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Darth Docho
Sweet Stout • All Grain • 21.5 L
Double Chocolate, uhmmm
February 21, 2006 am 03:01am
0.0/5.0 0 ratings
Ingredients (All Grain, 21.5 L)
- 3.25 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 kg
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.
- 1 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.75 kg
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.3 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 42 g
Northdown - 8.6 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 14 g
Liberty - 4.1 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 50 g
Dark chocolate 99% - (omitted from calculations)
Dark chocolate 99%
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.012 - 1.024 | |
| Color: | 36.6 SRM | 30 - 40 | |
| Alcohol: | 5.3% ABV | 4% - 6% | |
| Bitterness: | 47.2 IBU | 20 - 40 | |
Discussion
Postmortem
2006-11-22 6:16am
The last bottle is in the cellar. If I rated this beer (compared to my other brews), I'd give it 5 stars. I'm also proud of the label: http://www.microarcade.net/birra/DarthDocho.html
Post a Comment
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