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Old 04-12-2007, 03:23 PM   #1
Cap'n Jewbeard
 
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Apr 2006
Baltimore
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Recipe Type: Partial Mash   
Yeast: Irish Stout   
Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: ? (maybe 1.014)   
IBU: 13.7   
Boiling Time (Minutes): 60   
Color: Black, a little brown   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 18   

Grains:

3.3 lbs light LME
3 lbs light DME
.75 lbs Chocolate Malt
.5 lbs flaked barley

Hops:

1/2 oz Cascade pellets, 60


Extras:

8 oz Baker's chocolate (alkali processed), 40 mins
8 oz lactose, 1/2 cup sugar (Priming)

Notes:

It isn't bad, but it didn't come out how I'd want it in the future. This one was formulated to be a higher-density companion to the Caramel Cream Ale, so that you could float the vanilla on the chocolate and have a black n' white cookie.

Didn't quite work out, or else I didn't pour 'em right.

Next time, I'd try a few things (and when I try them, I'll re-post):
16 oz. chocolate, boiled for 50 min
More hops - not sure what kind, but some flavoring hops might be good
More priming sugar- I was trying to keep the carbing low, but that was a mistake.


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Primary/Lagering: April-zen Festbier
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Old 06-15-2007, 11:41 PM   #2
VermVerm
 
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May 2007
Indianapolis IN
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An idea might be to add some caramunich equal to the .75 of choc grain. It would really add a different character. You may want to add the Bakers Chocolate later in the boil 15 min. I always love to finish a porter with a Saaz 15 min... or a Spalt/Fuggle blend. Just an idea...happy brewing Verm



 
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Old 06-16-2007, 01:10 AM   #3
Cap'n Jewbeard
 
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Ah, thank you sir - can you tell me what caramunich is like? I don't think I've ever used it before...

And yes, I do <heart> Saaz, mightily.
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Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
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Old 06-16-2007, 06:38 PM   #4
VermVerm
 
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May 2007
Indianapolis IN
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The "cara" in cara munich is for caramel. So it is Munich grain that has been kiln to add a caramel flavor. It makes for a very smooth flavor that has a beginning middle and end. The Caramunich also will add head retention and in some of my porters it has added an red hued head. I usually will use the Weyermann Caramunic III.
Happy brewing and better drinking!
Verm

 
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Old 10-03-2007, 02:40 PM   #5
Ryan_PA
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Aug 2006
Horsham, PA, Pennsylvania
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You posted that you used Lactose for priming. That may be a bad idea. IIR, lactose is not fermentable at all. The only carbonation you would get is the fermentation of any sugar remaining after your bulk fermentation. I think the lactose is a good call as a flavoring sugar, but ip you are looking to prime, I wouls say use a more conventional method.

 
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Old 03-23-2010, 02:09 PM   #6
jhouse59
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Mar 2010
USA
Posts: 6

Does anyone know of any recipes using dried Ancho , Chipotle peppers, and Jalapeño peppers? A guy at a brew shop next to me gave me a recipe. I can't find a few of the ingredients. I thought if I could find some more. I might be able to join some of the recipes. Well any way here is the one he gave me:

the Mole’ Porter add ins were all dropped into the Porter Kit boil at the last 15 minutes. They were:

½ lb of Lactose,
½ of a tin (~4oz) of Hershey’s Special Dark Cocoa,
6 cinnamon sticks,
6 Dried Ancho peppers (rehydrate overnight – pull the stems off and coarse chop),
6 dried Chipotle peppers (same treatment as the Anchos),
1 large Jalapeño pepper with the seeds removed – for a little milder on the heat also remove the ribs – cut into strips,
3 vanilla beans split and scraped or 1 Tbsp. of vanilla bean paste,
1 nutmeg shaved into the pot
6-8 oz of oven toasted pumpkin seeds (should be able to find them at Kroeger near the dried peppers, spread out on a cookie sheet and toast at 250-275F for 30-45min. check and stir frequently, some ovens are hotter than others.

At knock out all of this needs to make it into the primary with the wort.

At the end of 4-5 days in the primary rack it to a secondary to finish the ferment.

You can also add a little Pectic enzyme to the secondary to get the finer particles of pepper pulp to settle out.



 
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