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Old 09-11-2013, 09:54 PM   #1
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Default oatmeal stout

Gonna do my 1st stout this wknd (4th batch). Wanted to make it a choc. Oatmeal stout. Was gonna add at the end of the boil. Just curious if any1 has any thoughts or advise???


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Old 09-11-2013, 10:22 PM   #2
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What are you going to add at end of boil? Post your recipe and we may be of more help


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Old 09-11-2013, 10:58 PM   #3
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If you are using "chocolate" make sure it's unsweetened. Powder is easy.
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Bottled in the refer: Dunkelweizen
Bottled in the refer: German IPA
Bottled in the refer: Schwarzbier (lager)
Bottled in the refer: Choc/Coffee Stout
Bottled in the refe: Blonde Ale
Bottled in the refe: Irish Red Ale
Bottled in the refe: July 4th IPA
Bottled in the refe: American Imperial Stout

Wow. Nothing fermenting gotta get busy.
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Old 09-12-2013, 05:15 PM   #4
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I was gonna get the beans from the homebrew shop and grind them in the coffee grinder. Then add them last 5 min.s of boil
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Old 09-12-2013, 05:55 PM   #5
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Cooling capacity! I just did my first stout and had to freeze more water jugs for the SOFC.
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Old 09-12-2013, 05:58 PM   #6
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Quote:
Originally Posted by fuzzy2133 View Post
Cooling capacity! I just did my first stout and had to freeze more water jugs for the SOFC.
uh...what?



As for the choco advice, +1 to using unsweetened. I've used bakers chocolate before added with 10min left in the boil with good results. It helps if you either finely chop it or melt it beforehand in the microwave
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Old 09-12-2013, 06:33 PM   #7
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Quote:
Originally Posted by iowabrew View Post
uh...what?



As for the choco advice, +1 to using unsweetened. I've used bakers chocolate before added with 10min left in the boil with good results. It helps if you either finely chop it or melt it beforehand in the microwave
Sorry for being vague. For the stout I made (7-8% abv) the fermentation was more vigorous compared to the normal 5-6% ales. If I was still using the closet for fermentation with it would not have been cold enough to keep the fermentation temperature in the proper range.

I got lucky that I have a Fermentation chamber that uses jugs of frozen Ice and a fan to create a colder environment for fermentation.
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Old 09-12-2013, 07:41 PM   #8
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I've used 8 ounces (1 can) of cocoa powder in the last few minutes of boil, and then used cacao nibs in the secondary (8 ounces ).


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