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Old 04-14-2009, 04:19 AM   #11
eschatz
 
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I would possibly add slightly more mint to the beer. However, there is a fine line. At the original recipe it contained a hint in the background of a very respectable chocolate stout. If there was a little more mint I might be happier. However, the hint at the end is certainly better than over-doing it. You could add it at .75oz or even bump to 1 oz. More than that would be risky-bidness.
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Old 04-23-2009, 05:59 PM   #12
Kronin
 
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8.0 oz Cocoa Powder (3.0 SRM) Sugar 4.08 %


what is this? just regular bakers cocoa or am i missing something?
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Old 04-24-2009, 12:26 AM   #13
eschatz
 
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Nah, I used just straight Hershey's Cocoa Powder. Just like I used to make chocolate milk with when I was a kid!
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Old 04-24-2009, 12:33 AM   #14
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I ordered all the grains for this (and then some) today... my mouth is watering.... :-)

This is going to be my first all grain
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Old 04-24-2009, 12:43 AM   #15
eschatz
 
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WOOOHOOO Nice man. You'll be in for a beer that you've probably never tasted before. They key is that it's a good choc stout recipe. How much mint you put on top of that is up to you. I'd advise not to go too overboard though because the character of this beer will age and mellow and really round out. If you brew this now it'll be drinkable like any other beer in a month or so but it'll still be going strong for next X-mas for beer gifts.
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Old 05-02-2009, 04:00 AM   #16
Kronin
 
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got everything today... maybe tomorrow or sunday is a brew day :-)

question;
I have not made a stout before, i know the Cara-Pils, Caramel/Crystal Malt - 40L, and the Chocolate Malt are for steeping....
is the flaked barley and roasted barley also steeping grains, or do they go in the mash?

ty in advance,

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Old 05-03-2009, 02:10 AM   #17
Kronin
 
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got the goods from Yooper,

did this today AG on stvetop using DeathBrewers partial mash method, and it was awesome.

I got perfect 1.060 OG, and that is about 77% efficiency!
the small sample for taking the OG was delicious too.

cheers!
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Old 05-03-2009, 02:24 AM   #18
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This sounds pretty interesting. Did you crush the mint? I'd imagine that if you didn't that would make a huge difference in the mint's strength.
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Old 05-03-2009, 05:24 PM   #19
eschatz
 
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I only cut up the mint leaves into small 1/8" segments.

You could muddle it. Didn't think about that!
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Old 05-04-2009, 03:48 AM   #20
Tsuyako
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Really wishing I was set up for all grain.

 
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