I want to make a clone of Aphrodisiaque Stout by Dieu Du Ciel brewery in Montréal. It's a cocoa vanilla stout - I had it last week when I was visiting and it was just fantastic.
I've done a bit of research and I think Jamil's recipe from Specialty Stout episode of Jamil Show seems like a good base (sans cherries, of course). It's a Foreign Extra Stout with cocoa addition:
10# Pale Ale Extract or 13.9# of Pale Ale Malt
12oz Roasted Barley
10oz Crystal 40L
10oz Crystal 80L
8oz Chocolate Malt
1/2# Hershey's cocoa powder at the end of boil
Mash at 152°F
2.1oz 5% AA Kent Goldings (60 min)
WLP013 London Ale Yeast
Ferment at 67°F
OG 1.071
FG 1.018
IBU 38
SRM 39
My plan is to ferment in primary then use vanilla beans (2 for 5 gals) in the secondary.
Does anyone see any problems with this or have any suggestions?
I've done a bit of research and I think Jamil's recipe from Specialty Stout episode of Jamil Show seems like a good base (sans cherries, of course). It's a Foreign Extra Stout with cocoa addition:
10# Pale Ale Extract or 13.9# of Pale Ale Malt
12oz Roasted Barley
10oz Crystal 40L
10oz Crystal 80L
8oz Chocolate Malt
1/2# Hershey's cocoa powder at the end of boil
Mash at 152°F
2.1oz 5% AA Kent Goldings (60 min)
WLP013 London Ale Yeast
Ferment at 67°F
OG 1.071
FG 1.018
IBU 38
SRM 39
My plan is to ferment in primary then use vanilla beans (2 for 5 gals) in the secondary.
Does anyone see any problems with this or have any suggestions?
