vast_reaction
Well-Known Member
Hello all. So I have a Milk Chocolate Stout in my primary right now, and I'm thinking of tinkering with it when it's finished fermenting. SWMBO wants orange-chocolate, so I'm thinking of bottling 2.5 gallons of it with orange extract, and the other 2.5 with Jameson Irish Whiskey, aiming for that Irish Car Bomb Stout feel. Here's the recipe:
7lb Light LME
1lb Light DME
Steeped at 155 for 1 hour:
1lb Chocolate Malt
1/2lb Pale 2-row
1/2lb Crystal 60L
1/4lb Roasted Barley
1/4lb Black Patent
1/4lb Cara-Pils
Added at 45 minutes into boil:
1lb Lactose
1 cup Unsweetened Cocoa
Added at 50:
1tsp Yeast Nutrient & Irish Moss
Hops schedule: (I was aiming for a citrusy profile to help the orange half)
.5oz Amarillo/Centennial/Cascade at 60min
.5 oz all 3 again at 30min
results in 45.9 IBU
Yeast was White Labs #002( English Ale Yeast) from a 2-Liter starter on my BRAND NEW STIR PLATE.
While boiling, the wort smelled like intense coffee. It mellowed out and is black as night. If anyone made it this far into the post, what do you think?
I might throw some vanilla beans into the secondary. Has anyone ever used orange extract, and how was it?
[/question barrage]
-Matt
7lb Light LME
1lb Light DME
Steeped at 155 for 1 hour:
1lb Chocolate Malt
1/2lb Pale 2-row
1/2lb Crystal 60L
1/4lb Roasted Barley
1/4lb Black Patent
1/4lb Cara-Pils
Added at 45 minutes into boil:
1lb Lactose
1 cup Unsweetened Cocoa
Added at 50:
1tsp Yeast Nutrient & Irish Moss
Hops schedule: (I was aiming for a citrusy profile to help the orange half)
.5oz Amarillo/Centennial/Cascade at 60min
.5 oz all 3 again at 30min
results in 45.9 IBU
Yeast was White Labs #002( English Ale Yeast) from a 2-Liter starter on my BRAND NEW STIR PLATE.
While boiling, the wort smelled like intense coffee. It mellowed out and is black as night. If anyone made it this far into the post, what do you think?
I might throw some vanilla beans into the secondary. Has anyone ever used orange extract, and how was it?
[/question barrage]
-Matt