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Old 09-15-2013, 08:58 PM   #61
jshake
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May 2013
columbus, indiana
Posts: 20


Just got done brewing this beer followed to a tee except added 1 lb. rice hulls. This is going to be a pretty big beer got a OG of 1.067. Now to figure out what coffee I want to use might let my wife decide that since I brewed it on her request.

 
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Old 09-16-2013, 11:24 PM   #62
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,264
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Brewed this tonight with a few changes. Only had fuggles on hand so I used that instead. Also, I plan on steeping nibs in vodka to add the chocolate at bottling. Didn't have any lactose either so I am hoping I can boil it in a few cups of water and add to the primary. Any input on that?

 
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Old 09-18-2013, 12:15 PM   #63
shadows69
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Feb 2011
Mahanoy City, PA
Posts: 618
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I would take some of the already fermenting wort and boil that with lactose. I'm not sure how your going to add the nibs att bottling time? They are added at the last 5 days or so to the already fermenting wort in a straining bag to pull the flavor from the nibs.

 
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Old 09-18-2013, 01:16 PM   #64
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,264
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Quote:
Originally Posted by shadows69 View Post
I would take some of the already fermenting wort and boil that with lactose. I'm not sure how your going to add the nibs att bottling time? They are added at the last 5 days or so to the already fermenting wort in a straining bag to pull the flavor from the nibs.
Yeah, I was going to soak the nibs in vodka for a few days to extract the flavor and then add the chocolate flavored vodka to taste.

 
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Old 12-06-2013, 02:10 AM   #65
Damoxemus
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Jul 2012
Posts: 244
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I made a Stout based of this recipe, but with a few substitutions (list below if you care). The most noticeable was using Hazelnut flavoured coffee - I used about 6 oz, cold steeped in water for about a week. This produced 350ml of liquid coffee which I added at bottling. It smelled AWESOME going in. It's been in bottle for almost two weeks and I tried some the other day. A little to strong on the coffee, but I think that will drop away with some age.

Thanks for posting this base recipe!



0.5 lb Lactose (Milk Sugar) 41 1 5.7%
6.6 lb Liquid Malt Extract - Dark 35 30 75.4%
7.1 lb Total
Steeping Grains
Amount Fermentable PPG L Bill %
0.55 lb American - Caramel / Crystal 60L 34 60 6.3%
0.55 lb American - Chocolate 29 350 6.3%
0.55 lb United Kingdom - Roasted Barley 29 550 6.3%
Hops
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings Pellet 5 Boil 60 min 13.3
1 oz Cascade Pellet 7 Boil 40 min 16.34
1 oz Cascade Pellet 7 Boil 15 min 9.24

8oz Pure Cocoa (5 min)
2 oz Vanilla Extract - Trader Joes (Secondary for a 7-10 days)
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Maple Chai Brown
Irish Red (with Rye)

 
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Old 11-02-2014, 05:06 PM   #66
Wargoul
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Aug 2014
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I know this is an older thread but can anyone tell me what vol of co2 I should be aiming for with this beer? Thanks.

 
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Old 01-24-2015, 07:17 PM   #67
BMFBlues
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Jan 2015
Allegan, Michigan
Posts: 7


Quick question - how would I back down the bitterness on this recipe? My wife wants a chocolate-coffee stout, and this looks like just the thing, but she doesn't want it too bitter. She's not a big beer drinker, and definitely not a hop head, but she tried a brew something like this at a brewery in Asheville, NC, and loved it. Since I started brewing this year, she's been after me to brew something like the on she had in Asheville.

 
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Old 04-07-2015, 08:09 PM   #68
Damoxemus
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Jul 2012
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You could use less bittering hops ( though that's probably not the bitter you mean), use less chocolate/roasted barley or you could use lactose and/or vanilla beans to sweeten it.

I went with the third option. Turned out well.
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Old 04-07-2015, 08:11 PM   #69
Damoxemus
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Jul 2012
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Quote:
Originally Posted by Wargoul View Post
I know this is an older thread but can anyone tell me what vol of co2 I should be aiming for with this beer? Thanks.
I think I aimed for 2.1 or so. Try using DME for priming, works great IMO.
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