Cap'n Jewbeard
Well-Known Member
So you've heard me ruminating about these two for a week or so now, beginning first in Cheese's Caramel-Cream Ale thread, then in the Booze Layering thread.
Now, I think I'm ready to do the official Recipe Thread.
Ebony & Ivory
Two dessert brews, delicious on their own, but divine when poured together like a Black n' Tan
The plan is for the chocolate to go on the bottom, and the vanilla (sparkly, higher-alcohol) to float on it.
The primary audience for this brew is SWMBO, who has like a categorical distaste for hops/bitter beers, but a deep-seated love for Linderman's Framboise. And chocolate. And vanilla. And the Black and White cookie, famous to New York residents.
Please give advice, y'all.
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Ebony
Basic Stuff:
6.6 lbs Light LME
12 oz chocolate malt
8 oz. flaked barley
1/4 oz. Cascade hops (for 40 min.)
Wyeast Munich #2305
Additions:
1 lb. baker's chocolate. (in boil- 60 min?) (Will the oil in this screw it up? How else do I add actual chocolate flavor?)
8 oz. lactose at bottling, to bring it up to desired sweetness. (I've never used lactose before- does that seem like too much? Too little?)
Priming: 1/2 cup priming sugar. It has to be bubbly enough to enjoy on its own, but not so much that it shoots up through the vanilla when they're layered.
--------------------------------------------
Ivory
Basic Stuff: This is a variation on Cheesefood's recipe, but with less bitterness, and equal amounts of vanilla. It should ALMOST be candy-like, but not too sweet to drink.
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
.5 oz Cascade for bittering (40 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (Does this go in the boil?)
Priming
>1cup Lactose
4oz vanilla
3/4 cup priming sugar
-----------------------------------------------------------
-----------------------------------------------------------
And that's it! Please advise- if this works out, it could be outstanding: a line of sweet semi-beers, to lure in those who don't like beer. (Like the "Hard Cider" craze, but more creative, and home made).
Especially, if the chocolate one works, my next move is to brew a Mayan Chocolate beer (it's a crazy now; with cinnamon, and little spicy from other things, etc.) I might call it "Guatemalan Insanity Beer". Tee hee.
Now, I think I'm ready to do the official Recipe Thread.
Ebony & Ivory
Two dessert brews, delicious on their own, but divine when poured together like a Black n' Tan
The plan is for the chocolate to go on the bottom, and the vanilla (sparkly, higher-alcohol) to float on it.
The primary audience for this brew is SWMBO, who has like a categorical distaste for hops/bitter beers, but a deep-seated love for Linderman's Framboise. And chocolate. And vanilla. And the Black and White cookie, famous to New York residents.
Please give advice, y'all.
--------------------------------------------------------------
Ebony
Basic Stuff:
6.6 lbs Light LME
12 oz chocolate malt
8 oz. flaked barley
1/4 oz. Cascade hops (for 40 min.)
Wyeast Munich #2305
Additions:
1 lb. baker's chocolate. (in boil- 60 min?) (Will the oil in this screw it up? How else do I add actual chocolate flavor?)
8 oz. lactose at bottling, to bring it up to desired sweetness. (I've never used lactose before- does that seem like too much? Too little?)
Priming: 1/2 cup priming sugar. It has to be bubbly enough to enjoy on its own, but not so much that it shoots up through the vanilla when they're layered.
--------------------------------------------
Ivory
Basic Stuff: This is a variation on Cheesefood's recipe, but with less bitterness, and equal amounts of vanilla. It should ALMOST be candy-like, but not too sweet to drink.
Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
.5 oz Cascade for bittering (40 minutes)
.5 oz Tettnang for aroma (end of boil)
Yeast
Wyeast German Ale
Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (Does this go in the boil?)
Priming
>1cup Lactose
4oz vanilla
3/4 cup priming sugar
-----------------------------------------------------------
-----------------------------------------------------------
And that's it! Please advise- if this works out, it could be outstanding: a line of sweet semi-beers, to lure in those who don't like beer. (Like the "Hard Cider" craze, but more creative, and home made).
Especially, if the chocolate one works, my next move is to brew a Mayan Chocolate beer (it's a crazy now; with cinnamon, and little spicy from other things, etc.) I might call it "Guatemalan Insanity Beer". Tee hee.