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A dark beer that uses roasted barley or malt.

I have used Hershey's unsweetened cocoa powder with great success in a Porter. Used a whole 8 oz tin of it. I added it during the last 10 minutes of the boil, with a really good stir to be sure it di …
answered Mar 28 '16 by brewchez
The problem in my opinion is the heavy usage of Roasted Barley with the use of dark DME. The dark DME has roasted malts in it already. While it is typical for a Dry stout to use up to 1# of Roasted …
answered Dec 2 '10 by brewchez
My take on this type of question is that you aren't going to get it right the first time, so don't over think it. If you want to make a "perfect" fruit beer on the first try I say make a great stout … and add cherry extract at bottling time. If you are prepared to deal with the unpredictable, then I would not worry about the sugars in the fruit yet. Just make the best damn stout you can and add …
answered May 6 '10 by brewchez
acidic than lighter malts. That drop of pH can effect the enzymes responsible for starch to sugar conversion. pH is not something that is a concern for flavor of an oatmeal stout specifically. If …
answered May 29 '10 by brewchez
Well it sounds like you are brewing a Stout from a kit ('out the box Stout'). You can certainly sub certain ingredients per se depending on the kit. I'd say the key is to pay attention to …
answered Nov 23 '15 by brewchez
The only way is to plan on tasting the beer regularly as the oaking occurs. For me it would be a matter of free time on my hands. If you think you can get in there and taste it every couple days usi …
answered Jan 31 '14 by brewchez
The best advice I can give is to still wait it out. 6 days isn't all that long for a brew where you only pitched a Wyeast pack and not a larger starter of yeast. I ferment normally for 14 days. If y …
answered Oct 17 '10 by brewchez
I would taste what you have extracted first to see if you like it. Making a tincture (in a solvent like ethanol/vodka) doesn't always result in the same flavor profile as if you had simply racked ont …
answered Feb 13 '15 by brewchez
Bitterness in a big stout is more than just the IBUs from hops. There is going to be a contribution of perceived bitterness from the roasted malts as well. Sometimes hopping a big roasty beer to a …
answered Jan 31 '14 by brewchez
The lines between the two blur a bit due to historical evolution porter was a dark raosty and smokey brew. When brewers made them stronger they were referred to as Stout porters to indicate strength … from Stout to a Porter or a Porter to a Stout happens in the recipe and the ingredients being used. Less crystal malt and higher attenuation are good practices for Porter making. Going for some …
answered Mar 29 '12 by brewchez
Its not going to turn out the same. It will taste like a dark Amber, but it might not be roasty enough to taste like a stout. When working with extract recipes its best to use plain lightly colored …
answered Dec 9 '15 by brewchez