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Ryan's Chocolate Orange Stout All-Grain - Ryan's Chocolate Orange Stout



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Old 12-06-2009, 02:42 AM   #1
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Default All-Grain - Ryan's Chocolate Orange Stout
Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.081
Final Gravity: 1.022
IBU: 31
Boiling Time (Minutes): 60
Color: 36
Primary Fermentation (# of Days & Temp): 1 @ 65F
Secondary Fermentation (# of Days & Temp): 4 @ 65F
Tasting Notes: See below

NOTE: Above where it says 1 day/4 days, that is really in weeks. Good catch!

14 lbs. American 2-row
1 lbs. American Chocolate Malt
12 oz. Roasted Barley
9 oz. American Black Patent
7 oz. Crystal Malt 120°L
22 oz. Oats Flaked
1 lbs. Lactose

.5 oz. Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.

1 ounces Valencia Orange Peel (soaked in vodka, added @ bottling)
1 ounces Tangelo Orange Peel (soaked in vodka, added @ bottling)
1 ounces Blood Orange Peel (soaked in vodka, added @ bottling)
8 ounces Cocoa Powder (boiled 10 mins)

Fermentis S-04 Safale S-04



It is known for its singularity and unusual marketing - usually at its heaviest around Christmas - Terry's Chocolate Orange is a ball of chocolate mixed with orange oil, divided into 20 "segments", and wrapped in orange-coloured foil. As the segments, when packaged, are stuck together firmly, the traditional method of getting ready to eat them is to whack it severely on a hard surface to cause the segments to separate from each other.



Continuing Dubbel Dachs long tradition of unusual Christmas beers, Ryan's Chocolate Orange Stout aims to bring the appeal of the British candy orange to the palate of discriminating beer drinkers stateside. Available in 22 oz. bottles just before Christmas 2009 (if I like you).

Last edited by DubbelDach; 12-11-2009 at 12:49 PM.
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Old 12-06-2009, 02:47 AM   #2
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In the last picture, is that an actual "section" glued to the bottle? If so, nice touch.
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Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Belgian tripel,
CONDITIONING:
DRINKING: Black IPA, #31 Big brew Pale/IPA #2, #30 3 different stouts, #18 All Brett Pale ale
THINKING:
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Old 12-06-2009, 02:51 AM   #3
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Yes - I got two actual chocolate oranges airmailed across the pond... Broke them and rewrapped them in 4" orange foil squares from Chocoley.com. Then, I hot glued the ribbons together, then hot glued the candy to the ribbon. The foil up top is the same as I wrapped the candy in.
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Old 12-06-2009, 02:54 AM   #4
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How does the taste compare to the candy?

Just noticed, 8.3%ABV...nice!!!
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Belgian tripel,
CONDITIONING:
DRINKING: Black IPA, #31 Big brew Pale/IPA #2, #30 3 different stouts, #18 All Brett Pale ale
THINKING:
Last edited by annasdadhockey; 12-06-2009 at 03:02 AM.
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Old 12-06-2009, 03:01 AM   #5
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Quote:
Originally Posted by annasdadhockey View Post
How does the taste compare to the candy?

Just noticed, 8.3%ABV...nice!!!
It could use more orange. I soaked the zest of each of the oranges in vodka, then added at bottling. In the future, I'd use maybe a zest and a half of each? Or maybe just go with all sweet orange. The orange needs tinkering with. Everything else is tried and true - based off BYO's Breakfast Stout recipe which I keep tinkering with. Have made it as is, plus a vanilla stout, and chocolate orange.

It does go well with the candy. They compliment each other, so I'm glad I included the candy.
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Old 12-06-2009, 03:02 AM   #6
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If you need an outsider's opinion, I'm only an hour and a half from you.
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Belgian tripel,
CONDITIONING:
DRINKING: Black IPA, #31 Big brew Pale/IPA #2, #30 3 different stouts, #18 All Brett Pale ale
THINKING:
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Old 12-07-2009, 01:52 PM   #7
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UPDATE: This beer, when consumed at the same time as the candy, is AWESOME!!
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Old 12-10-2009, 11:42 AM   #8
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1 day in the primary? 4 days in the secondary? Can this be right?
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Old 12-10-2009, 03:20 PM   #9
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Quote:
Originally Posted by valicious View Post
1 day in the primary? 4 days in the secondary? Can this be right?
I think he means 1week/4weeks.
__________________
Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Belgian tripel,
CONDITIONING:
DRINKING: Black IPA, #31 Big brew Pale/IPA #2, #30 3 different stouts, #18 All Brett Pale ale
THINKING:
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Old 12-11-2009, 12:00 AM   #10
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That makes a little more sense. I'm gonna break out the Giredelli chocolate...
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