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Old 08-08-2012, 09:41 PM   #1
joepez
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Chocolate maple porter, smells fantastic!


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Old 08-09-2012, 04:10 PM   #2
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Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
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Secondary #1 - Downtown Flanders Brown (brewed August 2012)
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Old 08-09-2012, 04:25 PM   #3
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Just curious are you using cocoa and real maple or are you doing the chocolate through grain bill?
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Old 08-09-2012, 04:54 PM   #4
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Sounds like an interesting combo of chocolate and maple. And by interesting I mean, I'd love to try it because I'd never think to put those 2 together.
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Old 08-13-2012, 12:23 PM   #5
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The chocolate note comes from the grain, very strong though, but I did indeed use real maple with a touch of fuggel hops.
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Old 08-13-2012, 12:52 PM   #6
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I am getting ready to do a choco-maple porter recipe that I found in the Brooklyn Homebrew recipe book. It also calls for maple syrup at the end of the boil... Let us know how it turns out!
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Old 08-13-2012, 03:13 PM   #7
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That's the exact one that I made... I made a two gallon batch though. I will say this, I had to re-pitch the yeast because the first time it started from a slow fermentation to none at all. It's going good now. It was my fault though, I didn't cool the wort enough before pitching the first time or activate it either.

I made spent grain bread from the brew, turned out great i suggest you try it, here is the recipe.
Use brown sugar instead of white though.


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Good luck
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Old 08-13-2012, 07:54 PM   #8
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Very cool, thanks for the bread recipe!! I've been doing the doggie biscuits also with grain, good stuff


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