Hey all,
I put together a recipe for a spicy chocolate stout (extract) and wanted to get your feedback on the flavor profile - I've never used cayenne or vanilla bean in my brews before so I'm not sure what to expect.
In terms of spiciness I wanted something along the lines more of Abuelita's Mexican Hot Chocolate than those crazy jalapeno beers i've seen.
I added the vanilla bean to balance out the spices but I don't know if it will just provide the wrong contrast in flavors in this case?
And lastly - on a lot of forums I've read to either use cocoa or chocolate malt but I use both in this recipe - thoughts on whether it will be too overwhelming?
5 gallon brew
6.5lb briess dark liquid extract
1 lb briess 2 row caramel 120
0.5lb roasted barley
0.5lb crisp black malt ( is this in any way different from just regular black malt?? i am using brewmasterswarehouse brew builder and this was the only option they had)
0.5lb crisp chocolate malt
1.0oz galena @60 mins
0.5oz kent goldings @ 30 min
0.5oz kent goldings @ 5 mins
1 vanilla bean @ 15 min
0.5lb cocoa powder @15 min
1 tbsp (not sure if i should just do 1/2 tbsp given how strong spices tend to come out?) cinnamon @ 15 min
1/2 tbsp cayenne @ 15 min
0.25lb of maltodextrin (when is this supposed to be added btw? also first time using this - i have read it helps with the body and the last time i made a chocolate stout it was much thinner than i would have liked and not enough head)
white labs irish ale (WLP004)
Any and all suggestions would be greatly appreciated!!!
I put together a recipe for a spicy chocolate stout (extract) and wanted to get your feedback on the flavor profile - I've never used cayenne or vanilla bean in my brews before so I'm not sure what to expect.
In terms of spiciness I wanted something along the lines more of Abuelita's Mexican Hot Chocolate than those crazy jalapeno beers i've seen.
I added the vanilla bean to balance out the spices but I don't know if it will just provide the wrong contrast in flavors in this case?
And lastly - on a lot of forums I've read to either use cocoa or chocolate malt but I use both in this recipe - thoughts on whether it will be too overwhelming?
5 gallon brew
6.5lb briess dark liquid extract
1 lb briess 2 row caramel 120
0.5lb roasted barley
0.5lb crisp black malt ( is this in any way different from just regular black malt?? i am using brewmasterswarehouse brew builder and this was the only option they had)
0.5lb crisp chocolate malt
1.0oz galena @60 mins
0.5oz kent goldings @ 30 min
0.5oz kent goldings @ 5 mins
1 vanilla bean @ 15 min
0.5lb cocoa powder @15 min
1 tbsp (not sure if i should just do 1/2 tbsp given how strong spices tend to come out?) cinnamon @ 15 min
1/2 tbsp cayenne @ 15 min
0.25lb of maltodextrin (when is this supposed to be added btw? also first time using this - i have read it helps with the body and the last time i made a chocolate stout it was much thinner than i would have liked and not enough head)
white labs irish ale (WLP004)
Any and all suggestions would be greatly appreciated!!!