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Old 01-08-2012, 08:20 PM   #91
bbbblaine
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Oct 2011
vancouver, wa
Posts: 82

I definitely want to brew this too. I will have to do a little more research on the best way to use chocolate in the recipe, though. I don't really want to lose a lot of the beer because of the powder.

 
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Old 05-24-2012, 10:00 PM   #92
djwilhelm
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Feb 2012
Springfield, Oregon
Posts: 10

i dunno if i missed it somewhere or not but was the .5 oz referring to weight or fluid oz?

 
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Old 06-04-2012, 07:17 PM   #93
Damonowskivich
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Aug 2011
Stow, Ohio
Posts: 48

I picked up the grains for this recipe, gonna be my 2nd all-grain brew. LHBS didn't have Cluster hops, so I substituted Galena, and I'll cut that almost in half, portion-wise since it's almost 14% AA (compared to the recommended 7%AA Cluster).
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Old 06-10-2012, 05:21 AM   #94
MacrosNZ
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Mar 2012
Auckland, NZL
Posts: 65
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Just made a batch of this yesterday. Changed the hops to what I had in the freezer so used Northern Brewer, Cascade, and Hallertau. I also couldn't find any Hersey's drinking cocoa so gave it a little kiwi twist with hokey pokey flavoured drinking chocolate that had less than 2% fat (Herseys website says theirs has 1%). Managed to hit an OG of 1.056 so should be good.


Pic of the mash.


Got three batches fermenting now. The stout, an Irish red, and another Nevada pale clone.

 
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Old 06-13-2012, 12:14 AM   #95
djwilhelm
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Feb 2012
Springfield, Oregon
Posts: 10

I made this recipe as my second all grain batch over my birthday weekend(week and a half ago) and it smelled wonderful going in and got really excited to try this one, after about a day of furious fermenting and bubbling, it practically stopped, all foam receded, and all particulates stopped.

Now over the last year or so of brewing i have learned some patience. Being that the original recipe called for 4 weeks in the primary i decided to give it some time before checking it. Well today i checked it while i was racking another beer to a keg and whadda ya know, 1.012 pretty damn close. i thought for sure this one had stalled or something. anyway it's back continuing for a couple more weeks, or till i need the carboy for another beer.

Also of course had to taste the sample, couldn't let it all go down the drain. one sip and was amazed how good it was so far, next thing i know i down the rest of it and find myself tipping the tube wondering where it all went

 
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Old 07-24-2012, 10:02 PM   #96
HopEd
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Jul 2008
Chicago, Illinois
Posts: 50


I've brewed this recipe twice before, and it is quite good. Now I'm looking to up the mint flavour through hops. I've heard that Northern Brewer and Fuggles can give off minty flavours. Would I have to do this by dry hopping or would late additions do the trick? Has anyone else tried this?
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Old 07-25-2012, 08:30 AM   #97
bbbblaine
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Oct 2011
vancouver, wa
Posts: 82

Quote:
Originally Posted by HopEd
I've brewed this recipe twice before, and it is quite good. Now I'm looking to up the mint flavour through hops. I've heard that Northern Brewer and Fuggles can give off minty flavours. Would I have to do this by dry hopping or would late additions do the trick? Has anyone else tried this?
Somebody else please correct me if I'm wrong here... I believe dry hopping is primarily for aroma. And I think that would probably add too much hop character and overpower the chocolate and mint that the beer is supposed to highlight.

What may be better is using those hops at the 20 minute boil time and at flame out. This will contribute small amounts of IBUs but mostly flavor and aroma. Either way, a dark beer will make it more difficult to bring out the hops due to the dark grains used, but specific hops might still help the minty flavor.

It's definitely worth experimenting with.

 
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Old 07-28-2012, 05:46 PM   #98
Grinch
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May 2010
Valparaiso, Indiana, Valparaiso, Indiana
Posts: 122


any opinions on using WLP001? I've got some washed yeast in the fridge, and am always looking to save $ however I can.

 
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Old 08-22-2012, 01:56 AM   #99
nickmv
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Mar 2010
Memphis
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This recipe looks great. I'm going to modify it by putting some ancho and guajillo peppers and a tiny bit of cinammon in, in order to make it a mole styled beer. I love NB Cocoa Mole, but love the idea of a mint choc stout, so why not the best of both worlds?
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Old 08-27-2012, 04:47 PM   #100
Paulgs3
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May 2010
Hamburg, NY
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Just got the email from Northern Brewer, they have brew outside the lines kits. Had to find a stout recipe to add to http://www.northernbrewer.com/shop/b...late-chip.html and I want to combine this recipe with that kit.

Never brewed a stout before, how is it with regular CO2?

 
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