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chocolate mess
Specialty Beer • Extract • 5 gal
this is insane
August 31, 2006 pm 03:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- 1 lbs
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 1 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.
- 2 lbs
Crystal; John Bull
Crystal; John Bull
A blend of ale and crystal malt. Excellent for brewing strong ales, porters and stouts.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Admiral - 12.5 AA% whole; boiled 15 min
Admiral
Admiral hops are known for their high acid content, delivering a bold yet smooth bitterness. They showcase notes of orange citrus and herbal undertones, making them an excellent choice for crafting more bitter Pale Ales and ESBs.
- 1 oz
Cascade - 5.5 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 3 lb
dark chocolate (65-70 percent cocoa) - (omitted from calculations)
dark chocolate (65-70 percent cocoa)
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
use grains in a mini mash in a seperate pot, then sparge in the brewpot, and pour the extracts from the pot used for the mini mash over the sparge water. add 2 one pound dark chocolate bars to the boil and shred one up to add to the secondary (post-fermentation) bottle in 750 ml bottles in case the sugars in the chocolate re-energize the yeast....that way if it starts to ferment or carbonate a little more during bottle conditioning, the bottle will not explode.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 54.6 SRM | 1 - 50 | |
| Alcohol: | 6.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 11.8 IBU | 0 - 100 | |
Discussion
This is really close to what I am looking for.
2006-09-01 1:02pm
Since I am new to the brewing game mine was "similar" but, this sounds pretty good!!!! I will brew this next weekend.
thanks beer hog
2006-09-03 2:57pm
i take you making my batch as quite the compliment, please let me know how it turns out
Post a Comment
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