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Old 08-13-2012, 08:25 PM   #21
FutureJack
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Oct 2011
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I dumped in 3/4 lb of dark brown sugar to an RIS I brewed yesterday. Not exactly radical, but it's a nice way to boost gravity and give another layer to an already very complex brew.



 
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Old 08-13-2012, 08:43 PM   #22
MisterTipsy
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Jun 2012
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As you can see, basically anything can be put in a stout, even beets, for example.

Make a beet stout.

Do it !!!



 
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Old 08-13-2012, 09:34 PM   #23
beertroll
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Quote:
Originally Posted by billf2112 View Post
I would replace the choco malt and use the pumpkin and spices to add flavor. Yea I would not mix those either. Reeses never came up with a pumpkin cup for good reason.
My aunt makes a pumpkin chocolate cake that's really good. The flavors can work together, though it would probably need to be a sweeter stout than I care for.

 
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Old 08-13-2012, 09:46 PM   #24
Proboscidea
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Mar 2012
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Peanut / peanut butter!
(see: a source for oil-free powdered peanuts
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Old 08-13-2012, 09:58 PM   #25
Proboscidea
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While we're talking about licorice, anise and wormwood flavors, how 'bout some juniper berries!

(just a wee hint) (often used in pan gravies alongside sage. they have a kind of pine-y, high-note flavor which may or may not compliment certain pine-y hops.)

Put all the above into a brew, and you might end up with something herbal, complex and amazing. Or it could be disgusting. Whirl the roulette wheel, see what prize ya win!
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Old 08-13-2012, 10:58 PM   #26
WesleyS
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As was mentioned already, orange and chocolate might be good. I love chocolate covered orange peel and have been thinking about working up a stout recipe to include those flavors.

 
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Old 08-14-2012, 12:46 AM   #27
biochemedic
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Try a licorice root stout...it doesn't taste anything like licorice (which is actually anise)...it just adds a neat herbal/sweet flavor. Bell's Kalamazoo stout is a licorice root stout...

Cherry stouts are indeed very good too...

I make a chocolate cinnamon chipotle stout which is one of my favorite recipes...
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Old 08-14-2012, 12:55 AM   #28
evrose
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Quote:
Originally Posted by biochemedic View Post
I make a chocolate cinnamon chipotle stout which is one of my favorite recipes...
All of the tastebuds on the left side of my tongue just surrendered.


 
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Old 08-14-2012, 12:56 AM   #29
evrose
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Quote:
Originally Posted by biochemedic View Post
I make a chocolate cinnamon chipotle stout which is one of my favorite recipes...
All of the tastebuds on the left side of my tongue just surrendered after watching the ones on the right side spontaneously burst in to flames just from reading that.


 
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Old 08-14-2012, 01:01 AM   #30
Sir Humpsalot
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I'm doing an Oatmeal Cookie Ale as we speak. It's more of a Porter than a stout, but it's...

.75lb Chocolate Malt
1 lb Quick Oats
2lbs crystal 40
some cinnamon
some vanilla extract
1 lb table sugar, caramelized on the stove.

And then some 2 row to suit your tastes and patience with letting it age. I'm in a 5 gallon cooler, so I'm using 9lbs as that is all that will fit, even with a thicker mash. Otherwise I'd probably use a little more.

I'm going to use Windsor yeast to leave it nice and malty


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