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Old 03-15-2008, 07:43 PM   #1
SewerRanger
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Jan 2008
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Recipe Type: Extract   
Yeast: WLP004 - Irish Ale   
Batch Size (Gallons): 5   
Original Gravity: 54   
Final Gravity: 20   
IBU: about 46.78   
Boiling Time (Minutes): 60   
Color: maybe 102   
Primary Fermentation (# of Days & Temp): 7 days at 70F   

3.3# Liquid Malt Extract (Amber)
3# Dry Malt Extract (Dark)
.75# American Chocolate Malt
.25# Roasted Barely
.5#Dextrose

2oz Willamete Hops (5.8%)
1oz Casade Hops (6%)

2oz 100% cocoa baking chocolate
4oz cherry extract

steep Chocolate Malt and Roasted Barley @ 170 for 20 minutes. After hot break add the chocolate and willamete hops. After 45 minutes add cascade hops.


This turned out to be a decent stout but not quite what I wanted. The beer has a decent cherry and chocolate nose but the flavors don't stand out quite as much as I wanted. I think next time I'm going to use much more chocolate (about 22oz) and real cherries instead of the extract. The beer has a slight medicinal taste that I think is caused by the extract. I'll post back with the results from that.

 
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Old 04-08-2008, 01:11 PM   #2
SewerRanger
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Made another batch of this over the weekend. This time I'm going for a massive chocolate flavor and added 22 oz of chocolate. Will post how this turns out.

 
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Old 08-12-2008, 01:04 AM   #3
airdog_47
 
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I have not made any stouts yet, because I only enjoy them when the snow is falling. I have been looking for a stout though to take back home for the upcoming Holidays and stubbled upon your reciepe, it sounds like a perfect treat for the holidays. Keep me posted on your progression, cause I would really like to make one for the occasion.

In the Bottle : Bitch Biting British Bitter

Keg: Monkey Paw Brown Ale

 
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Old 12-08-2008, 01:26 PM   #4
SewerRanger
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I could never get the cherry flavor to work out the way I wanted. The second batch (22oz of chocolate) turned out really good. I'll dig through my notes to find my final recipe.

 
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Old 01-28-2009, 09:47 PM   #5
Guidry
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Jan 2009
Denham Springs, La
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Did you ever happen across your final recipe. This one sounds like something I'd like to brew up before the temps down here start rising again. Down here in LA, winter is just about over by the beginning of March.

 
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Old 01-28-2009, 09:55 PM   #6
SewerRanger
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I just kind of stuck with this one (with the massive amounts of chocolate). It tasted good enough that I gave up on the cherry flavor.

 
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Old 04-08-2009, 07:23 PM   #7
MarshyTheKid
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Nov 2008
Spokane, Wa
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I'm thinking of taking this recipe and adding mint to it instead of cherry. Are you happy with the results of using 22oz of chocolate? Was it too much, or not enough? it seems like with that much chocolate it would end up sinking to the bottom of the bottles or keg. Did you experience that at all? What would you change about this recipe if you did it again?

 
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Old 04-08-2009, 07:55 PM   #8
SewerRanger
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Quote:
Originally Posted by MarshyTheKid View Post
I'm thinking of taking this recipe and adding mint to it instead of cherry. Are you happy with the results of using 22oz of chocolate? Was it too much, or not enough? it seems like with that much chocolate it would end up sinking to the bottom of the bottles or keg. Did you experience that at all? What would you change about this recipe if you did it again?
I got 22oz by scaling the amount of chocolate I normally make my chocolate milk with to a 5 gallon batch. Most of it stays in the wort pot, but a little bit does make it all the way to the secondary but I've yet to see any in the bottle. I wouldn't change anything at this point. I think it's pretty good just the way it is.

 
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Old 04-08-2009, 08:04 PM   #9
ChshreCat
 
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Holymoly! 22oz of cocoa? That's almost 4 tins of the stuff!
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Old 04-08-2009, 11:41 PM   #10
SewerRanger
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22 oz in chocolate bars. 3 tbsps of cocoa is about 1 oz of chocolate bar. Remember you're working with 5 gallons of liquid.

 
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