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Old 03-23-2011, 07:09 PM   #21
Caramonta
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Apr 2010
Ponchatoula, Louisiana
Posts: 3

This may sound stupid but your recipe calls for 1 lb of British Chocolate. Can you tell me where I can get it or what can I substitute it with? It looks like a great beer and I would like to do it justice. Also I’m trying to brew it this weekend so I would have to find it locally.

 
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Old 03-23-2011, 07:15 PM   #22
bovineblitz
 
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Mar 2010
Binghamton, NY
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Quote:
Originally Posted by Caramonta View Post
This may sound stupid but your recipe calls for 1 lb of British Chocolate. Can you tell me where I can get it or what can I substitute it with? It looks like a great beer and I would like to do it justice. Also I’m trying to brew it this weekend so I would have to find it locally.
I used Crisp chocolate malt as they're a UK maltster.
http://www.rebelbrewer.com/shoppingc...he-ounce).html

It's possible Pelikan was referring to Simpson's which is a little less roasted
http://www.midwestsupplies.com/briti...simpson-s.html

Either way, I love how the version I did turned out.

 
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Old 03-23-2011, 07:54 PM   #23
Caramonta
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Apr 2010
Ponchatoula, Louisiana
Posts: 3

Thanks! I said it may sound stupid. I’m not all there today and I was thinking real chocolate because he didn’t put “malt” behind the description. I will be getting it at my local shop so will have to go with what they have in stock but thanks for the help.

 
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Old 05-11-2011, 10:54 PM   #24
wrench
 
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Jan 2011
Berlin, MA
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I have a batch of this in the primary, and have high hopes for it despite getting bad advice for the LHBS and buying regular flaked oats instead of the Golden Naked Oats. Here's my question for those who have already brewed it...

How would this stand up to a little coffee added in the secondary? I'm considering splitting the batch and adding some strong brew or ground beans to 1 or 2 gallons.

 
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Old 05-12-2011, 01:45 AM   #25
bovineblitz
 
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Mar 2010
Binghamton, NY
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Quote:
Originally Posted by wrench View Post
I have a batch of this in the primary, and have high hopes for it despite getting bad advice for the LHBS and buying regular flaked oats instead of the Golden Naked Oats. Here's my question for those who have already brewed it...

How would this stand up to a little coffee added in the secondary? I'm considering splitting the batch and adding some strong brew or ground beans to 1 or 2 gallons.
I'd imagine it'd work well with coffee. It's really one of the more 'robust' robust porters I've ever had. I'd go with a lighter, nuttier coffee rather than a dark roast, the roasted malts will take care of that part of the flavor for you.

 
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Old 05-25-2011, 07:19 PM   #26
alrightmax
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May 2011
Albany, NEW YORK
Posts: 9
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I can't believe you called it "Green Mountain Porter", I wanted to use that name!

 
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Old 11-12-2011, 03:00 PM   #27
Jcoz
 
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Dec 2010
Laurel, MD
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Deleted for boneheaded-ness

 
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Old 03-09-2012, 10:28 PM   #28
bomberman
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Oct 2011
Middlebury, VT
Posts: 91
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Just brewed this up today. Scaled it to a 3gal BIAB; OG came in a tad low at 1.057 but otherwise brew day went well. Smelled and tasted fantastic going into the fermenter, so I'm very excited for this one! I'll make sure to update with some more details and tasting notes when it's ready. I'm thinking about reserving a gallon to secondary with some fresh vanilla bean as well.

 
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Old 04-28-2012, 06:27 PM   #29
Jcoz
 
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Dec 2010
Laurel, MD
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1 year, 3 months later, I have finally about to brew this porter. I bought everything today and will be brewing tomorrow. I'll post back with some results!

 
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Old 05-09-2012, 02:06 AM   #30
Jcoz
 
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Dec 2010
Laurel, MD
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So far so good, bubbling at 66
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