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Old 04-27-2007, 09:59 PM   #11
landhoney
 
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Apr 2007
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I guess there's no problem, but I thought that because of the cocoa butter in chocolate( like bakers) that it could cause problems? Anybody know about this? If its a chocolate with low amounts of cocoa butter is it ok?
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Old 04-27-2007, 10:25 PM   #12
Beerrific
 
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Baking chocolate usually refers to pure cacao which has minimal amount (53%) of cocoa butter which, according to Wikipedia


Quote:
Originally Posted by Wikipedia
Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of two to five years, making it a good choice for non-food products.
Chocolate that is sold as XX% cacao has more cocoa butter and sugar added to it.

 
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Old 05-01-2007, 12:44 AM   #13
cyfan964
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Mar 2007
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Quote:
Originally Posted by The Drizzle
is this the dark cherry stout kit from northern brewer, just with some chocolate added?
It is. I just added some chocolate... along with some Fuggles for dry-hopping.

 
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Old 05-01-2007, 02:53 AM   #14
The Drizzle
 
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Quote:
Originally Posted by cyfan964
It is. I just added some chocolate... along with some Fuggles for dry-hopping.
very cool, rigth after i asked the question i clicked on the ingredients link on teh NB site. this looks like a good one to make and give out as gifts come x-mas time. so hard to resist brewing it now though.......

 
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Old 05-02-2007, 07:21 AM   #15
z987k
 
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Feb 2007
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Quote:
Originally Posted by cyfan964


Tastes delicious!
hmmm, I just ran across this same pic on facebook. Looks like I found you on another site, lol.
And again I thought, damn that looks delicious.
http://uillinois.facebook.com/photo....oid=2215118861

 
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Old 05-02-2007, 12:05 PM   #16
tbone
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Mar 2007
Western PA
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I found a recipe in a book that has the same ingredients with this exception. Instead of the cherry extract, 5lbs of crushed sour cherries were added immediately after the boil for 15 minutes. Anyone do something like this.

 
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Old 08-10-2009, 02:38 AM   #17
GringoCervecero
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Aug 2009
Lincoln, NE
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Quote:
Originally Posted by cyfan964 View Post
It is. I just added some chocolate... along with some Fuggles for dry-hopping.
I know this is a pretty old thread, but I believe that this is going to be my next brew and I was curious, did you ever try this again with adding a little bit more cherry extract?

Also, the chocolate that you used, was it Baker's unsweetened chocolate, or was a different variety of Bakers? You added these right near the end of your brew I see?

Thanks for any help you offer up. I'm new to the game, and no one ever said I was super original with my ideas, but I do want to make a Chocolate Cherry Stout that is similar to the one you describe here, I am going to get that NB Dark Cherry Stout kit and roll from there. The one you have in your photo looks so damn tasty. About how long did you age it to arrive at that kind of flavor?

 
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Old 08-10-2009, 06:53 AM   #18
mr_clean
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Feb 2009
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I was gonna do a cherry stout,pretty much like this without the chocolate
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Old 08-10-2009, 12:45 PM   #19
businesstime
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Jul 2009
Clemson, SC
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What was our OG/FG for this recipe?

 
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Old 08-11-2009, 05:36 AM   #20
GringoCervecero
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Aug 2009
Lincoln, NE
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I hope that we can get some good info about this beer at some point. I think it does sound like something a lot of my friends and family would enjoy, if it is possible to get some clarification from an experienced brewer, that would be fantastic.

 
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