mrmitch

Recipes 

Ok, I live in Kansas City, and somehow missed every opportunity to taste the Chocolate Ale offered by Boulevard, but it had people in a flurry to get it. I'd like to try a shot at it, but not really sure how to handle cocoa nibs, here are the ingredients listed on their website:

Cocoa nibs
Honey Naked oats
Malted wheat
Pale malt
Hallertau Tradition

Color (EBC) 41
Bitterness (IBUs) 24
Original Gravity (Plato) 20
Terminal Gravity (Plato) 4
Alcohol (ABV) 9.1%

What do you guys think?

Briess 2-Row Brewer's Malt 9 lbs, 0 oz
Briess White Wheat 4 lbs, 0 oz
Simpsons Golden Naked Oats 2 lbs, 0 oz
Weyermann Chocolate Wheat 1 lbs, 8 oz
Weyermann De-Husked Carafa III 0 lbs, 8 oz
Hallertau Pellets, German 2.5 oz @ 60 mins
Organic Cacao Nibs 4 oz 2 week dry hop
SAFALE US-05 American Ale

The #s come out pretty good but those damn cocoa nibs

BtotheG

Recipes 

I wonder if the de-husked carafa III will make it too dark. Contrary to what I expected, it wasn't a very dark beer. I used 12 ounces of it in a black IPA and it was really dark.

I've been wondering about when to add cacao nibs myself. I think I've seen on some other posts that people add them at flame out like you would spice additions.

Apparently Riot Room tapped a keg of it last night. It's interesting stuff but I'm not sure it warranted the crazy sellout when it was first released.

mrmitch

Recipes 

Yeah, I went to the riot room trying to get a pint, but to no avail. Lucky for me they had Stone's Arrogant Bastard, which was fantastic. The carafa makes the color match their numbers pretty close for srm, so I think that's ok. The thing is I'm trying to hit a moving target, since I've never tasted what I'm looking to make.

skeezerpleezer

Recipes 

Anyone tried making this yet?

BtotheG

Recipes 

Regarding the cacao nibs, there's a recipe for KBS in Zymurgy ( I think I found the recipe on here) that calls for a 1.5oz 15 min addition along with 2.5 oz bittersweet chocolate at 15 min. So that might be a starting point.

As far as how the beer tastes. I didn't get a lot of malt presence. I started drinking one right out of the fridge and it didn't taste like much of anything. Once it warmed it was all dark chocolate. Very close to what just tasting cacao nibs by themselves is like. I recall thinking it tasted best at temps I wouldn't drink many other beers at.

KCBigDog

Recipes 

Anyone make this?

divvy9

Recipes 

Resurrecting an old thread due to the second edition on this brew is going to be hitting shelves in a few weeks. Found an article in the Pitch that says there is also Rye in this recipe but it's not listed on the site. Thought I would share. The countdown is on for the return of Chocolate Ale | Feature | The Pitch

Berock

Recipes 

I wasn't a big fan but yeah, it enjoyed a cult following. I remember is wasn't very dark either. Good luck. Do you think the prices will be higher this go around?

dbals

Recipes 

I sent them an email a couple weeks ago about their "tank 7" and they virtually gave me everything...... percentages, mash schedule with temps and hop additions. Yeast was house Belgian yeast. They were very pleasant and even asked if I had any other questions about the recipe.

jstuts2260

Recipes 

Sorry, to hijack but dbals could you shoot me a pm with the Tank 7 recipe? I'd love to have that one on hand. Also, let me know how the Clone goes. I'm very curious about it.