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Old 10-24-2012, 12:50 AM   #15341
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Mind sharing your ice cream recipe?
I just made a standard vanilla custard base, and took about 5-6oz of my porter and poured it into a pot, heated it up to a boil, dumped in maybe 3/4 cup sugar, and simmered it down to a couple ounces of coconut porter syrup, essentially.

Then I took another 5-6oz of the porter, and after the custard had cooled down to room temp, I added it and the syrup (also cooled down) and whisked it into the custard. Then just I stuck it in the fridge overnight to chill, and this morning I put it into the ice cream maker and turned it into ice cream.


The coconut porter recipe is the one from my recipes thingy under my name, although on this batch I did put in a bit more black patent, and used Thomas Fawcett pale chocolate for the chocolate malt.


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Old 10-24-2012, 12:53 AM   #15342
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Quote:
Originally Posted by weirdboy

I just made a standard vanilla custard base, and took about 5-6oz of my porter and poured it into a pot, heated it up to a boil, dumped in maybe 3/4 cup sugar, and simmered it down to a couple ounces of coconut porter syrup, essentially.

Then I took another 5-6oz of the porter, and after the custard had cooled down to room temp, I added it and the syrup (also cooled down) and whisked it into the custard. Then just I stuck it in the fridge overnight to chill, and this morning I put it into the ice cream maker and turned it into ice cream.

The coconut porter recipe is the one from my recipes thingy under my name, although on this batch I did put in a bit more black patent, and used Thomas Fawcett pale chocolate for the chocolate malt.
Thanks. I've been thinking about making some beer ice cream since its been years since my ice cream maker has seen action. You just inspired me to make some very soon.


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Old 10-24-2012, 12:57 AM   #15343
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New Belgium Tart Lychee. I must find some delicious sours. Jolly Pumpkin Weizen Bam opened a door for me and I now want to discover good sours.
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Old 10-24-2012, 01:00 AM   #15344
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I am drinking a Irish Stout sored with an Ale piched with wine yeast.
Tasting great the keg is 1/2 gone after a week.
DrinkUp!!!
Bottle conditioning a tripple I might runout of Beer time to brew another batch.
Any suggetions lots of 2 row and 77 crystal and Columbus Hops?
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Old 10-24-2012, 01:01 AM   #15345
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Gusher. Lost half of the bottle upon popping the cork even gently. Pretty upset but oh well. My body is covered in gueuze. Sigh.



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Old 10-24-2012, 01:03 AM   #15346
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Quote:
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New Belgium Tart Lychee. I must find some delicious sours. Jolly Pumpkin Weizen Bam opened a door for me and I now want to discover good sours.
Never had a bad JP. I've only had 5 of them though. : D

Drinking a home brewed wet hopped DIPA.
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Old 10-24-2012, 01:03 AM   #15347
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Two Brothers Incinerator and Great Lakes Burning River .
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Old 10-24-2012, 01:04 AM   #15348
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My entire body is covered in gueuze. So embarrassing.
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Old 10-24-2012, 01:04 AM   #15349
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A Worthington IPA courtesy of NordeastBrewet77.
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Old 10-24-2012, 01:15 AM   #15350
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Just got my hands on some founders harvest ale, ports high tide fresh hop, and a few bottles of DFH 75min!


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