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Old 02-23-2013, 05:13 PM   #11
Ostomo517
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What kind of chocolate are you using?



 
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Old 02-24-2013, 09:48 PM   #12
Jeffro74
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Are you asking about the chocolate malt, or the cocoa powder? Cocoa powder was going to just be Hershey's... the malt was Briess.

Briess chocolate malt
Briess Blackprinz malt
Castle de-bittered black
Simpson's coffee malt

added 4oz of table sugar too, at the end of the boil as my gravity was below 1.050... got it up to 1.052.



 
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Old 02-24-2013, 09:56 PM   #13
Ostomo517
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Was wondering if you used actual mexican chocolate, I have been planning to mess around with it and was just wondering how it went if u used it.

 
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Old 02-25-2013, 05:53 AM   #14
Jeffro74
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Nah... just regular ol' Hershey's


And I'm taking Brewing_Master's advice on the late addition of the cocoa and spices. This sucker is bubbling away!!

But your comment about "Mexican Chocolate" reminds me of a cooking demo I worked where a woman was making traditional Brazilian desserts, and they just about ALL of them had Nestlé Cocoa and sweetened condensed milk. She said "You can use fancier stuff if you want... but traditionally, we just used the can of Nestlé cocoa powder."

 
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Old 02-25-2013, 06:05 AM   #15
Ostomo517
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Oh totally, Nestle actually makes my favorite variety of mexican chocolate, awesome stuff.

 
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Old 03-01-2013, 05:43 PM   #16
dougdecinces
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Quote:
Originally Posted by Ostomo517 View Post
Was wondering if you used actual mexican chocolate, I have been planning to mess around with it and was just wondering how it went if u used it.
I plan on doing this. I'm making a RIS and I'll add Abuelita to the mash. I'll probably also add ancho and/or guajillo chiles to secondary. I'll let you know how it goes.

 
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Old 03-01-2013, 08:16 PM   #17
Ostomo517
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Quote:
Originally Posted by dougdecinces View Post

I plan on doing this. I'm making a RIS and I'll add Abuelita to the mash. I'll probably also add ancho and/or guajillo chiles to secondary. I'll let you know how it goes.
Niiiice sounds great!!

 
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Old 03-02-2013, 04:06 PM   #18
Jeffro74
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I was enticed by the Ecuadorian cacao nibs at the brew store... so I added 4oz of those and1oz of Hershey's cocoa powder.

After two days, I put in 1 tablespoon of cinnamon. Off to Memphis for 4 days and when I'm back I'll add the cayenne.

Broke my hydrometer, so wasn't able to take a gravity reading. The yeast starter was very active, so I'm not worried. I'll also, likely, cold crash it after two weeks. Was thinking I'll give it three weeks in the fermenter, 10 days of sitting on the cayenne and spices.

 
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Old 03-17-2013, 01:43 PM   #19
Jeffro74
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Still in the fermenter... the aroma I'm picking up is sweet and faintly spicy, backed by a strong base of apple! Was not expecting that - might be from the Irish ale yeast?!?

Smells great, regardless. I should bottle sometime this coming week.

 
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Old 03-22-2013, 07:01 PM   #20
Jeffro74
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Damn. Took a hydrometer reading last night and it's around 1.028. I think it may have stalled with the cold crash... my basement is around 60 degrees.

Is this low enough to bottle?!? Do I pitch more yeast, maybe?! Do I let it sit for a few more weeks?... raise the temp, maybe?...

Looking for any advice. Thanks!



 
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