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Old 02-25-2011, 04:12 AM   #11
max129
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Feb 2011
Brooklyn, NY
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Quote:
Originally Posted by msmylie View Post
Thanks for the reply, I'll definitely consider mini mashing with the six row barley. Do you think the 2 cups of Baker's Chocolate will be sufficient enough to add noticeable chocolate notes?
I've made a Milk Chocolate Stout before with 1oz Baker's Chocolate per gallon and it was pretty chocolate-y. I added 2 ounces of cocoa nibs to the secondary to seal in the chocolate flavor.

 
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Old 02-25-2011, 04:56 PM   #12
msmylie
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Mar 2010
chicago
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I added 5 ounces of cocoa nibs to my order. With the 1 oz of Baker's chocolate per gallon, how did the brew turn out overall? Is there a commercial chocolate milk stout you could compare it to? Thanks.

 
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Old 02-25-2011, 06:34 PM   #13
max129
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Feb 2011
Brooklyn, NY
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Quote:
Originally Posted by msmylie View Post
I added 5 ounces of cocoa nibs to my order. With the 1 oz of Baker's chocolate per gallon, how did the brew turn out overall? Is there a commercial chocolate milk stout you could compare it to? Thanks.
The beer turned out really well - took second place in the stout category at a local home brew competition. The feedback that I got from everyone was that it was perfectly chocolatey without being cloying.

As for a similar commercial beer, it was more milky than either Rogue's or Youngs' Chocolate Stouts thanks to lactose being 15% of the grain bill.
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Primary: Czech Dark Lager, Premium American Lager, Vanilla Porter, India Red Ale, Chocolate Bock
Secondary: Home Smoked Rauchbier, Doppelbock
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Old 02-25-2011, 07:25 PM   #14
msmylie
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Mar 2010
chicago
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Sounds just like what I'm looking for. Thanks for the advice. I'll be sure to let you know how it turns out.

 
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Old 03-01-2011, 07:06 PM   #15
msmylie
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Mar 2010
chicago
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Has anyone had any issues with the cocoa butter found in baker's chocolate? Would it be better to use dutch cocoa powder to avoid the problem of having fat floating on top of the fermenting beer?
mfs

 
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Old 03-01-2011, 07:27 PM   #16
Shinglejohn
 
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Use cocoa nibs or unsweetend cocoa powder.

 
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Old 03-01-2011, 07:38 PM   #17
scottland
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May 2010
Chandler, AZ
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Looking at your recipe, definitely consider a mini mash. I would add 1# of 6-row to your grains, and remove the equivalent of DME.

Also, depending on how much of a milky stout you want, i would consider going up to 1# of lactose.

 
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Old 03-01-2011, 08:34 PM   #18
msmylie
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Mar 2010
chicago
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Looks like I ordered 2-row, will that still be able to convert the starches in the oats?

 
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Old 03-01-2011, 09:43 PM   #19
Trippelx
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Jan 2010
Michigan
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G
Quote:
Originally Posted by msmylie View Post
Looks like I ordered 2-row, will that still be able to convert the starches in the oats?
It should still get the job done. Do the mini mash in the 150's and hold it there for at least an hour.

 
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Old 03-01-2011, 10:41 PM   #20
scottland
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May 2010
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It will convert most, if not all of the oats. You might not get full conversion, but it will be 100% better than not doing a mini mash. I wouldn't stress over it.

 
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