chilort
Well-Known Member
I want to get the recipe down before I forget what I did:
Grains:
About 12 oz Bob's Red Mill Gluten Free Rolled Oats, roasted until I thought I would burn it
16 oz Dark Wild Rice, roasted same as above
8 oz Millet, roasted same as above
Rice and Millet crushed then steeped for 40min around 160*
Oats added to last 15min of boil
4 lbs Brown Rice Syrup (60 min)
1 lb Dark Candi Sugar (5 min)
1 lb Black Strap Molasses (60 min)
4 lbs Sorghum Syrup (60 min)
1lb Wild Flower Honey (5min)
124g Russian Caravan Tea (60min)
3 frozen, then thawed, then mashed bananas (60min)
.75 oz Magnum, pellet (60 min)
.25 oz Magnum, pellet (30 min)
.50 oz Fuggles, pellet (15 min)
1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
8 oz Maltodextrin (5 min)
Yeast: S-05 (couldn't get the S-04 called for in the original)
6 oz Cocoa Powder (secondary, 14 days)
2-3 Vanilla Beans, split, chopped (secondary, 14 days)
I roughly followed these direction to toast the grains: I roasted the oats for 1 hour at 350-F; the wild rice for 1 hour at 400-F, it has a chocolate color to it once roasted- no longer black and shiny; millet starting at 225 with a 25 degree increase every 30 minutes until it was the color I wanted.
OG 1.089. This is gonna be a big beer.
I didn't strain out anything. I left the oats, the tea, the hops, etc in as I poured this into my primary. About the only thing that didn't go in was the handful of oats and tea that didn't dump right into the primary with the wort.
I'm basically trying to take Lcasanova's original recipe sweeten it up a bit and change how the chocolate hits. This is why I added the honey, changed one of the hops, held off on adding the Candi sugar until later, and am cutting down the chocolate amount and changing when it gets added .
Grains:
About 12 oz Bob's Red Mill Gluten Free Rolled Oats, roasted until I thought I would burn it
16 oz Dark Wild Rice, roasted same as above
8 oz Millet, roasted same as above
Rice and Millet crushed then steeped for 40min around 160*
Oats added to last 15min of boil
4 lbs Brown Rice Syrup (60 min)
1 lb Dark Candi Sugar (5 min)
1 lb Black Strap Molasses (60 min)
4 lbs Sorghum Syrup (60 min)
1lb Wild Flower Honey (5min)
124g Russian Caravan Tea (60min)
3 frozen, then thawed, then mashed bananas (60min)
.75 oz Magnum, pellet (60 min)
.25 oz Magnum, pellet (30 min)
.50 oz Fuggles, pellet (15 min)
1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
8 oz Maltodextrin (5 min)
Yeast: S-05 (couldn't get the S-04 called for in the original)
6 oz Cocoa Powder (secondary, 14 days)
2-3 Vanilla Beans, split, chopped (secondary, 14 days)
I roughly followed these direction to toast the grains: I roasted the oats for 1 hour at 350-F; the wild rice for 1 hour at 400-F, it has a chocolate color to it once roasted- no longer black and shiny; millet starting at 225 with a 25 degree increase every 30 minutes until it was the color I wanted.
OG 1.089. This is gonna be a big beer.
I didn't strain out anything. I left the oats, the tea, the hops, etc in as I poured this into my primary. About the only thing that didn't go in was the handful of oats and tea that didn't dump right into the primary with the wort.
I'm basically trying to take Lcasanova's original recipe sweeten it up a bit and change how the chocolate hits. This is why I added the honey, changed one of the hops, held off on adding the Candi sugar until later, and am cutting down the chocolate amount and changing when it gets added .