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Old 10-26-2012, 11:01 AM   #121
jesseroberge
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Aug 2012
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Quote:
Originally Posted by HomebrewDaddy
Hey all, I wanted to brew a chocolare stout, using cold pressed chocolate (no additives). I used the grain bill, hop schedule and opted to use the wyeast Rogue yeast. I brewed according to schedule, held my fermentation temp at 69, then kegged and pitched 2 oz of chocolate and let it sit for a month....minus the every other day keg shaking in an effort to keep the choc in suspension. My results? AWESOME!!! Everyone that has tried this beer has had told me they are really impressed. Thank you for the recipe. Cheers!
So if I read you right, you didn't add the chocolate in the boil but in the keg ? Did you use mint also or stuck only to chocolate ?

 
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Old 12-17-2012, 03:19 PM   #122
nickmv
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Mar 2010
Memphis
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OK, so i brewed this in late October, and it ended up not being ready at Thanksgiving (too sweet).

I just sampled it last night while trying to figure out which mint method I was going to go with, and this thing is absolutely delicious now. The chocolate def comes through with a nice bitterness. I experimented with cold-brewed mint tea, hot-brewed tea, and vodka infusion.

So far, between the 3, I found that the cold-brewed tea seems to have the most punch and flavor. I'm still trying to decide between floating the tea bags in the keg itself, or just adding a small super-concentrated mint tea.
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Old 12-26-2012, 10:21 PM   #123
BrewLou
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Mar 2012
Holly Springs, NC
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Quote:
Originally Posted by nickmv View Post
OK, so i brewed this in late October, and it ended up not being ready at Thanksgiving (too sweet).

I just sampled it last night while trying to figure out which mint method I was going to go with, and this thing is absolutely delicious now. The chocolate def comes through with a nice bitterness. I experimented with cold-brewed mint tea, hot-brewed tea, and vodka infusion.

So far, between the 3, I found that the cold-brewed tea seems to have the most punch and flavor. I'm still trying to decide between floating the tea bags in the keg itself, or just adding a small super-concentrated mint tea.
Mine is definitely getting a better fusion of flavors the longer it sits. I used a bag of andy's mint crumbles (dont recommend that to anyone!) which I was not thrilled with after the 1st couple tastings. Mixed 1 cup of boiling water + herseys mint coco powder when going into the secondary. Def improved overall flavor, but I think the actual mint candies just raised the body to much. Even now it tastes pretty dang good, its just so much mouthfeel...
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Old 01-07-2013, 05:30 PM   #124
detonate
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Jan 2013
London
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Quote:
Originally Posted by nickmv View Post
OK, so i brewed this in late October, and it ended up not being ready at Thanksgiving (too sweet).

I just sampled it last night while trying to figure out which mint method I was going to go with, and this thing is absolutely delicious now.
So did you find the sweetness disappeared or dropped to an acceptable level?
Did you add any lactose to the original recipe, as I saw others doing? (1lb which seems like heaps?)

 
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Old 01-07-2013, 07:11 PM   #125
Homercidal
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This reminds me I should see if I have any mint still steeping in vodka and if so, add some to a glass of Choc. Stout!

 
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Old 01-07-2013, 09:10 PM   #126
nickmv
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Mar 2010
Memphis
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Quote:
Originally Posted by detonate View Post
So did you find the sweetness disappeared or dropped to an acceptable level?
Did you add any lactose to the original recipe, as I saw others doing? (1lb which seems like heaps?)
No lactose at all here. I followed the recipe except for lactose.

I think the mint adds too much and distracts from the choc stout flavor, so I'm probably not going to brew this one again, but it definitely has been interesting.
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Old 01-08-2013, 05:32 PM   #127
Homercidal
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I added 1 lb of lactose in my choc stout and I was worried it would be too sweet, but it's great. The roast bitterness balances it nicely. I've even had a guy at work tell me that he liked the beer, but it was on the edge of being too bitter for him.

 
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Old 02-26-2013, 08:37 PM   #128
ViperMan
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Feb 2011
Canonsburg, PA
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I'm throwing this out here after skipping from about page 4, but I just experimented with a chocolate stout recipe this past weekend (different recipe - one I came up with on my own) - I used 1.75oz of cocoa nibs from my grocery store for a 2.5 gallon batch. I ran the cocoa nibs through my "bullet" food processor for just a few good pulses - you could put them on a cutting board and chop them up too. I tossed them into the mash after adding the strike water and then stirred well. I had no problems with clogging while draining. The chocolate aroma wasn't as strong as I was hoping (but note how little I'm using compared to this recipe) but I could definitely pick up the chocolate flavor in the finished wort. I'm VERY anxious to taste this beer (I'm adding raisins in the secondary for a "Raisinet" beer).

If it comes out well, I'm thinking of trying a variety of other beers by splitting the wort and adding different adjuncts either in the secondary or what-not, such as cherries, pistacchio extract, or mint.

 
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Old 04-23-2013, 05:09 PM   #129
Fighthouse
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Jan 2010
Charlotte
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I brewed this about 5 weeks ago, and put it in a keg last night. I see people used multiple ways to impart the chocolate and mint flavors, so I'll throw my methods into the bucket too. Please feel free to criticize any moronic choices I may have made.

For the chocolate, I threw in a can of Hershey's unsweetened cocoa powder at flameout
http://www.amazon.com/Hersheys-Cocoa.../dp/B001EQ5AHW.

I was a bit shy of hitting the target OG, but nothing drastic. What I will say though is that this fermentation was slow, and fizzled out at 1.027. After unsuccessfully trying to kick-start it with bottling sugar and amylase enzyme, I concocted a second yeast starter, and threw it in. I was finally able to get the FG down to 1.020

Instead of transferring to a secondary like I usually do, I straight up kegged it from the primary last night, and put in a small (unmeasured) amount of peppermint extract I picked up in the spices sectoin at the local grocery store. Hopefully it will be carbed by this weekend so I can report back how awful or delicious it is.

 
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Old 04-26-2013, 12:36 AM   #130
tclynch4
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Apr 2013
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Has anyone used peppermint schnapps for the mint?

 
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