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Old 03-31-2008, 06:41 AM   #1
Bobby1579
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Mar 2008
Medford, OR
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Hey everyone.
A friend and I just bought a kit and we have an amber ale in our primary right now. We bottle next week and we want to start our next batch. It's my turn to pick so I bought ingredients to make a chocolate cherry stout. I made my recipe based off of serveral recipes I had read online. I'm getting worried that I have too many grains going into it. Or maybe too many hops. The IBU's will be around 104. The grains wouldn't be a problem but I bought them premixed. Can someone give me advice on this recipe. Should I use fresh fruit or canned? And what would be a good Chocolate powder to use. Thanks.

5 Gallon Recipe
• 9 pounds Amber Malt Extract Syrup
• 1 pound Light Dry Malt Extract
• 2 pounds Caramel Wheat
• 1 pound American Black Patent
• 1 pound Chocolate Wheat
• 1 pound Chocolate Malt
• 1 pound Chocolate Rye
• 1 pound Black Roasted Barley
• 1 tsp Irish Moss
• 3 Pounds Dark Cherry Pulp
• 1 ounces Chinook Hops (Bittering)
• 2 ounces Perle Hops (Flavoring)
• 1 ounce Glacier Hops (Aromatic)
• Yeast - Wyeast Irish Ale, 125 ml XL WYXL1084
• 3 ounces Corn Sugar


 
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Old 03-31-2008, 07:23 AM   #2
Cheeto
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http://www.homebrewtalk.com/showthread.php?t=50415

look at this

with what you have posted you would be in the 11% range and it might taste
a bit off
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Old 03-31-2008, 07:32 AM   #3
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First, I'd say you have to get rid of all of these:

1 pound American Black Patent
1 pound Chocolate Wheat
1 pound Chocolate Malt
1 pound Chocolate Rye
1 pound Black Roasted Barley

Then out of those grains, measure out only a pound of it, picking and choosing amongst them. That's way WAY too much roasted/black/charred grains. Five pounds of black grains in a five gallon batch will taste more burnt than Pinocchio's ass after eating straight habanero peppers. Otherwise, your recipe looks good.

Fresh fruit is always best if you can get it, but canned will work OK. I think the chocolate malt would work better than actual chocolate.
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Old 03-31-2008, 07:45 AM   #4
Bobby1579
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Mar 2008
Medford, OR
Posts: 31

Thanks Guys.

I ordered from Austin Homebrew. I was kind of drunk but it's not the beers fault. So the caramel and all of pinochio's burnt ******* are already mixed in a bag. They came to me that way. Should I just make sure they are all mixed really well then only use a pound of them?

 
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Old 03-31-2008, 07:50 AM   #5
Cheeto
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only use 1.5 # of what is in the bag

that should work out for you !
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Old 03-31-2008, 07:57 AM   #6
Bobby1579
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Mar 2008
Medford, OR
Posts: 31

Thanks Cheeto.
Maybe I accidently came up with my own secret blend of burnt grains. Btw, I am one federal rebate check away from going AG. Woot!

 
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Old 04-10-2008, 03:13 PM   #7
Bobby1579
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Mar 2008
Medford, OR
Posts: 31

Hey everyone,
Here is my revised recipe. I boil tomorrow. What do you think?

60 minute boil time.
5 gallon boil
5 gallon batch size
14 day primary
7 day secondary
14 day bottling

• 9 pounds Amber Malt Extract Syrup
• 1 pound Light Dry Malt Extract
• 1.5 pounds Bobby’s mix of doom.
• 1 tsp Irish Moss
• 6 Pounds Dark Cherry Pulp for use in secondary
• 1 ounces Chinook Hops (Bittering)
• 1 ounces Perle Hops (Flavoring)
• 1 ounce Glacier Hops (Aromatic)
• Yeast cake from previous batch
• 3 ounces Corn Sugar for bottling

Bobby's mix of doom consists of...

• 2 pounds Caramel Wheat
• 1 pound American Black Patent
• 1 pound Chocolate Wheat
• 1 pound Chocolate Malt
• 1 pound Chocolate Rye
• 1 pound Black Roasted Barley
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Bottled - Apfelwein
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Old 04-10-2008, 03:19 PM   #8
PseudoChef
 
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I'm assuming your bittering hop addition is at 60 minutes, but exactly when are you adding the other hops?

 
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Old 04-10-2008, 03:41 PM   #9
Bobby1579
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Mar 2008
Medford, OR
Posts: 31

So the bittering will be at 60 minutes, the flavoring will be at 30 and the aromatic will be at 10.
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Bottled - Apfelwein
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Old 04-10-2008, 05:18 PM   #10
PseudoChef
 
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You can leave the 30, but you probably don't want much hop flavor or aroma when you want the chocolate/cherry to be the focus.

 
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