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Old 01-21-2008, 05:31 AM   #1
z987k
 
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Feb 2007
Anchorage
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.060   
Final Gravity: 1.015   
IBU: 35   
Boiling Time (Minutes): 60   
Color: 44   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   

Here's my take on a chocolate stout. My chocolate espresso turned out so well I figured modifying it a bit for chocolate would be awesome.

10lbs 2row
2lbs chocolate malt
.5lb caraffa III
.5lb CaraPils
1lb lactose
1oz Warrior 35mins

4oz bakers chocolate at the end of the boil
4oz semi-sweet chocolate in the secondary


 
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Old 02-15-2008, 12:27 PM   #2
sflcowboy78
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Jan 2008
Fort Worth, Tx
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what was your method for mixing in the chocolate for the secondary?

 
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Old 02-20-2008, 07:22 AM   #3
z987k
 
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put the chocolate in the secondary and then racked on top of it. Kind of swirled it a bit to.

 
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Old 02-20-2008, 03:01 PM   #4
sflcowboy78
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Quote:
Originally Posted by z987k
put the chocolate in the secondary and then racked on top of it. Kind of swirled it a bit to.
did you melt it first?
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"The easiest way to spot a wanker in a pub is to look around and find who's drinking a Corona with a slice of lime in the neck."
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Bottled - I drank it all...
Primary #1 - Apfelwein 5 gal
Primary #2 - Pomegranat Apfelwein 5 gal
Primary #3 -
Planning - Irish Red, Stout???, more Apfelwein

I am a little behind but 10 gallons to date

 
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Old 02-20-2008, 04:48 PM   #5
z987k
 
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no, it was the powdered form of hershey's you get at the grocery store. Like the baker's chocolate.

 
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Old 02-20-2008, 04:53 PM   #6
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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Lessons Learned:

I made a (second stout) where I added 50% more chocolate malt and reduced the roasted barly by 25%.

I just kegged it the other day. I'm not really sure if the results are what I wanted.

Will keep you informed...
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Old 03-19-2008, 08:03 PM   #7
aekdbbop
 
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Sep 2006
Nashville, TN
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i had a commercial version of this yesterday (youngs i think)

it was great, but didnt know how this would turn on in the bottle or off of a co2 tap.. it looked like it used a creamer and nitrogen.. and i have neither.

 
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Old 03-20-2008, 08:16 PM   #8
z987k
 
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i keg and just use regular co2 at 9psi. Turns out great.

 
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Old 07-25-2008, 03:47 PM   #9
Baja_Brewer
 
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If we wanted to bottle this, how much sugar would you recommend for priming?

 
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Old 08-06-2008, 03:18 PM   #10
7Enigma
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Apr 2008
Havertown PA
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Quote:
Originally Posted by khuygie88 View Post
If we wanted to bottle this, how much sugar would you recommend for priming?
Same amount as for any 5 gallon batch (3/4 cup dextrose)? I made the Young's clone from AHS a couple months ago and it is just now starting to taste VERY good. I had tried it a week after bottling, about 3 weeks later, and then a couple weeks ago. The first 2 times it did not taste very good at all. Definitely want to age this puppy for a while to get the flavors to meld well, but it is coming along perfectly. I hope by late fall it will be in it's prime and ready for the nice colder weather.

HTH

 
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