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Old 05-15-2012, 11:28 PM   #1
deggenbe
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Mar 2011
westland, michigan
Posts: 138
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Recipe Type: All Grain   
Yeast: Nottingham Dry   
Additional Yeast or Yeast Starter: 2 packs   
Batch Size (Gallons): 5   
Original Gravity: 1.089   
Final Gravity: 1.023   
IBU: 39.3   
Boiling Time (Minutes): 60   
Color: 85.9   
Primary Fermentation (# of Days & Temp): 14 @ 72F   
Secondary Fermentation (# of Days & Temp): 14 @ 72F   
Tasting Notes: Tasted very awesome, strong chocolate notes, cross between milk and bitter.   

8oz bakers unsweetened chocolate ground up in a blender (i have a ninja, it rocks) then tossed in BOIL at 10-5 min remaining. then add 8oz lactose with it.

6 Madagascar Vanilla Beans slit and stripped and soaked in 1/4 cup vodka for 4-5 days, then tossed in secondary for 14 days (or more if you wish). 16oz Colombian Coffee (can't remember brand i used) Cold steeped in pre-boiled water for 2 days in fridge. occasionally giving it a shake. added before bottling, strain first. My original recipe i only used 2 beans and 8oz coffee, it turned out awesome, very very awesome, however, the above is what i would change it to. maybe add another 4oz of roasted barley.

however, the older it got the more roast i started picking up.

i seriously need to make 10 gallons of this.



mashed at 150 for 60 minutes. *EDIT*

13 lbs Marris Otter (Bairds) (2.8 SRM)
2 lbs Chocolate Malt (Bairds) (609.1 SRM)
1 lbs Coffee Malt (170.0 SRM)
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Roasted Barley (600 SRM)
3.0 OZ Flaked barley

1oz Cluster 60 min 7.6AA
0.50oz Chinook 60 min 11.8AA
1oz Boadicea 1 min 5.7AA


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Old 05-16-2012, 01:22 AM   #2
progmac
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Mar 2012
Cincy, OH
Posts: 1,878
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whoa, that's a big one! i think my next batch will be something north of 1.070, so this could be perfect. except for the lactose, i am highly intolerant. i'd have to figure out something there.

how long to bottle condition?



 
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Old 05-16-2012, 02:48 AM   #3
deggenbe
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Mar 2011
westland, michigan
Posts: 138
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i'd aim for 4 weeks, you can prolly skip the lactose. it was just for sweetening. maybe up the crystal a few oz's
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Old 05-16-2012, 05:52 AM   #4
bleme
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Jan 2012
Visalia, CA
Posts: 2,091
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You could sub maltodextrin and/or stevia for sweetness.

 
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Old 05-23-2012, 11:59 PM   #5
looneybomber
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Feb 2012
lawrence, ks
Posts: 590
Liked 25 Times on 20 Posts


This recipe inspired me to add chocolate to my RIS I am brewing tomorrow morning. How long ago did you brew this?
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Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Secondary:
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..

 
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Old 05-24-2012, 11:46 AM   #6
deggenbe
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Mar 2011
westland, michigan
Posts: 138
Liked 3 Times on 3 Posts


Brewed in February.
2 weeks in primary 2 weeks in secondary
and bottled for 3-4 weeks, 4 was a touch better for me.

however, i should have let this age more, but alas, i didn't have any other brew to tide me over for the duration, next time I WILL BE PREPARED!.


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