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Old 06-30-2009, 04:31 PM   #1
voegeli51's Avatar
Jun 2009
Wichita, KS
Posts: 51

I was looking to brew up a stout with orange peels, chocolate, and some lactose in it. I was wondering if there are any good recipes out there right now, or if anybody had any suggestions. Not on AG yet, but am working on it.
They who drink beer will think beer.
- Washington Irving

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Old 06-30-2009, 07:14 PM   #2
Dec 2008
Central Jersey
Posts: 778
Liked 1 Times on 1 Posts

Not sure about the lactose, but the orange and chocolate sounds...interesting.

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Old 06-30-2009, 11:06 PM   #3
Pabst Blue Robot
Pabst Blue Robot's Avatar
Oct 2005
Puyallup, WA
Posts: 452
Liked 1 Times on 1 Posts

I've perfected a chocolate orange stout over the past few years and it is one of my most popular beers. It's brewed as a dry stout so no lactose, and I use fresh orange zest not the dried stuff.

Chocolate Orange stout

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics

Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 43.00
Anticipated OG: 1.052 Plato: 12.96
Anticipated SRM: 37.8
Anticipated IBU: 33.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
81.4 35.00 lbs. Pale Malt(2-row) America 77.91 2
7.0 3.00 lbs. Flaked Barley America 69.25 2
2.3 1.00 lbs. Carafa Germany 64.92 400
4.7 2.00 lbs. Black Barley Malt America 58.43 530
4.7 2.00 lbs. Chocolate Malt America 62.76 350

Potential represented as Yield, Fine Grind Dry Basis.


Amount Name Form Alpha IBU Boil Time
3.00 oz. Amarillo Gold Whole 10.00 33.2 60 min.


Amount Name Type Time
4.00 Oz Cocoa nibs Other 5 Min.(boil)
1.00 Oz Grated Orange Peel Spice 5 Min.(boil)


DCL Yeast S-05 SafAle American

Water Profile

Profile: Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm

pH: 8.33

Mash Schedule

Mash Type: Multi Step

Grain Lbs: 43.00
Water Qts: 53.75 - Before Additional Infusions
Water Gal: 13.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 153 Time: 5
Sparge Temp : 170 Time: 0

Total Mash Volume Gal: 16.88 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
This is the ORIGINAL Pabst Blue Ribbon Beer. Nature's choicest products provide its prized flavor. Only the finest of hops and grains are used. Selected as America's Best in 1893.

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Old 07-01-2009, 12:40 PM   #4
voegeli51's Avatar
Jun 2009
Wichita, KS
Posts: 51

I think that is what I am going to try our for the next brew, won't be for a while because me and the SWHMBD are gettin married in a couple of weeks. But, thanks for the recipe, I think I am going to try it with lactose just to see how it ends up.
They who drink beer will think beer.
- Washington Irving

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