Spice, Herb, or Vegetable Beer Choconut Porter - Page 4 - Home Brew Forums

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Old 03-08-2010, 11:23 PM   #31
barson777777
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Oct 2008
Posts: 2

Thanks for the response. Im not too worried about the taste, I was just hoping for something dark. I think you're right about the crush on the choc malt.

 
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Old 03-09-2010, 03:17 PM   #32
ericw
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Jan 2010
Nashville,TN
Posts: 57

My local brew shop sells the LME in 3.3lb cans, so I bought 2 or those and 1lb of DME. My wort looks pretty dark, but it should be okay. I was worried when I didn't see any airlock activity, but it was a warm day yesterday and there was plenty of bubbles last night.

 
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Old 05-10-2010, 03:00 AM   #33
alaskajoe
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Jan 2010
Anchorage, AK
Posts: 40

I just wanted to add my $0.02...I brewed this on 5-8-2010, and it's currently bubbling away 24 hours later. The only major substitute I had to make was that of the cocoa powder...I had to use Hershey brand instead of the Ghiradelli, so I hope that's not some major frak-up. My OG was 1.084 pre-yeast pitch, when it was at about 75 degrees. The wort smells really good, so hopefully I am off to a good start.

 
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Old 06-03-2010, 06:42 PM   #34
ericw
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Jan 2010
Nashville,TN
Posts: 57

I just drank the last bottle of this last night, and it was most excellent. I will make this again in the fall.

 
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Old 07-26-2010, 07:21 AM   #35
munklunk
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Mar 2010
Chicago, IL
Posts: 277
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I'm definitely putting this one in the "early fall" brew pipeline for sure. From experience with Hazelnut flavorings in beers (I'm a huge fan of cloning Rogue's Hazelnut Brown Nectar), you can use store bought Hazelnut coffee flavoring syrup. It works perfectly and is really cheap. Just taste as you mix it into the secondary and all will be well.

 
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Old 08-06-2010, 06:37 PM   #36
ericw
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Jan 2010
Nashville,TN
Posts: 57

With the AG, at what temp did you mash at, and how much water?

 
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Old 08-06-2010, 07:06 PM   #37
explosivebeer
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Dec 2007
Tacoma, WA
Posts: 437

Quote:
Originally Posted by ericw View Post
With the AG, at what temp did you mash at, and how much water?
Mashing a little on the high side (~154-156*f) is about right for this beer. I typically do 1.33 qts/lb for my strike water but have been trending up to 1.5 qts/lb lately when I don't have space limitations. Really, that shouldn't matter much.
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Old 08-06-2010, 09:05 PM   #38
ericw
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Jan 2010
Nashville,TN
Posts: 57

Cool, thanks.

 
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Old 08-15-2010, 06:05 AM   #39
Boyd
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Aug 2010
Asheville
Posts: 91

Quote:
Originally Posted by Myrdhyn View Post
One question, did you end up with a rediculously high OG? I ended up with something like 1.0750 temperature corrected. Maybe I should have checked OG before adding the cocoa? I know my hydrometer is fairly accurate b/c it reads right at 1.000 for distilled water temperature corrected.

Also, this one took off FAST, in just about 2 hours I had airlock activity and it continues to bubble away nicely today.
I clocked in at 1.083 just now with temperature corrected. I guess I'll know in a few hours what kind of activity it will have. tastes good though.
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Old 08-30-2010, 02:29 AM   #40
Boyd
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Aug 2010
Asheville
Posts: 91

FG: 1.018; I put in 6 oz of hazelnut syrup (couldn't find extract). I'll know in 48 hrs how it tastes.
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