Chocomead
Specialty Beer • Extract • 5 gal
This is gonna be tasty!
May 25, 2008 pm 05:08pm
Ingredients (Extract, 5 gal)
- 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.
- 1 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 12.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 4.4 oz
Green & Black's Organic Cocoa Powder - (omitted from calculations)
Green & Black's Organic Cocoa Powder
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
Cocoa powder boiled in 1 quart water & added to secondary.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.093 | 1.026 - 1.120 | |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 27.3 SRM | 1 - 50 | |
| Alcohol: | 10.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 |
