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-   -   White Chocolate Ale (http://www.homebrewtalk.com/f12/white-chocolate-ale-370903/)

xfevv 11-29-2012 11:01 PM

White Chocolate Ale
 
Sorry if anyone has covered this before, I didn't see anything when I searched.

We have a craft brewery here in AZ that has a White Chocolate Ale that is fantastic. They say it's a wheat beer. I would love to try and brew something like that up but have never used white chocolate before.

Any thoughts, suggestions or recipes?

relaxnrelapsen 12-21-2012 07:58 AM

i love this white chocolate beer by sonoran brewing co. i am concocting a wheat extract recipe and intend to use white chocolate flavor/extract at bottling. as al alternative i may use vanilla extract and lactose. right now i am struggling with what hops to use. sonoran posts ibu to be 16.5 so far here's what i've got
fermentables (going for 4.7%)
(NOTE 5.5 gallon batch)

2.5 light liquid malt extract
4.75 wheat extract
steeping grains
.25 biscuit
.5 carapils
.5 crystal 20 or 40
hop schedule
1 oz tettnanger (60min boil)
.5 oz tett. (30)
.5 oz willamette (10) (probably dont need this and might skip it)
yeast wlp001
honey or corn sugar for bottle prime
white choc. flavor/extract at bottle time to taste

americaswing 12-21-2012 04:23 PM

Been thinking about a recipe like this as well- might go for a raspberry wheat and then add white chocolate liquor or creme to white cocoa at bottling. I found a clear liquor so oils don't mess with carbonation (hopefully)- trying to figure out how much corn sugar I need to add now...

relaxnrelapsen 12-21-2012 04:35 PM

hint, from sonoran brewing co, ABV for wheat ale with white chocolate is 4.7%. why corn sugar?

americaswing 12-21-2012 05:04 PM

For fermentation... If I'm adding the liquor, I don't think I'll need as much to get it to ferment since it already has sugar in it!

relaxnrelapsen 12-21-2012 05:23 PM

ah, i usually use it to adjust OG in the end if I'm a bit off target or use it to up fermentables in a higher alcohol beer.

KeyWestBrewing 12-21-2012 05:31 PM

This might help... http://www.byo.com/component/resource/article/Indices/38-Ingredients/316-brewing-with-chocolate

Its article from BYO about using chocolate and different ways to do it.

relaxnrelapsen 12-21-2012 06:26 PM

thanks key west, but this does not cover white choocolate...here is my valuable two sense. i am a brewer and a chocolatier.
true white chocolate is rare and expensive and is made with cocoa butter which imparts little taste but adds mouthfeel and is slightly waxy. it is purely cocoa butter without cacao solids, sugar, milk, vanilla and some soy lecithin to hold it all together. it is highly unstable and very grumpy in certain temp. ranges: it clumps and separates and cant be put back together again. i know because i have struggled to make pure white chocolate. most commercial white chocolate is made with a homogenized oil for stability. what you are really tasting when you eat white chocolate is cream sugar and vanilla.
in my opinion, to get a great white chocolate flavor and feeling out of a beer is brew one that is light color, medium body, with some residual sweetness but still somewhat dry in finish. it must have vanilla aroma and flavor because that is all you get out of white chocolate besides a stomach ache.
i like vanilla best at bottling (so i can leave some bottles without it) but for brew inspired by white chocolate i would opt for a scraped vanilla bean at flameout or secondary to round out the vanilla flavor.

KeyWestBrewing 12-21-2012 08:16 PM

I was just going off of this.....

"Baker's chocolate is the same as ground cocoa, except that oils have been added - or, in some cases, not removed - to make a solid "cake" of unsweetened bitter chocolate. These oils, whether added or natural, cause a minor inconvenience for the brewer. Any beer made with these and other types of oil-containing chocolate must include a long and vigorous boil time to volatilize the oils, otherwise the beer will suffer from poor head retention. Most baker's chocolate is unsweetened or bittersweet, but it is now also possible to find milk chocolate and white chocolate in the same basic format - they will act the same, but will obviously be sweeter. All of these should be broken or chopped into small pieces and added to the boil with any syrup or dry malt extracts. Care should be taken to stir well, making sure the chocolate is not burning onto the bottom of the kettle.

A slight further refinement is the chocolate chip - sweetened, high-quality chocolate chips (semi-sweet, milk chocolate or white chocolate) are still more cocoa than additives. They should be used in the same way as the chopped baker's chocolate, above."

KeyWestBrewing 12-21-2012 10:10 PM

Quote:

Originally Posted by relaxnrelapsen (Post 4704407)
i love this white chocolate beer by sonoran brewing co. i am concocting a wheat extract recipe and intend to use white chocolate flavor/extract at bottling. as al alternative i may use vanilla extract and lactose. right now i am struggling with what hops to use. sonoran posts ibu to be 16.5 so far here's what i've got
fermentables (going for 4.7%)
(NOTE 5.5 gallon batch)

2.5 light liquid malt extract
4.75 wheat extract
steeping grains
.25 biscuit
.5 carapils
.5 crystal 20 or 40
hop schedule
1 oz tettnanger (60min boil)
.5 oz tett. (30)
.5 oz willamette (10) (probably dont need this and might skip it)
yeast wlp001
honey or corn sugar for bottle prime
white choc. flavor/extract at bottle time to taste

I plugged this into my beersmith and your lookin at 5.5 ABV with that grain bill. Also using just the 1oz of Tettnang @ 60 min will give you 15.5 IBU.

OG 1.052
FG 1.010


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