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Old 11-05-2007, 11:26 AM   #1
sir_veja
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Default Totally noobbbbbbbb thinking out loud

hello guys, I was talking to my friends , around some cases of homebrew, and was
wondering if I can do a second fermetation of a stout kit with chocolate or something
to give it some extra flavor.

My plan?

ferment like the kit recepie
put in another fermenter with some chocolate ( how much = no idea yet )
after some time ( again no idea ) keg it...

what do you think about this? Or do you have some sugestions?

Cheers
Vasco


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Old 11-05-2007, 01:43 PM   #2
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Why don't you just used chocolate grain?


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Old 11-05-2007, 01:49 PM   #3
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Default heheheh

I never before brew from grain I am a newbie
just starting from kits , those from brewferm.

And I was wondering how could I change those kits
@ fermentation stage
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Old 11-05-2007, 02:33 PM   #4
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It only takes 8 oz. You could crush them at the homebrew store, put them in a nylon stocking and heat to 160F for 30 mins, remove stocking let drain (do not squeeze) and toss in the trash...too simple.
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Old 11-05-2007, 03:11 PM   #5
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I'll just get this out of the way now...

http://howtobrew.com/

Read and enjoy!
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Old 11-05-2007, 03:16 PM   #6
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You can also use about 3/4 cup of unsweetened cocoa powder (the baking stuff, like Ghirardelli) in the last 10 minutes of the boil.

I made a Chocolate Porter using a 1/4 lb of chocolate malt and the above mentioned cocoa powder addition. The porter is not finished with bottle conditioning but I sampled a bottle after one week and it a nice subtle chocolate after taste that went great with the porter.

Interestingly enough when I racked from Primary to Secondary, the primary had a rich chocolate smell, that was reminiscent of chocolate cookie dough.
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Old 11-05-2007, 05:33 PM   #7
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coffee is an option for your stout: I brewed a stout a few weeks ago that I wanted to give a multistep flavour to. So I brewed a pot of coffee on the day I racked to secondary. I poured a tall cup and let it sit and cool. Coffee beans have a lot of oil, so I used a turkey baster to get the oil off the top of the cup and poured it into the fermenter. On last taste, it gave the stout a surprisingly strong coffee flavour that pops up shortly after I swallow. It only took about one and a half measuring cups worth to flavour the beer a lot, so be careful.
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Old 11-05-2007, 06:06 PM   #8
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Quote:
Originally Posted by homebrewer_99
Why don't you just used chocolate grain?
Chocolate grain/malt is not the same as cocoa or chocolate itself.
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Old 11-05-2007, 06:18 PM   #9
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Quote:
Originally Posted by shafferpilot
coffee is an option for your stout: I brewed a stout a few weeks ago that I wanted to give a multistep flavour to. So I brewed a pot of coffee on the day I racked to secondary. I poured a tall cup and let it sit and cool. Coffee beans have a lot of oil, so I used a turkey baster to get the oil off the top of the cup and poured it into the fermenter. On last taste, it gave the stout a surprisingly strong coffee flavour that pops up shortly after I swallow. It only took about one and a half measuring cups worth to flavour the beer a lot, so be careful.
I was thinking of doing a "Mocha-Stout" for my next batch, I was going to do a standard stout recipe with a cocoa addition and add lactose for sweetness and some coffee to the secondary. I personally think it sounds pretty tasty.
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Old 11-05-2007, 10:35 PM   #10
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I just drank a Sam Adams Cream Stout today. If you can find one, give it a try! It has a definite coffee/chocolate flavor to it. I'll report back when my stout is done (about another month i think).


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