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Old 09-23-2012, 10:15 PM   #11
bellmtbbq
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Nutella! Hahaha

It's actually a good idea.. a lot of oils though. Maybe fat free or something?


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Old 09-23-2012, 10:29 PM   #12
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Nutella is the idea but I will use a hazelnut extract to avoid the oils, or I might soak some hazelnuts in vodca and see what that makes.


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Old 09-24-2012, 12:15 PM   #13
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Quote:
Originally Posted by bellmtbbq View Post
I am buying a bushel of second (bruised) apples next weekend and make a 4 gallon batch of apple wine, which should be ready by Christmas as well. Instead of trying to press it I'm just going to slice it all up, and cook it till soft, and colander the liquid off. Maybe add some brown sugar that I'll carmalize.

Yea I'm def. thinking about that porter with wintergreeen, root beer extract sounds good as well!
My brew Budy and I do a Hot Brown Apple we cook the apples down add spice and use Dark Belgian Candy sugar it is a nice fall brew. The candy sugar is easier to carmalize I think. Freaking sugar that fine line of pull it off before it goes to far. ( I do this before we Drink) keep those apples away form kids and the wife or you will need to make more.
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Old 09-24-2012, 12:29 PM   #14
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I think the dark Belgium candy is pre-caramelized inverted sugar?

I invert sugar when I want to up gravity, but haven't tried caramelizing it yet. Good to know its easier than regular sugar.
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Old 09-24-2012, 02:33 PM   #15
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Yesterday I brewed an imperial double chocolate cupcake stout; thought I would move away from the more traditional spice/orange holiday ales and make a really nice desert beer. Will post the recipe if it ends well.
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Old 09-24-2012, 04:38 PM   #16
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Lat year I did a dark Belgian style infused with cranberries and a little hazelnut extract. It was well received, but I was still extract brewing and didn't have quite the belgian flavor I wanted. This year, I have an entirely belgian grain bill, so here comes Blitz'ens Brew, 2.0! After reading thread, thinking of adding grains of paradise, but haven't used them before. Thoughts?
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Old 09-24-2012, 05:07 PM   #17
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DISCLAIMER: The following beer is NOT, I repeat NOT to be consumed by a pregnant woman or women that could be pregnant. The pine oil can cause SERIOUS problems to an unborn child, including miscarriage! YOU HAVE BEEN WARNED...

Now that I have scared everyone nearly to death I am planning 2 beers. The 1st one will be a pine needle infused IPA that features piney hops as well. I will call it "Piney the Elfer"...same base recipe as PtE but with different hops and the pine needles.

The other one is still up in the air...but I am leaning towards a cranberry mead.
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Old 09-24-2012, 05:20 PM   #18
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A dark saison makes for a different holiday beer. You can spice it but you don't have to. The yeast will bring a lot of character.

More or less any darker beer makes for a good holiday beer: stout, porter, RIS, doppelbock, quad, dubbel, etc. You could change things up by making a typically light colored beer but adding carafa III to make it a dark beer. Somebody a month or so ago was making a dark hefeweizen that way. Along the same line of thinking you could take a recipe for a lighter beer and swap lighter crystal malts for darker crystal malts to get a beer with a richer flavor. For example, a basic brown ale could swap out crystal 40 or 60 for 120 or 150.
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Old 09-24-2012, 05:52 PM   #19
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I brewed up my christmas chocolate stout a month ago. 10 gallons of it! Added 4 oz of chocolate nibs to each carboy after 2 weeks.
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Old 09-24-2012, 06:10 PM   #20
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Good ideas! Then my first stout or porter is coming very soon. If I did a baltic porter i could enter it in the dry dock brewing competition


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