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Old 12-23-2011, 02:07 AM   #1
raptorvan
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Sep 2010
Dearborn MI
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So I'm at a taproom about a years ago and they have a chocolate milkshake stout...I like stout but to be honest I'm not a fan of roasty burn flavors. Long story short I order it and holy crap was this beer good, it was almost a religious experience. If I didn't know better I would say I was actually drinking a chocolate milkshake. Since then I've looked for recipes and all I get is a general purpose milk stout with an amped up chocolate malt in the grain bill. Now, I know that chocolate malt is named such mostly because of the color and the fact that it kind of tastes like unsweetened bakers chocolate. My question is this/ these....does pale chocolate malt make a better substitute? And does anyone have their own formula or recipe for a beer that actually tastes like a chocolate milkshake? I'm looking for the malty, sweet, chewy chocolate flavors and mouthfeel I experienced that night.



Thanks guys.

 
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Old 12-23-2011, 03:20 AM   #2
Pogopunx82
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Mar 2011
Burnsville, Nc
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I've thought at times what would it be like like throwing over 1lb over lactose in a beer. 2 lb would be interesting, and over 3 pounds of Chocolate malt.

 
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Old 12-23-2011, 03:22 AM   #3
BigfootCounty
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Nov 2011
Rogue Valley, Oregon
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mostly pale malt and a bit of debittered black, 1 lb of lactose in the boil and a few oz of chocolate liquor in secondary should get you in the ballpark

 
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Old 12-23-2011, 03:27 AM   #4
raptorvan
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Sep 2010
Dearborn MI
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Quote:
Originally Posted by BigfootCounty View Post
mostly pale malt and a bit of debittered black, 1 lb of lactose in the boil and a few oz of chocolate liquor in secondary should get you in the ballpark
Chocolate liquor...that's very interesting. I never even considered that. I was tempted to use the chocolate or chocolate hazlenut drams but thos are a bit agressive

 
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Old 12-23-2011, 03:29 AM   #5
raptorvan
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Sep 2010
Dearborn MI
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Now what can I use to get me that "thick" feel? Maqybe a half pound of flaked oats or swapping 2row with M.O?.....or both?

 
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Old 12-23-2011, 03:33 AM   #6
raptorvan
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Sep 2010
Dearborn MI
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Also which yeast? Maybe some 1056 american ale or the whitelabs california?

 
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Old 12-23-2011, 03:38 AM   #7
Mongrel
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Oct 2010
Sisters, Oregon
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1728, ferment at 55.
__________________
THPTPTH!

 
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Old 12-23-2011, 03:39 AM   #8
emjay
 
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by raptorvan
Now what can I use to get me that "thick" feel? Maqybe a half pound of flaked oats or swapping 2row with M.O?.....or both?
Lactose will give you the thick mouthfeel. In fact, that's generally the main function of lactose, since it's actually not very sweet.

 
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Old 12-23-2011, 05:24 AM   #9
raptorvan
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Sep 2010
Dearborn MI
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I was thinking of also adding some extra light DME at kegging and cold crashing or adding some potassium sorbate.

 
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Old 12-23-2011, 05:36 AM   #10
AleFred
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Aug 2011
New York, ny
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Quote:
Originally Posted by emjay View Post
Lactose will give you the thick mouthfeel. In fact, that's generally the main function of lactose, since it's actually not very sweet.
or maltodextrin

 
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