Eastside Brewer
Well-Known Member
- Joined
- Feb 1, 2007
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I have 6 gallons of a pretty big american stout that I added cocoa powder to the last 5 min. of the boil. It's been in the fermenter for a little over a month, It is a little over the top with bitterness from the cocoa.
Recipe;
Amount Item Type
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
1.75 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Chocolate Malt (350.0 SRM) Grain
Boil Amount Item Type
60 min 0.75 oz Columbus (Tomahawk) [14.30 %] (60 min) Hops
20 min 2.00 oz Centennial [9.90 %] (20 min) Hops
5 min 2.00 oz Columbus (Tomahawk) [14.30 %] (5 min) Hops
Amount Item Type - Added last 5 min. of Boil
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar
1.00 lb Molasses (80.0 SRM) Sugar
1.00 lb Cocoa Powder
I am thinking I could;
1. Leave it alone, keg, carbonate and let age a little. Or
2. Transfer into secondary with some Vanilla bean and brown sugar?
Any suggestions???
Eastside
Recipe;
Amount Item Type
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
1.75 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Chocolate Malt (350.0 SRM) Grain
Boil Amount Item Type
60 min 0.75 oz Columbus (Tomahawk) [14.30 %] (60 min) Hops
20 min 2.00 oz Centennial [9.90 %] (20 min) Hops
5 min 2.00 oz Columbus (Tomahawk) [14.30 %] (5 min) Hops
Amount Item Type - Added last 5 min. of Boil
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar
1.00 lb Molasses (80.0 SRM) Sugar
1.00 lb Cocoa Powder
I am thinking I could;
1. Leave it alone, keg, carbonate and let age a little. Or
2. Transfer into secondary with some Vanilla bean and brown sugar?
Any suggestions???
Eastside