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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > thoughts on chocolate clove pepper porter?
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Old 04-25-2011, 07:58 AM   #1
Cascadegan
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Try saying that ten times fast..
This recipe is a bit of a nightmare, I threw simplicty out the window
Certainly doesn't fit well in any style, tasting notes will be posted when its bottled

4lbs light lme
3lbs wheat dme
1lb debitterized chocolate malt
1lb 120 crystal malt
1/3cup blackstrap molasses
1tsp black pepper
1tsp cloves
1/2cup chocolate powder
1/4lb lactose
1oz vanilla extract (at bottling)
1oz chinook (60)
1oz willamette (5)
1/4oz cascade (5)


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Old 04-25-2011, 08:21 AM   #2
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Have you brewed it already? If so, how did it turn out? That's a lot of chocolate malt, a lot or crystal malt, and a whole lot of cloves. Those things are strong. Did (will) you use whole or preground cloves?


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Old 04-25-2011, 09:24 AM   #3
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Its in the primary currently
A pound of roasted malts and crystal malts isn't a huge amount, although I've never done this much of 120 and the cloves were whole and boiled for 60 minutes
I've never used cloves before so I'm not sure the best way to add them
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Old 04-25-2011, 12:28 PM   #4
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I will say that is quite a bit of pepper. Don't know how strong it will be when in competition with the other flavors, however, I know I added only 1/8tsp to a 6gal batch of wine and there is a very noticeable/distinct pepper aroma and taste.
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Old 04-25-2011, 09:43 PM   #5
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You may be right, although this a pretty substantial brew so it may work out

Does your wine get hotter or spicier the more you drink? I heard peppers flavor builds in the mouth
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Old 04-26-2011, 01:27 AM   #6
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you are correct. The pepper really has been coming out a lot more as the wine ages. But regardless, it had good pepper on it when it was only 2 mo. old. (that includes the 1 month of fermentation lol).

Interested in hearing how it turns out.
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Old 05-12-2011, 12:03 AM   #7
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So two interesting developments
1. Because I didn't have time to chill the wort (I had a bus to catch) I ended up frying the yeast so I had mother dearest put a dry yeast packet in after 48hrs of no activity, so it now has grand cuvee wine yeast in it
Supposedly if you age it long enough the yeast will have a lagerlike taste

2. I'm thinking about drawing off a gallon of this to condition and using the other 4 gallons as a 'starter' for an imperial stout
So basically adding 7lbs light malt extract, some roasted barley, hop it up some more and age/oak it a couple months
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Old 05-12-2011, 12:05 AM   #8
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The gallon that would be drawn off would be aged and bottled, not added back to the rest of it
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Old 05-12-2011, 07:03 AM   #9
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How's that gravity sitting? If it's quite high, as I suspect it might be, it could be a good idea to get some beer yeast in there.
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Old 05-12-2011, 05:31 PM   #10
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Quote:
Originally Posted by GuldTuborg View Post
How's that gravity sitting? If it's quite high, as I suspect it might be, it could be a good idea to get some beer yeast in there.
because some wine yeast doesn't ferment maltose?

hmmm wont be home for another week or two and my hydrometer is broken, maybe i will finally have an excuse to buy another one


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