Originally Posted by brew2enjoy
How much special B did you use?
I did a 2.5gal batch. Here's my recipe:
3lbs 14oz Maris Otter
10oz flaked barley
7oz dingemans special B (LHBS didn't have extra dark crystal)
6oz Briess roasted barley
6oz Muntons chocolate malt
6oz Briess Special Roast (LHBS didn't have brown malt)
Hershey's Cocoa Powder 3oz at 15 min (used lowfat but would use non-fat in the future - it may have interfered with carbonation a little).
Lactose 8oz at 15min
Cacao Nibs 4oz (soaked in Grey Goose vodka for ~3 days) in primary 4 days prior to bottling.
Didn't do secondary.
Used Willamette @ 60min for bittering to ~31 IBU's (I could have probably pushed it up a bit higher).
Mashed at 155 for an hour.
Used Irish Ale yeast.
There was some tanginess to it that I really enjoyed. Don't know if it was due to the yeast or maybe the Special Roast. Chocolate not overwhelming though definitely there. Planning on brewing it again this winter.