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Chocolate Blackberry Seasonal Ale
Spice, Herb, or Vegetable Beer • Extract • 3 gal
Had some john bull dark and malto dextrine left over. Wort wa very thick. We'll see how this works.
December 17, 2007 pm 03:25pm
0.0/5.0 0 ratings
Ingredients (Extract, 3 gal)
- 7.04 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- .5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- .8 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Northern Brewer - 6.0 AA% pellets; 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.
- .5 oz
Fuggle - 5.0 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 8 oz
cocao - (omitted from calculations)
cocao
- .025 l
black raspberry extract - (omitted from calculations)
black raspberry extract
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.
Notes
.25 tsp cardamon .25 tsp whole cloves added Hershey's 100% cocao at 30 min. added extract at end of boil Wort very thick and choclatey. actual OG 1144
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.112 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.021 | 0.995 - 1.035 | |
| Color: | 81.1 SRM | 1 - 50 | |
| Alcohol: | 12.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 82.5 IBU | 0 - 100 | |
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