you're getting great learning experiences using the chocolate. forever on you'll be an expert on chocolate malts. i tend to get a new grain and use it a lot for a few brews in a row. by doing that you learn how it works in different recipes and color/flavor additions based on quantities used.
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 12-30-2010, 12:27 AM   #7
DrinkNoH2O
 
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Oct 2009
Aliso Viejo, CA
Posts: 556
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I try and avoid chocolate malt altogether if I can.

 
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