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Old 06-13-2013, 11:49 AM   #151
eviljay
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I'm making this again soon for a charity event.

Can't wait.
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Old 06-13-2013, 06:02 PM   #152
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Quote:
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I'm making this again soon for a charity event.

Can't wait.
Gonna stick with the recipe? Nibs/booze? Just curious...

My Brother, Sister-in-Law and Sister are coming out this weekend. This beer will be the star of the show, they are all stout lovers. This will blow their minds!
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Old 06-13-2013, 06:54 PM   #153
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Quote:
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I'm making this again soon for a charity event.

Can't wait.
Everyone loved it when i poured it at the recent fair here in ct
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Old 11-30-2013, 04:07 PM   #154
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Brewed up another batch of a slightly modified version of this last night (no brown malt, crystal 120). Threw in 1/2 oz of orange peel zest for the last 5 minutes of the boil. Not sure if it will be enough to add anything to the final product but I didn't want to overdo it. I think a touch of orange on the finish would make this a great holiday beer.
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Old 12-31-2013, 03:03 PM   #155
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I brewed this earlier in the year. My only exposure to stouts up to then was an occasional Guinness. When I first tried this beer, 2 weeks after bottling, I thought it was really sweet and harsh at the same time, and I thought that maybe I just didn't like stouts all that much. I then left it in my basement and ignored it for a few months. When I tried another one at that point, it still was a little bit too sweet for my taste, but it had become much smoother, with a hint of chocolate; pretty darn good.

I just brewed up a second batch last night. This time I decided to cut the lactose in half and add a pound of oats for a little more body and maybe some head. Also, I am thinking of adding just a touch of raspberry to it by using Chambord raspberry liqueur with some vanilla bean soaked in it, as McBob does for his Raspberry Milk Stout. I'm going to give it quite a bit of time in secondary (I'll add the nibs near the end of secondary) and won't touch it until at least 3 months from brew day. Although this seems like it would be a great winter beer, mine won't see a glass until early spring. I think I can deal with it, though.
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Old 01-22-2014, 11:55 PM   #156
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I think the best thing I took away from this recipe is that oats and lactose work really well together in moderation.
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Old 01-22-2014, 11:55 PM   #157
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Quote:
Originally Posted by brew2enjoy View Post
Brewed up another batch of a slightly modified version of this last night (no brown malt, crystal 120). Threw in 1/2 oz of orange peel zest for the last 5 minutes of the boil. Not sure if it will be enough to add anything to the final product but I didn't want to overdo it. I think a touch of orange on the finish would make this a great holiday beer.
How did the orange work?
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Old 02-06-2014, 12:57 AM   #158
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Has anybody tried mint? A mint chocolate milk stout sounds fantastic for St Patty's day. A day made for drinking beer. May be too late for 17 March drinkability tho. And... I just had my first Thin Mint of the season, so its on the brain.
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Old 02-14-2014, 07:26 PM   #159
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What BJCP category would this best fit? 13B Sweet Stout or 21A Spice, Herb, or Vegetable beer because of the cocoa nibs addition.
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Old 02-18-2014, 02:19 AM   #160
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Quote:
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How did the orange work?
Couldn't detect it in the finished product. I'll try adding a little more next time. This batch turned out great though. Definitely better with the nibs! I have 4 ounces soaking in the keg and it's awesome.
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