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Old Yesterday, 12:24 AM   #1
TwistedLiquidBrew
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Default Chocolate Orange Stout

Recipe Type: Partial Mash
Yeast: Wyeast 3463 Forbidden Fruit™
Batch Size (Gallons): 3
Original Gravity: 1.098
Final Gravity: 1.024
IBU: 30.5
Boiling Time (Minutes): 60
Color: 37.47
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: initial taste was very chocolatey with subtle orange behind it

Here's my 1st go at a Stout! I've been putting this together all week and was further motivated today when I paid a visit to my LHBS (Southern Brewing & Winemaking in Tampa); they had Chocolate Raspberry & Cacao Vanilla on tap for their anniversary. Both were fantastic - I brought a growler home filled with 1/2 of each!


Chocolate Orange Stout
Size: 3 gal
Efficiency: 81.47%
Calories: 328.32 kcal per 12.0 fl oz

Original Gravity: 1.098
est Terminal Gravity: 1.024
est Alcohol: 9.72%
Color: 37.57
Bitterness: 30.5

Steep for 45min
2 lb (20.5%) Vienna Malt
1.5 lb (15.4%) Chocolate Wheat Malt
.5 lb (5.1%) Cara-Pils® Malt

Boil 60 min
1.5 lb (15.4%) CBW® Bavarian Wheat LME
1.5 lb (15.4%) CBW® Sparkling Amber LME

0.25 oz (8.3%) Mandarina Bavaria (8.5%) - 35 m
0.25 oz (8.3%) Phoenix (12.0%) - 10 m
5.00 oz Cacao Powder boiled 5 m
1.50 oz Sweet Orange Peel (dried and crushed) - 5 m
2.00 oz Cacao Nibs Roasted - 5 m
0.50 oz (16.7%) Mandarina Bavaria (8.5%) - 5 m
0.50 oz (16.7%) Phoenix (12.0%) - 5 m
2.375 lb (24.4%) Orange Blossom Honey - 5 m
6.00 oz (3.8%) Molasses - 5 m

Flameout
0.50 oz (16.7%) Mandarina Bavaria (8.5%)

Pitch
1.00 oz Sweet Orange Peel (dried and crushed)
1 ea Wyeast 3463 Forbidden Fruit™

Dry Hop Plan in seconday
0.50 oz (16.7%) Phoenix (12.0%)
0.50 oz (16.7%) Mandarina Bavaria (8.5%)
4.00 oz Cacao Nibs Roasted
2.00 oz Sweet Orange Peel (dried and crushed)
1-2 ea Vanilla Whole Beans

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