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Chocolate Cherry Leftover Extract Beer Thingy

Specialty Beer • Partial Mash • 3.5 gal

ToddBrew

This was a recipe to use up some leftover stuff. I also added a pinch of cinnamon, nutmeg and 1/4 cup of cocoa to the boil. In secondary I will add 3 Lbs. of Dark Cherries and 1 cup of Godiva Chocolate Liqueur. The wort tasted awesome, I almost just wanted to drink it by itself! Make sure to secondary with plenty of extra space due to the increased fermentation from the cherries and liqueur. This one is gonna be sooth just in time for Xmas.

October 26, 2005 am 10:17am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 3.5 gal)

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.
0.25 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
0.75 lbs German Vienna

German Vienna

Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
0.1 lbs Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
0.75 lbs Australian Pilsner

Australian Pilsner

Well modified, good attenuation.
0.50 lbs American Munich

American Munich

Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
0.65 lbs Dry Dark; Muntons

Dry Dark; Muntons

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
3.1 lbs Liquid Dark Extract

Liquid Dark Extract

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
0.25 lbs Light Brown Sugar

Light Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
0.25 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
0.125 oz Chinook - 12.7 AA% whole; boiled 5 min

Chinook

Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
0.50 oz Northern Brewer - 6.2 AA% whole; boiled 60 min

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
0.25 oz Willamette - 6.7 AA% whole; boiled 5 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
0.25 oz Willamette - 6.7 AA% whole; boiled 30 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
Wyeast 1968 London ESB Ale™

Wyeast 1968 London ESB Ale™

Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

Now that I have been doing AG brews for a while, I noticed a can of leftover malt extract. Lets go crazy.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

		Range for this Style
Original Gravity:	1.064	1.026 - 1.120
Terminal Gravity:	1.012	0.995 - 1.035
Color:	21.4 SRM	1 - 50
Alcohol:	6.7% ABV	2.5% - 14.5%
Bitterness:	26.5 IBU	0 - 100

	Apparent	Real
Original Extract:	15.57 P	15.57 P
Terminal Extract:	3.19 P	5.55 P
Attenuation:	79.5%	64.3%
	% by Volume	% by Weight
Alcohol:	6.7%	5.3%

	Weight	Calories
Alcohol:	18.9 g	130.7
Carbs:	19.6 g	74.4
Protein:	1.4 g	5.5
		Total Calories
		210.6

Fermentables

Total: 7.10 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
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
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	0.25 lbs
German Vienna German Vienna Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.	0.75 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	0.1 lbs
Australian Pilsner Australian Pilsner Well modified, good attenuation.	0.75 lbs
American Munich American Munich Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.	0.50 lbs
Dry Dark Dry Dark; Muntons Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	0.65 lbs
Liquid Dark Extract Liquid Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	3.1 lbs
Light Brown Sugar Light Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	0.25 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	0.25 lbs

	Quantity	Boiled
Chinook (12.7%) Chinook Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.	0.125 oz	5 min
Northern Brewer (6.2%) Northern Brewer Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.	0.50 oz	60 min
Willamette (6.7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.25 oz	5 min
Willamette (6.7%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.25 oz	30 min

Discussion

ToddBrew

update

2005-12-01 1:32pm

Update: I ended up adding only cherries to the secondary--1# per gallon of wort. I will use the godiva chocolate liqueur as part of my bottling sugar. Reference \"radical brewing\" by Mosher to compute the percentage of sugar in a liqueur by weight. The beer is still happily bubbling away in the secondary after 4 weeks! I will rack to tertiary soon. TB

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Chocolate Cherry Leftover Extract Beer Thingy

Ingredients (Partial Mash, 3.5 gal)

Crystal Malt 40°L

Belgian Biscuit

German Vienna

Roasted Barley

Australian Pilsner

American Munich

Dry Dark; Muntons

Liquid Dark Extract

Light Brown Sugar

Oats Flaked

Chinook

Northern Brewer

Willamette

Willamette

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Crystal Malt 40°L

Belgian Biscuit

German Vienna

Roasted Barley

Australian Pilsner

American Munich

Dry Dark; Muntons

Liquid Dark Extract

Light Brown Sugar

Oats Flaked

Hops

Chinook

Northern Brewer

Willamette

Willamette

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