All Grain Yeast:
Safale S-04 Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5 Original Gravity:
1.081 Final Gravity:
31 Boiling Time (Minutes):
36 Primary Fermentation (# of Days & Temp):
1 @ 65F Secondary Fermentation (# of Days & Temp):
4 @ 65F Tasting Notes:
NOTE: Above where it says 1 day/4 days, that is really in weeks. Good catch!
14 lbs. American 2-row
1 lbs. American Chocolate Malt
12 oz. Roasted Barley
9 oz. American Black Patent
7 oz. Crystal Malt 120°L
22 oz. Oats Flaked
1 lbs. Lactose
.5 oz. Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.
1 ounces Valencia Orange Peel (soaked in vodka, added @ bottling)
1 ounces Tangelo Orange Peel (soaked in vodka, added @ bottling)
1 ounces Blood Orange Peel (soaked in vodka, added @ bottling)
8 ounces Cocoa Powder (boiled 10 mins)
Fermentis S-04 Safale S-04
It is known for its singularity and unusual marketing - usually at its heaviest around Christmas - Terry's Chocolate Orange is a ball of chocolate mixed with orange oil, divided into 20 "segments", and wrapped in orange-coloured foil. As the segments, when packaged, are stuck together firmly, the traditional method of getting ready to eat them is to whack it severely on a hard surface to cause the segments to separate from each other.
Continuing Dubbel Dachs long tradition of unusual Christmas beers, Ryan's Chocolate Orange Stout aims to bring the appeal of the British candy orange to the palate of discriminating beer drinkers stateside. Available in 22 oz. bottles just before Christmas 2009 (if I like you).