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Old 07-05-2007, 12:50 AM   #11
Sep 2006
Posts: 695
Liked 6 Times on 6 Posts

I use 8oz. Roasted Barley, 8oz. Chocolate Malt, and 12oz. Special B.

The Roasted Barley gives it a nice espresso flavor.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

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Old 07-05-2007, 08:09 PM   #12
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 30 Times on 22 Posts

I'm pretty sure, traditionally, roasted barley is a requirement for a true "stout" now you can make porters and dark beers with plenty of other malts... I could be completely wrong, just for some reason I believe I read that somewhere.

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Old 07-05-2007, 09:04 PM   #13
May 2007
San Diego, CA
Posts: 4,276
Liked 19 Times on 17 Posts

This was my last extract brew that I did and it came out pretty much black as night...

6 pounds light DME
3/4 pound Caramel 60L
1/4 lb. 120L
1/2 lb. Organic chocolate malt
1/2 lb. Carafa II malt
1/4 lb. roasted barley

1.5 oz Saaz (60)

WLP002 English Ale Yeast

1 tsp Irish Moss (15 minutes)
A blend of:
4oz Lactose, disolved in 2 cups of boiled water
2-3 oz real vanilla extract
Added to the secondary and stirred.

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