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Old 07-30-2011, 08:40 PM   #1
Jebu1788
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Sep 2009
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I'm thinking about brewing a beer next week, and I've been on a dark beer/stout kick lately, so another stout it is! I know there is plenty of advice on using chocolate and fruit in beers, so here's what I've got:

5 gallons (partial mash)
OG: 1.069
IBUs: 27
SRM: 39

4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 36.36 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 36.36 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 9.09 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.55 %
0.50 lb Special B Malt (120.0 SRM) Grain 4.55 %
0.50 lb Roasted Barley (500.0 SRM) Grain 4.55 %
0.50 lb Carafa I (337.0 SRM) Grain 4.55 %

1.00 oz Magnum [12.00 %] (60 min) Hops 27.2 IBU

2.00 lb Raspberry Puree (Secondary 14.0 days) Misc
8.00 oz Cacao Nibs (Secondary 14.0 days) Misc

1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

I'll soak the cacao nibs in just enough vodka to cover it so they will be sanitized, not sure how much vodka this will be, but I can do it in batches if necessary to keep it down to a minimum.

Any thoughts?

 
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Old 07-30-2011, 10:00 PM   #2
Waunabeer
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I would get at least a pound of chocolate malt (350.0 SRM) in there somewhere and plan on either 2 pkgs. of yeast or make a starter. You'll need a lot of little critters to eat that beer Sounds good though. Keep us posted on results.
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Old 07-30-2011, 11:03 PM   #3
Jebu1788
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Sep 2009
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I have some washed yeast I'll be making a starter with, so they'll be plenty of hungry cells chowin down.

Will Carafa not give it a roasty flavor? I have some on hand, and thought it would be a good sub for chocolate without going over the top on roasted malts.

 
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Old 03-08-2013, 06:40 AM   #4
pkrath84
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Jan 2013
Yorba Linda, CA
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How did this go?

I'm curious especially to how the flavoring additions went in the secondary 14 days out.

I'm debating between doing similar or adding at the beginning and letting everything steep for the several months.

 
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Old 03-08-2013, 11:54 AM   #5
JonFromBrazil
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Mar 2012
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This recipe sounds great..
How did this go jeburgdo? Has anybody tried this?
I'm wondering how to convert this recipe to all grains, any thoughts?

 
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Old 03-08-2013, 01:04 PM   #6
Jebu1788
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Sep 2009
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Here's the recipe I ended up brewing:

5-gallons, boil 3.5 gallons

4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 32.65 %
2.38 lb Vienna Malt (3.5 SRM) Grain 19.39 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 16.33 %
0.88 lb Barley, Flaked (1.7 SRM) Grain 7.14 %
0.88 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.14 %
0.88 lb Chocolate Malt (350.0 SRM) Grain 7.14 %
0.63 lb Roasted Barley (500.0 SRM) Grain 5.10 %
0.63 lb Special B Malt (120.0 SRM) Grain 5.10 %

1.00 oz Magnum [14.40 %] (60 min) Hops 30.8 IBU

2.00 lb Frozen Raspberries (Secondary 14.0 days) Misc
8.00 oz Cacao Nibs (Secondary 14.0 days) Misc

1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

A lot of people really liked this one, a couple said it was their favorite beer I've brewed (but I typically brew styles those people aren't a big fan of). I thought it was balanced too much towards the raspberries, and not enough chocolate, but pretty tasty. I've considered rebrewing it with some changes, but haven't gotten around to it.

If I were to do it again, I would skip soaking the nibs in vodka and let the beer sit on the cacao a little longer to get more of a chocolate flavor--maybe use cocoa powder at the end of the boil. I think I only had the beer on the raspberries and nibs for 1 week, but I'm not sure.

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