firstelder
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- Jul 21, 2006
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Hello all,
I'd classify myself as a beginner/intermidiate brewer. I'm in the process of brewing my first "original" recipe (i.e., one that I formulated myself), and I've run into something I'm unfamiliar with. Here's the recipe:
1 lb. Crushed Roasted Barley
1 lb. Crushed U.K. Dark Crystal Malt
2 lb. Unhopped Niagara Tradition Special Dark Malt Extract
3.52 lb. John Bull Hopped Dark Malt Extract
3.3 lb. Muntons Dark Malt Extract
1.4 lb. Alexanders Pale Malt Extract
1 oz. Willamette Pellet Hops (Boiling)
1 oz. Fuggle Pellet Hops (Finishing)
6 oz. Scharffen-Berger Unsweetened 99% Cacao Dark Chocolate (Boiled with wort)
¾ lb. Ground Starbucks Espresso Roast (steeped in wort for 10-15 min after boiling)
Nottingham Ale Yeast
Original Gravity ≈ 1.0835
Final Gravity ≈ 1.0160
(Approximate Figures)
OK, after 7 days, my SG is at about 1.030. I figured in a brew this "big" I'd do a secondary fermentation. So I siphone the batch off and pitched some Champagne Yeast into the secondary fermenter.
Here's where it gets odd...
In the bottom of my primary fermenter was a sediment unlike I've ever seen. It had the look and feel of melted chocolate, and the smell of, well, alcohol.
Anyone brewed with chocolate and seen this before? Did the chocolate precipitate out or is this a common occurance?
Any help and/or insight would GREATLY be appreciated.
Thanks in advance.
I'd classify myself as a beginner/intermidiate brewer. I'm in the process of brewing my first "original" recipe (i.e., one that I formulated myself), and I've run into something I'm unfamiliar with. Here's the recipe:
1 lb. Crushed Roasted Barley
1 lb. Crushed U.K. Dark Crystal Malt
2 lb. Unhopped Niagara Tradition Special Dark Malt Extract
3.52 lb. John Bull Hopped Dark Malt Extract
3.3 lb. Muntons Dark Malt Extract
1.4 lb. Alexanders Pale Malt Extract
1 oz. Willamette Pellet Hops (Boiling)
1 oz. Fuggle Pellet Hops (Finishing)
6 oz. Scharffen-Berger Unsweetened 99% Cacao Dark Chocolate (Boiled with wort)
¾ lb. Ground Starbucks Espresso Roast (steeped in wort for 10-15 min after boiling)
Nottingham Ale Yeast
Original Gravity ≈ 1.0835
Final Gravity ≈ 1.0160
(Approximate Figures)
OK, after 7 days, my SG is at about 1.030. I figured in a brew this "big" I'd do a secondary fermentation. So I siphone the batch off and pitched some Champagne Yeast into the secondary fermenter.
Here's where it gets odd...
In the bottom of my primary fermenter was a sediment unlike I've ever seen. It had the look and feel of melted chocolate, and the smell of, well, alcohol.
Anyone brewed with chocolate and seen this before? Did the chocolate precipitate out or is this a common occurance?
Any help and/or insight would GREATLY be appreciated.
Thanks in advance.