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Old 02-20-2013, 02:45 PM   #11
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Originally Posted by 501irishred View Post
Sounds good! Sounds like you started with an AG recipe - mind sharing?
Sub out the LME with 5 lbs of Marris Otter, 4 lbs of 2-row & 8oz of carapils

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Old 02-20-2013, 02:49 PM   #12
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If you do use real chocolate/nibs, note that they contain quite a bit of fat, so you'll end up with what looks like an Exxon Valdez oil slick on top of your beer, both in the fermenter and the final product. This oil kills head retention, because it occupies all of the nucleation sites on the surface, but otherwise it's harmless.

One way to minimize that effect is to roast the fat out of the chocolate/nibs before you use it.

Good luck!!
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
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Old 02-20-2013, 02:54 PM   #13
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The last time I made a chocolate stout, I used my standard oatmeal stout recipe and just put a pack cocoa nibs (Ghana) from Northern Brewer in secondary for a week. Came out pretty awesome. I also did a version with cocoa nibs and chipotle peppers. That was even better but still need to tweak the quantities.
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