Sweet Success!

[Irish1225]

lord knows i love chocolate stout...

gonna have to get another primary to get this one going.

spectacular looking beer!

 

[Jester369]

Well, the LHBS that gave me the extract recipe has it listed as a 'Specialty Ale', so it doesn't really nail down a style. It's sort of a big strong dark ale - some nice complexities and good balance, and a pretty hefty kick. Definitely not a chocolate stout though, Irish1225

 

[red999]

This stuff is really good. Just picked up a growler of the original last week but havent had the chance to do a comparison yet. I think this beer is labeled as a strong ale or English dark ale at the brewery its based off of.

and Jester thanks again for the recipe, now I can have Mountain ale whenever I want!!!!

 

[Baja_Brewer]

So what's the word on this recipe? It sure sounds tasty, and that picture is amazing ... but has anyone brewed it and can provide a BeerAdvocate-style review? Inquiring minds want to know!

From what I've read here its a good one!! Sounds like the people who have brewed has have had major success, and thats with extract.

Someone said its based off of the Shed Mountain Ale, which is a beer that can really only be found in Northern Vermont, IIRC

 

[Irish1225]

Well, the LHBS that gave me the extract recipe has it listed as a 'Specialty Ale', so it doesn't really nail down a style. It's sort of a big strong dark ale - some nice complexities and good balance, and a pretty hefty kick. Definitely not a chocolate stout though, Irish1225

it's got chocolate steeping and looks like an irish stout - good enough for me, lol

 

[Baja_Brewer]

Alright, it might be a little late for St. Patties day or otherwise, but I finally got a chance to throw the numbers together and came up with an all grain version (or at least a grain bill if anyone wants to give it a shot)

Here we go: (@75% efficiency)
7lbs 2oz -2Row
1lb 11oz- pale wheat
1 lb crystal 32:Carastan (I subbed in Crystal Malt 45)
8 oz- Caramel Wheat
5 oz- Munich
2 oz- Chocolate
2 oz- Black Patent
2 oz- Caramel 60*L

Didn't change the hops additions/ account for boil volume:
1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)

Ill probably end up doing this one next week, thinking of Notthingham yeast

 

[scout7729]

Has anyone used any liquid yeast for this brew?

 

[Joker]

Alright, it might be a little late for St. Patties day or otherwise, but I finally got a chance to throw the numbers together and came up with an all grain version (or at least a grain bill if anyone wants to give it a shot)

Here we go: (@75% efficiency)
7lbs 2oz -2Row
1lb 11oz- pale wheat
1 lb crystal 32:Carastan (I subbed in Crystal Malt 45)
8 oz- Caramel Wheat
5 oz- Munich
2 oz- Chocolate
2 oz- Black Patent
2 oz- Caramel 60*L

Didn't change the hops additions/ account for boil volume:
1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)

Ill probably end up doing this one next week, thinking of Notthingham yeast

Anything to report on this?

 

[llazy_llama]

I'm glad this thread got brought back from the dead, I hadn't seen it. Looks like I have a new brew on deck, though I'll probably replace the chinook with fuggles to lower the IBUs a bit and replace the yeast with WLP005.

Will report in a few weeks!

 

[TurboBrew]

Wow that looks awesome. Anyone want to buy me the ingredients? I have no money. Congrats on brewing a beer that makes me wish I hadnt spent my money on plane tickets to cancun.

 

[Jester369]

Congrats on brewing a beer that makes me wish I hadnt spent my money on plane tickets to cancun.

Now that is saying something Thanks!!

 

[scout7729]

Where can a guy find the Crystal 32: Carastan?

 

[Rolling_Thunder]

Gedvondur - here's the recipe...

8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract

1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)

Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule

Dusting off an old thread here..... Being a newbie to brewing I'm wondering which of the above ingredients is the sugar that will create the alcohol?

I had this beer at my cousin's wedding in August and thought it was the best beer I've ever had. Tried to get some on my way out of town to no avail. Disappointed I turned to the internet hoping at a long shot chance of finding the recipe online. And much to my surprise here it is!!!... :rockin:

 

[wyzazz]

All the grain and Extract/LME adds sugars (unfermentable & fermentable) to the wort. In this case the fermentable sugars are coming from the Extract (amber & wheat).

 

[Rolling_Thunder]

All the grain and Extract/LME adds sugars (unfermentable & fermentable) to the wort. In this case the fermentable sugars are coming from the Extract (amber & wheat).

Thanks wyzazz and BTW, that sig is about as good as it gets...

 

[ILuvIPA]

Wow, +1 on reviving this thread. As everyone has else has said, got my mouth watering!

Looks like this one has had a lot of brewing success since the original post. . .how about some tasting notes from those who've brewed it?

 

[C3Candy]

Hey jester, any chance you play with a guy called pat? he's a retired postal man.

 

[wyzazz]

Thanks wyzazz and BTW, that sig is about as good as it gets...

No worries my friend. As for the sig, I almost changed it yesterday, almost...

HA! found out already, face coated with caramelly old scottish courage, I've had worst stuff all over my face.:rockin:

 

[PirateBrewer]

Hmmmm this beer looks and sounds awesome! I think I know what I'll be brewing for the winter time!

 

[Rolling_Thunder]

Looks like this one has had a lot of brewing success since the original post. . .how about some tasting notes from those who've brewed it?

Hmmmm this beer looks and sounds awesome! I think I know what I'll be brewing for the winter time!

This is the BEST beer I've ever had and hopefully it'll turn out as good or better than the original. It's so good it's like drinking p*ssy...

wyzazz-I can see you have great sage wisdom in those sigs....

 

[Rolling_Thunder]

Gedvondur - here's the recipe...

8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract

1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)

Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule

OK I've been waiting for a friend to show me the ropes, but it looks like he's just too busy to get this underway anytime soon.

So I have a few questions as I consider doing this on my own:

1. What is the grain portion of this recipe that I need to steep?
2. Do I leave it in the water throughout the entire steep/boil process?
3. I assume I steep the grain in a "tea bag?"
4. When adding the two extract ingredients I just pour them in the water and don't worry about putting them in a "tea bag?"
5. Adding the hops is pretty straight forward.
6. After the boil is complete do I need to aerate the wort after it's cooled?
7. After it's cooled, do I pour into a fermenting vessle (should it be in a glass carboy?) & pitch yeast, slap a lid & air lock on it and let it sit till it stops bubbling?
8. What happens next? Bottling?

 

[logan3825]

1. What is the grain portion of this recipe that I need to steep?
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan

2. Do I leave it in the water throughout the entire steep/boil process?
No, see the last portion of the instructions.

Heat 6 qts to 160*, steep grain for 45 min

3. I assume I steep the grain in a "tea bag?"
Use something like this.

4. When adding the two extract ingredients I just pour them in the water and don't worry about putting them in a "tea bag?"
They don't go in the bag but you want to remove the pot from the heat before pouring them in.

6. After the boil is complete do I need to aerate the wort after it's cooled?
Popur it into the fermenter then top off to whatever volume the recipe calls for(probably 5 gallons).

7. After it's cooled, do I pour into a fermenting vessle (should it be in a glass carboy?) & pitch yeast, slap a lid & air lock on it and let it sit till it stops bubbling?
I think most people would recommend at least 2 weeks and closer to 3. You leave it in there until you get 3 consecutive days with the same gravity reading on your hydrometer. I personally put it into the fermenter and don't touch it until 2 weeks later. I take a hydrometer reading then leave it alone for another week. If you read around the forum you will probably run across Revvy's "don't use the airlock to gauge your fermentation use your hydrometer" post. It is very informative and I suspect he cuts and pastes it. I have come across it about every other day since I started to post here.

I would recommend reading How to Brew and around this forum a little more before starting. I would also recommend buying and brewing an extract kit before trying to do the recipe you posted. It isn't necessary but all of your questions would have been in the instructions included in an extract kit. It is a good way to get your process down.

 

[Rolling_Thunder]

1. What is the grain portion of this recipe that I need to steep?
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan

2. Do I leave it in the water throughout the entire steep/boil process?
No, see the last portion of the instructions.

Heat 6 qts to 160*, steep grain for 45 min

3. I assume I steep the grain in a "tea bag?"
Use something like this.

4. When adding the two extract ingredients I just pour them in the water and don't worry about putting them in a "tea bag?"
They don't go in the bag but you want to remove the pot from the heat before pouring them in.

6. After the boil is complete do I need to aerate the wort after it's cooled?
Popur it into the fermenter then top off to whatever volume the recipe calls for(probably 5 gallons).

7. After it's cooled, do I pour into a fermenting vessle (should it be in a glass carboy?) & pitch yeast, slap a lid & air lock on it and let it sit till it stops bubbling?
I think most people would recommend at least 2 weeks and closer to 3. You leave it in there until you get 3 consecutive days with the same gravity reading on your hydrometer. I personally put it into the fermenter and don't touch it until 2 weeks later. I take a hydrometer reading then leave it alone for another week. If you read around the forum you will probably run across Revvy's "don't use the airlock to gauge your fermentation use your hydrometer" post. It is very informative and I suspect he cuts and pastes it. I have come across it about every other day since I started to post here.

I would recommend reading How to Brew and around this forum a little more before starting. I would also recommend buying and brewing an extract kit before trying to do the recipe you posted. It isn't necessary but all of your questions would have been in the instructions included in an extract kit. It is a good way to get your process down.

Points well taken and thanks for your input Logan. I'm off to the brew store to get this party started...

 

[logan3825]

Shoot, #6 after topping off to whatever the instructions call for you should aerate your wort.

 

[Rolling_Thunder]

Shoot, #6 after topping off to whatever the instructions call for you should aerate your wort.

Great, thanks. Off to Lowe's to get an oxygen tank & some tubing then to the pet store to do a return & pick up an aquarium bubbler. Then I light this candle and hope for the best...

 

[jonk]

Gedvondur - here's the recipe...

8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract

1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)

Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule

For the chocolate grains would it be malt, rye, or wheat?

Also, does anyone else have reviews of this beer?

 

[Rolling_Thunder]

For the chocolate grains would it be malt, rye, or wheat?

Also, does anyone else have reviews of this beer?

It's just regular chocolate. I used 1 oz of Dove chocolates & 1 oz of Hershey's Symphony with toffee bits.

It's still bubbling in the fermenter, albeit very very slowly now. I'll either bottle this Tues or this coming weekend. Then 6 weeks from then I'll let you know how it is!....

 

[elproducto]

This looks fantastic. Are you just using Ale yeast? I have US-05 and Notty.

Also, I'd love to save a few bucks.. anyone have any luck with that AG recipe? I converted in Beersmith, and it looks different.

 

[jonk]

It's just regular chocolate. I used 1 oz of Dove chocolates & 1 oz of Hershey's Symphony with toffee bits.

It's still bubbling in the fermenter, albeit very very slowly now. I'll either bottle this Tues or this coming weekend. Then 6 weeks from then I'll let you know how it is!....

Did you steep the chocolate like grains or add it to the boil?

 

[jonk]

Sorry to clog this thread with a lot of questions, but would Crystal 40L be a good substitute for Crystal 32:Carastan?