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Old 03-17-2007, 01:32 AM   #1
DraconianHand
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Anybody have any experience with priming with liqueur? I am looking at making at chocolate cream stout and was thinking of priming with a chocolate liqueur.

Someplace (I don' remember where) I thought I read that 15 oz. of liqueur was equivalent to 3/4 cup of sugar. Sound correct?
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Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

 
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Old 03-17-2007, 01:40 AM   #2
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I have read that too, although I can't find it again and I am sure the amount varies with the type of liqueur. But it is worth a try.

 
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Old 03-17-2007, 01:46 AM   #3
Zymurgrafi
 
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Interesting.
Let us know if you try it.
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Old 03-17-2007, 01:51 AM   #4
DraconianHand
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Must be in a popular publication.

Love your MLT, made a 5 gal. version of it. Thanks FlyGuy.
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MATT - 65g in 2k8
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Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

 
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Old 03-17-2007, 02:33 AM   #5
Beerrific
 
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What recipe are you going to use for your Amber clone?

I am looking to do one.

Are you using lager yeast? An Amber clone may be my first attempt at a lager.


 
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Old 03-17-2007, 03:03 AM   #6
DraconianHand
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Don't mean to break your heart, but I will probably be trying the chocolate cream stout first (then the Abita Amber clone).

Here is the recipe I was planning on using:

8 oz. US Crystal 40L
4 oz. Munich malt
1 oz. US chocolate malt
2.25 lb American 2-Row malt
4 lb pale liquid malt extract
1/3 oz. Chinook Hops
1/4 oz. Perle Hops
1/4 oz. Crystal Hops
1 tsp. Irish Moss
1.25 cups of ultra light dry malt extract
Wyeast 2308
Water to taste

Mash all malts and specialty grains at 150F for 90 minutes.
Bring brewpot to boil
Sparge with 1/2 gallon of 150F water and add sparge water to brewpot.
Bring water to a boil, remove from the heat and add: Malt Extract Syrup, Chinook Hops and enough water to bring total volume to 2.5 gallons

Boil for 45 minutes, then add: Crystal Hops and Irish Moss
Boil for 10 minutes, then add: Perle Hops
Boil for 5 minutes, then remove brewpot from heat.

Cool wort, then strain into the primary fermenter and add cold water to obtain 5 1/8 gallons total volume.

Pitch yeast at 65F and keep at 60-62F until fermentation starts

2308 - 47-52F for 4 weeks then 57-62F for remainder of fermentation
2206 - 47-52F for entire time

Ferment 7 days or until fermentation slows
Rack and keep in secondary fermenter for 5 weeks.

Priming
1.25 cup of Light DME in two cups of boiled water
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MATT - 65g in 2k8
3rd Circle Brewery


Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

 
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Old 03-17-2007, 03:15 AM   #7
Beerrific
 
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Well maybe I will have it done before you .

I just have to finishing assembling my lagering equipment and then it is in.

Also have to steal your recipe and convert it to all extract...or buy the clone kit from AHS.

 
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Old 03-17-2007, 03:17 AM   #8
DraconianHand
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Steal away! I stole it from Beer Captured.
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MATT - 65g in 2k8
3rd Circle Brewery


Ferminatin' - Route 666 Pale Ale

Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

 
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Old 03-17-2007, 03:36 AM   #9
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Quote:
Originally Posted by unclesamskid
Must be in a popular publication.

Love your MLT, made a 5 gal. version of it. Thanks FlyGuy.
Yes, probably. It has been bugging me now that I can't locate it.

And thanks for the kind words - glad to hear that my post was helpful.

Cheers

 
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Old 03-17-2007, 03:44 AM   #10
Beerrific
 
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BTW, in a home brew book I have it says a 750ml bottle of liqueur plus an ounce or two of dextrose will prime 5 gallons of beer.

 
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