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Seasonal Cheer

Specialty Beer • Extract • 5 gal

Orange Chocolate Stiffy

Was an eventful brew. Never used cocoa before, this has a wonderful flavore and a nice kick.

November 28, 2010 pm 08:19pm

4.0/5.0 1 rating

Ingredients (Extract, 5 gal)

0.01 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
0.50 lbs Crystal Malt 40°L

Crystal Malt 40°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
0.75 lbs English Chocolate Malt

English Chocolate Malt

Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
0.50 lbs Pale Ale Malt; Briess

Pale Ale Malt; Briess

Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
2.00 lbs Oat Malt; Thomas Fawcett

Oat Malt; Thomas Fawcett
2.00 lbs Amber Liquid; Alexanders

Amber Liquid; Alexanders

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
5.00 lbs Dark Liquid; Alexanders

Dark Liquid; Alexanders

Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
1.00 lbs Malto Dextrin

Malto Dextrin

Adds body and mouthfeel. For all extract beers. Does not ferment.
1.00 lbs Belgian Candi Syrup; Dark Candi Inc.

Belgian Candi Syrup; Dark Candi Inc.

Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
2.00 lbs White Table Sugar (Sucrose)

White Table Sugar (Sucrose)

Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
1.0 oz Magnum - 14.5 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
1.50 oz Orange Peel (dried) - (omitted from calculations)

Orange Peel (dried)

Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
0.15 oz Cinnamon (ground) - (omitted from calculations)

Cinnamon (ground)

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
2.00 oz Cocoa Powder - (omitted from calculations)

Cocoa Powder

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
White Labs WLP099 Super High Gravity Ale

White Labs WLP099 Super High Gravity Ale

Can ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

		Range for this Style
Original Gravity:	1.098	1.026 - 1.120
Terminal Gravity:	1.019	0.995 - 1.035
Color:	30.3 SRM	1 - 50
Alcohol:	10.5% ABV	2.5% - 14.5%
Bitterness:	47.6 IBU	0 - 100

	Apparent	Real
Original Extract:	23.20 P	23.20 P
Terminal Extract:	4.76 P	8.36 P
Attenuation:	79.5%	63.9%
	% by Volume	% by Weight
Alcohol:	10.5%	8.2%

	Weight	Calories
Alcohol:	29.5 g	203.5
Carbs:	29.9 g	113.5
Protein:	2.1 g	8.4
		Total Calories
		325.4

Fermentables

Total: 14.76 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	0.01 lbs
Crystal Malt 40°L Crystal Malt 40°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.	0.50 lbs
English Chocolate Malt English Chocolate Malt Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.	0.75 lbs
Pale Ale Malt Pale Ale Malt; Briess Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.50 lbs
Oat Malt Oat Malt; Thomas Fawcett	2.00 lbs
Amber Liquid Amber Liquid; Alexanders Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	2.00 lbs
Dark Liquid Dark Liquid; Alexanders Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.	5.00 lbs
Malto Dextrin Malto Dextrin Adds body and mouthfeel. For all extract beers. Does not ferment.	1.00 lbs
Belgian Candi Syrup Belgian Candi Syrup; Dark Candi Inc. Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.	1.00 lbs
White Table Sugar (Sucrose) White Table Sugar (Sucrose) Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.	2.00 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Magnum (14.5%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	1.0 oz	60 min

Discussion

Orange Chocolate Stiffy

Sorry Santa nothing left

2010-12-17 10:20am

Aged in bottles two weeks, set out at christmas party and nothing left. Will be bringing this back as a tradition. Seems I got this recipe right right as even the ladies liked it.

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Recipe Search

Products

Seasonal Cheer

Ingredients (Extract, 5 gal)

British Black Patent

Crystal Malt 40°L

English Chocolate Malt

Pale Ale Malt; Briess

Oat Malt; Thomas Fawcett

Amber Liquid; Alexanders

Dark Liquid; Alexanders

Malto Dextrin

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Magnum

Orange Peel (dried)

Cinnamon (ground)

Cocoa Powder

White Labs WLP099 Super High Gravity Ale

Style (BJCP)

Analysis

Fermentables

British Black Patent

Crystal Malt 40°L

English Chocolate Malt

Pale Ale Malt; Briess

Oat Malt; Thomas Fawcett

Amber Liquid; Alexanders

Dark Liquid; Alexanders

Malto Dextrin

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Hops

Magnum

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Seasonal Cheer

Ingredients (Extract, 5 gal)

British Black Patent

Crystal Malt 40°L

English Chocolate Malt

Pale Ale Malt; Briess

Oat Malt; Thomas Fawcett

Amber Liquid; Alexanders

Dark Liquid; Alexanders

Malto Dextrin

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Magnum

Orange Peel (dried)

Cinnamon (ground)

Cocoa Powder

White Labs WLP099 Super High Gravity Ale

Style (BJCP)

Analysis

Fermentables

British Black Patent

Crystal Malt 40°L

English Chocolate Malt

Pale Ale Malt; Briess

Oat Malt; Thomas Fawcett

Amber Liquid; Alexanders

Dark Liquid; Alexanders

Malto Dextrin

Belgian Candi Syrup; Dark Candi Inc.

White Table Sugar (Sucrose)

Hops

Magnum

Discussion

Post a Comment

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