Wyeast 1084 Irish Ale Yeast Starter:
1000mL Batch Size (Gallons):
5 Original Gravity:
1.054 Final Gravity:
25.3 Boiling Time (Minutes):
29.5 Primary Fermentation (# of Days & Temp):
14 Secondary Fermentation (# of Days & Temp):
14 Tasting Notes:
Recipe turned out okay, but needs adjustment. I'm only adding as a request.
13-B Sweet Stout
Size: 5 gal
Calories: 180.02 kcal per 12.0 fl oz
Original Gravity: 1.054 (1.044 - 1.060)
Terminal Gravity: 1.014 (1.012 - 1.024)
Color: 29.5 (30.0 - 40.0)
Alcohol: 5.32% (4.0% - 6.0%)
Bitterness: 25.3 (20.0 - 40.0)
5.00 lb Dry Dark
0.5 lb American Chocolate Malt
0.25 lb American Black Patent
0.25 lb Black Roasted Barley
1.5 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
1.0 ea WYeast 1084 Irish Ale
1.0 tsp Irish Moss - added during boil, boiled 15 min
0.75 lb Lactose
4.0 oz Chocolate (unsweetened) - added dry to secondary fermenter
4.0 oz Chocolate (unsweetened)
2.0 oz Raspberry Syrup - added to secondary fermenter
2.0 oz Raspberry Syrup
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
4oz. of 100% bakers cocao added to secondary. 4oz. added at bottling time. (Make sure whatever chocolate you use has no sugar in it. If it does, add it all into secondary) I would also suggest adding an additional 4oz. to the boil.
2oz. of raspberry extract added to secondary, 2oz. added at bottling time.
Lactose added at last 5 minutes of boil.
This recipe turned out alright, but not the best. I was aiming for something with a little more chocolate flavor like Young's Double Chocolate Stout. Because of the amount of raspberry extract I added, that's about all I taste. Definately a desert beer. If I brew again, it will be with 2lbs of fresh raspberries, 1lb of chocolate malt, and 8oz. of cocao total. Also, I'd probably change the hops to an actual bittering hop.
My friends seem to really enjoy this, especially the girls. But, it's just not for me. Too much raspberry can ruin a recipe.
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