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Old 02-13-2011, 10:14 AM   #1
castlefreak
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Jan 2009
Kansas City, Missouri
Posts: 87
Liked 2 Times on 2 Posts


Recipe Type: Extract   
Yeast: Wyeast 1084 Irish Ale   
Yeast Starter: 500 mL   
Additional Yeast or Yeast Starter: n/a   
Batch Size (Gallons): 5   
Original Gravity: 1.062   
Final Gravity: 1.024   
IBU: 33   
Boiling Time (Minutes): 60   
Color: 206 HCU   
Primary Fermentation (# of Days & Temp): 7 days 65 degrees   
Secondary Fermentation (# of Days & Temp): 7 days 65 degrees   
Tasting Notes: Very smooth, like a chocolate milkshake with nice roastiness.   

6 lbs. Dark DME (full boil)
1 lb. Lactose (15 min)
1 lb. Crystal C-60
8 oz. Chocolate malt
12 oz. Roasted barley
1 lb. Flaked oats

1.5 oz. Kent Goldings hops (5.4% AA) 60 min.
.5 oz. Kent Goldings hops (5.4% AA) 20 min.

.5 tsp. Irish moss 10 min.

Steep specialty grains in 1.5 gallons of water at ~152 degrees F for 30 minutes. I started with a full boil of 6 gallons.

Force carbed in a keg to about 2 volumes of CO2 and it pours silky smooth with a thick tan head of tiny bubbles.

Entered into a competition this week, so we'll see how it goes!

 
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Old 02-13-2011, 10:15 AM   #2
castlefreak
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Jan 2009
Kansas City, Missouri
Posts: 87
Liked 2 Times on 2 Posts


Forgot to post my tap handle!


 
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Old 03-28-2011, 11:24 PM   #3
astromodder
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Nov 2010
Posts: 3

How did it do in the competition? I'll be brewing this one this weekend.

 
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Old 11-19-2011, 04:05 PM   #4
cappy
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Dec 2009
St. Louis
Posts: 94

I'm brewing this up tomorrow. It'll be my first stout. I'm planning on putting a gallon in a growler and adding some red pepper flakes to make a red hot mother's milk stout. I've only seen brews with fresh peppers in the boil but nothing on flakes while fermenting. Any ideas?
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Old 11-30-2011, 06:16 PM   #5
BleuChien
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Dec 2009
Dallas
Posts: 67
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I think the problem with flakes are they hold so much oil. Oil will be bad for the carbonation.

 
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Old 11-30-2011, 09:33 PM   #6
cappy
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Dec 2009
St. Louis
Posts: 94

Hmmm. Thanks for the tip. I'm racking off a gallon on Friday for the pepper batch. Maybe I'll just soak a sliced and seeded jalapeño in some bourbon and throw it in for a week.
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Old 11-30-2011, 09:40 PM   #7
BleuChien
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Dec 2009
Dallas
Posts: 67
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Thats just what I believe from what Ive seen from other threads. Since its a sweet stout maybe try the jalapeno in a pineapple vodka or something.

 
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Old 11-30-2011, 09:45 PM   #8
cappy
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Dec 2009
St. Louis
Posts: 94

My wife just got wedding cake and marshmallow vodka. They might be good in a sweet stout… Only one way to find out I suppose.
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Old 12-06-2011, 04:04 PM   #9
cappy
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Dec 2009
St. Louis
Posts: 94

I racked this off into a gallon jug and a bucket and lost a full gallon to trub in the primary. So disappointing. It was clear on top but the bottom was thick as a milkshake. When I first started to siphon it wouldn't start at all, instantly clogged. It had been in primary for a week at 60˚. It tasted good though. I put a jalapeño soaked in Marshmallow vodka in the gallon jug. The plan for the rest is to bottle half then add some coffee and finish bottling.
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Old 12-07-2011, 04:27 AM   #10
smallkiller
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Oct 2011
Sugar Land, Texas
Posts: 88
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I laughed so hard, I love it!

 
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