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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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Old 12-23-2012, 12:10 AM
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Grendal Male Grendal is offline
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Join Date: Mar 2011
Location: East Greenwich, Rhode Island, United States
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Default Hunter's Chocolate cherry oatmeal cookie stout

Stuff is delicious....I'm glad hunter shared the recipe for me to brew for christmas. It's been done a few days but yeah it's that good. It's all grain but oh so good.


20 lbs Pale Malt
1.5 lbs Crystal 90L
24.0 oz Victory Malt (25.0 SRM) Grain 6.82 %
20.0 oz Chocolate malt (pale) (200.0 SRM) Grain 5.68 %
16.0 oz Barley, Flaked (1.7 SRM) Grain 4.55 %
16.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.55 %
16.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 1.14 %
2.25 lbs Oatmeal (use the 1 min. oats)
1 lb Rice hulls
1 lb Cocoa powder (in mash)

1 gallon organic cherry juice concentrate (SG = 1.240, added to secondary)

0.5 lb Cocoa powder (added to secondary)
4 Vanilla Beans sliced down the center and suspended in the fermenter with fishing line. In the past I have used vanilla extract added at bottling instead.

1.5 oz Bravo Hops (pellet, 11.3%AA) 45 min
1 oz East Kent Golding Hops (whole, 6.3%AA) 30 min
1 oz East Kent Golding Hops 10 min

Mash Pale Malt to 1 lb cocoa powder 45 min. in 8 gal water at 157*F. 1 gal mash out and 8 gal sparge. Boiled and added hops per recipe. Produced 9 gal at 1.069.

Fermented 4 days, then added cherry juice concentrate. Fermented 10 more days, then racked and added vanilla beans. Bulk aged 55 days before bottling.
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