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Just got results from the annual "Champion of the Pint" competition in St. Louis and, while this didn't place, it scored a 39. Pleased, but obviously there's room for improvement. Would like to hear how everyone's turns out!

I agree, this recipe isn't as sweet as original DBC, so give an addition of lacto a try, that may help balance the Cholaca bitterness for a more "milk chocolate" flavor profile. And keep us posted, of course! And FWIW, Oskar Blues never mentioned flaked oats. I threw it in for a bit more body...

I actually do prefer the non-cholaca version. I didn't play with blending rates like I should have, didn't think 6oz would be so aggressive. I'd start smaller, or even measure up a much smaller amount (beer in oz and cholaca in small specific amounts) to get the flavor right and scale up for the...

An update since I bottled in December (it's been a crazy month or so): - Cholaca is DENSE. Run the bottle under warm water to heat/loosen it up for an even mixture, otherwise you'll get a thick sludge into your bottling bucket. - I decided to split my batch into two: 5gal with 6oz cholaca...

Ok, so I toasted 3lb of organic coconut in the oven at 350° for about 5-8min (turning a bit to keep it even). Laid out the coconut on paper towels to soak up any oils (pans were fairly oily). So I added 1.5lb to a carboy and it was a big 'ol PITA getting these coarse shreds through the funnel...

So I ordered this Cholaca stuff after finding out it's what Oskar Blues uses in Death by Coconut (doing a clone). But since it's pure liquid cacao, and therefore entirely reconstituted into the beer unlike cacao nibs, I'm not quite yet sure how much to use... anyone used it and have...

Been researching for a month or so and finally brewed this over the weekend. Here's the recipe: http://beersmithrecipes.com/viewrecipe/1306751/death-by-coconut-attack-of-the-clone Here are my findings: - about 1.3 pounds of coconut per 5gal - use cholaca if at all possible (no idea how much...

Chris, so awesome to see you here! Thanks for your input on the recipes, I'm hoping to attempt part deux in the coming months with the new knowledge shared in this thread. Particularly, keeping the pepper seeds involved (I didn't get any heat at all, likely from removing them), using English...

Brewing this today, totally stoked. Thanks for the recipe (and a good reason to buy a 5gal oak barrel). Cheers!

I used the same, also from a Mexican grocer at the same price, chopped to about 1" squares and soaked in vodka for a day or two. But I used 3 or 4 de-seeded peppers, and I'm getting some licorice notes (personally not a huge fan of). I have lots to update here, but most is scratched down on my...

Just racked to secondary: • Right after popping the lid, stuck my head right in and HOLY CRAP IT STINGS THE NOSTRILS. That cleared within a minute or two, so any help with what that was all about? • Very large yeast cake • Plenty of roasty coffee aroma, quite pleasant...

God didn't want me to brew beer on October 19th. Issue #1: first runnings stuck about 3/4 the way through Issue #2: spent grain bag busted and spilled all over the garage (didn't affect the beer, it just sucked) Issue #3: novice mistake, 1.25gal too much water and no time to boil it out (using...

I started researching more about this one and found a few hints here and this is what I'll be brewing with: Fermentables 10lb Pale 2-Row 1lb Roasted Barley (550˚L) 1lb Caramel 60˚L 1lb Chocolate 350˚L 1lb Munich Light 10˚L 10oz Flaked Barley 8oz Flaked Oats 1lb Lactose...