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Old 01-07-2009, 02:55 AM   #31
Merz
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Im going to try this recipe. Why does it say All-grain? I dont have to do a full boil do I? How much Irish moss do i use? Thanks.
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Old 01-07-2009, 04:19 AM   #32
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It says all grain cause I forgot to change it, and you cannot edit that part. You don't have to do a full boil either. I do age the beer warm in the keg... probably around 6 months or so. I'll typically brew one in late spring and get it on tap the following winter.
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Old 01-16-2009, 04:22 PM   #33
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I'm doing this one again tonight, I might try and convert it to all-grain for my next time around, but if I do this one now it will be incredible by next winter, I know it will (plus I have the supplies sitting around)

Substituting Nugget for the chinook cause thats what I have in the freezer... love this beer!! only 13 bottles left!! (I gave away a bunch of 22ozers for xmas)
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Old 03-22-2010, 10:28 PM   #34
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Default German Chocolate Stout


Brewed this yesterday and boy was I surprised.This is my 4th brew and I noted two things:

1. This thing was hard to get to hot break. It took almost 40 minutes for mine to get there. No other brew took that long.

2. This brew is one explosive fermenter. Sounds like a sick person on the toilet. Luckily, I have a 9 mth old at home that woke me up at 4:30 this morning or I would have had a mess in the laundry room. I didn't take the warning and the airlock I used looked like a rocket ready for take off. Listen to the advice about a blowoff tube! Having to improvise at 4AM is not fun.

Other thank that,
I used 1 tsp of irish moss (no amt in the recipe.)


I didn't have chocolate extract so I just didn't put it in? Any suggestions/comments?


Can't wait to taste this one!

Last edited by Warhol2332; 04-01-2010 at 02:56 AM.
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Old 09-23-2010, 03:19 AM   #35
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Just ordered the supplies to do a 5 gallon AG version of this (my own conversion) and a 2.5 gal extract batch to compare it to.
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Old 05-20-2013, 01:15 AM   #36
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Quote:
Originally Posted by sirsloop View Post
3lbs Light Extract DME
6lbs Dark Extract DME
.5 lbs Cracked Roasted Barley
4oz Herseys Cocoa Powder (unsweetened raw Cacao)
1oz Coconut Extract
1oz Pure Vanilla Extract
2oz Chocolate Extract
1oz Saaz Hop
.5oz Chinook Hop

Procedure
• Place bag of roasted barley in 2 gallons of water and bring to 160°F
• Steep for 20 minutes – stirring regularly and vigorously
• Pull out grain bag – sparge with 170° water optional
• Add malt extract and and boil for one hour
• Add Chinook Hops at 60 minutes
• Add Irish Moss at 15 minutes.
• Add Saaz Hops at 15 minutes
• Add Cocoa Powder, 1oz Pure Vanilla Extract, 2oz Chocolate Extract and 1oz Coconut Extract at flame out.

This was an experimental brew that I did about 8 months ago. Its a big beer designed to play off German Chocolate Cake. This beer will need to age at least 2-3 months before its really ready. At that time you'll get a subtle coconut nose on top of a BIG malty chocolate stout. This is a stomach warmer...best had after dinner to finish the night off
So I just bought the goods for this brew but I can't find the Chocolate Extract, any ideas? Also, I was thinking of going light on the vanilla exract or possible striking it all together and adding oak chips to the 2nd fermentation, any thoughts? I also converted it to an AG plus scaled it up to 10 gal. if interested in that let me know.
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Old 09-17-2013, 11:20 AM   #37
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Hi,
I have another question concerning the original recepie.
If I would like to scale it down to 2.5 gallon could I just divide the ingredients by 2?
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Old 09-17-2013, 11:36 AM   #38
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Sloop, have you had any issues with the fats in the cocoa powder killing head on the beer? I've had this issue with the andes mint stout recipe. It's still fecking delicious and is adequately carbonated, just has zip for head due to the fats in the powder. Also, the powder never seems to settle out completely, even after a four month primary.... hehehe.
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Old 12-22-2013, 07:03 PM   #39
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I did this with the Med. French oak chips and it turned out. I recommend tasting it every day to be sure you have the desired oak flavor or it will take over the taste buds.
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Old 10-15-2014, 02:11 PM   #40
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Sorry to dredge up an old thread, but was curious what anyone thought about adding toasted pecans to this one. The topping/frosting/icing on my mom's version of this cake also has pecans in it. I've also been looking at a maple pecan porter, but thought this would be an interesting brew to try pecans in as well. Thanks!
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