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Old 07-29-2012, 08:43 PM   #1
zachj9292
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Feb 2011
Paradise, KY
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I am making a coffee stout:

8 lbs of pale malt
.5 lb of honey malt
.5 lb of c60
.25 lbs of roasted barley
? lbs of coffee beans (cold extraction)
.5 lbs of lactose

Ive got an oz of mt hood and an oz of wiliamette. Don't know how i will hop it yet.

2 packs of safale s05 (starter)

I need to know what i could use to get a chocolate flavor in my coffee stout. Im not going to order online again just for that. No lhbs anymore...

I was thinking about using something from the grocery store. Bakers Chocolate?

 
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Old 07-29-2012, 11:51 PM   #2
beaksnbeer
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May 2011
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I'd try special dark cocoa powder
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Old 07-29-2012, 11:55 PM   #3
MisterTipsy
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Jun 2012
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cocoa puffs

 
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Old 07-30-2012, 06:49 AM   #4
chuckstout
 
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Bakers chocolate in the boil. You can melt it first so it will blend better and not scorch in the pot. Bakers chocolate will also add bitterness.

 
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Old 08-01-2012, 08:22 PM   #5
zachj9292
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Feb 2011
Paradise, KY
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I bought one pack of the semi sweet bakers chocolate and will add it to the boil. I do not have any lactose(milk sugar) and could not find any at the grocery though

Do you guys think lactose would make a good addition to a coffee stout anyways?

 
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Old 08-02-2012, 01:45 AM   #6
chuckstout
 
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Just mash high like 156, for more mouth feel and unfermentables that should counter not having the milk suger, another trick would be to reduce your first runnings by half and then add back to the main boil to add a little more sweetness

 
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Old 08-02-2012, 02:17 AM   #7
GrayTopBrewing
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Aug 2012
Madison, AL
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Quote:
Originally Posted by MisterTipsy
cocoa puffs
Wouldn't Ovaltine be better from a nutritional standpoint?
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Old 08-02-2012, 02:43 AM   #8
COLObrewer
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Make your own, Cook some pale malt appx 1/2 hr at 350 degrees in the oven in a screen made into a tray, turning and misting with water about every 5 minutes. Page 12 here: http://www.homebrewtalk.com/f51/happ...9/index12.html
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Old 08-21-2012, 02:59 AM   #9
zachj9292
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Feb 2011
Paradise, KY
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good advice, but I made an irish red instead b/c I had some c 40 and roasted barley on hand. I couldn't find any lactose anywhere locally. I will wait and order some chocolate/coffee type recipe online later

 
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Old 08-21-2012, 03:57 AM   #10
dryboroughbrewing
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Depending on the coffee that you use in your cold extraction it can actually add a lot of chocolate notes. The last time I did a coffee stout I didn't add any chocolate malt, but the coffee gave it a huge chocolate flavor.

 
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