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Old 09-21-2008, 07:29 AM   #1
czeknere
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Default White chocolate pale ale?

Found a recipe in the byo.com archive for a white chocolate pale ale I was interested in trying and was wondering if anyone has done something like it before. Everyone I've spoken with so far has looked at me like I'm crazy for wanting to try a recipe like this and although it does seem a little out there, I feel like it might be pretty good. Any thoughts?

Here is the recipe:


5 gallons, extract with grains OG = 1.048, FG = 1.012, IBU = 24

Ingredients:

8 oz. light crystal malt (30° Lovibond)
4 oz. malted wheat
5 lbs. light dry malt extract
8 oz. white chocolate chips
4 AAU Cascade hops (2/3 oz. of 6% alpha acid)
4 AAU Willamette hops (2/3 oz. of 6% alpha acid)
2 AAU Tettnang hops (1/2 oz. of 4% alpha acid)
1 pint starter American Ale yeast (White Labs WLP008 or Wyeast 1272)
1/2 cup dry malt extract to prime
1 cup white creme de cocoa

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Old 09-21-2008, 07:37 AM   #2
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The only problem I see coming up is that white chocolate has a lot of cocoa butter in it, which will very likely kill any head retention you would have had, and may possibly affect the mouthfeel. When making a regular chocolate beer, you are using cocoa powder with the butter removed, this is basically the opposite of that, with no cocoa powder, and mostly cocoa butter. I think it could be a very interesting taste though.

Also, unless there is sugar in the creme de cocoa, that probably isn't enough DME to prime with.

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Old 09-21-2008, 08:53 AM   #3
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Good point, BarleyWater, I didn't even think about that. Anything you could suggest to try and avoid the problem? I'm not sure of anything I could replace the white chocolate chips with.

As far as priming with the DME goes, how much do you think would be enough? I've never primed using DME before. I'm assuming that the creme de cocoa has sugar in it, but I could very easily be wrong.

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Old 09-21-2008, 12:54 PM   #4
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The thing is that white chocolate basically is cocoa butter - it's had the cocoa removed, of course - so if you take the fatty/greasy part away, you are left with either nothing, or vanilla flavoring, sometimes (check the list of ingredients on the bag). Given the negative effects of even small amounts of oils (as with coffee porters) there's a reason that people regard this one as a bit nutty.

Two choices, really:

Brew it and see what happens, or switch to a vanilla flavored brew.

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Old 09-21-2008, 01:46 PM   #5
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The main flavor in "white chocolate" is vanilla. The white creme de cocoa is probably providing more flavors than the "white chocolate", you could just add to taste in the bottling bucket.

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Old 09-21-2008, 02:00 PM   #6
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That idea popped into my head this morning david 42, and I think that's the way I'm leaning (just glad to hear someone else came up with it too). Now, in adding the creme de cocoa during bottling do I run the risk of over carbonating and blowing some tops or will increasing the amount not add anything except flavor?

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Old 09-21-2008, 02:10 PM   #7
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I don't know the exact answer, but I would guess there's not that much sugar in the creme de cacao. In regard to the white chocolate chips, I doubt that 8 oz. would even add that much flavor to 5 gallons.

Actually take that back. A cup may be about 120 grams of sugar, so close to 4.5 oz of cane sugar.

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Old 09-21-2008, 05:37 PM   #8
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Quote:
Originally Posted by czeknere View Post
1/2 cup dry malt extract to prime
1 cup white creme de cocoa
I don't usually prime with DME, but I think it is more like 1 full cup, so if the recipe is accounting for that in the creme, you could probably assume that 1cup of creme de cocoa is about equall to 1/2 cup of DME, so maybe if you used 2 cups of creme de cocoa, you would need no other priming sugar. You should probably check the label on the stuff to see how much sugar there is in it before you use it, because I really have no idea.
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Old 09-21-2008, 11:24 PM   #9
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Excellent, thanks for the help. Will aim to start it tomorrow and will let you all know how it worked out.

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Old 09-23-2008, 06:08 AM   #10
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Here's a white chocolate beer recipe I found:
Recipes - Sweet Wheat White Chocolate - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

It uses an extract.

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