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Old 01-09-2013, 02:43 AM   #21
xfevv
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Mar 2011
Chandler, Arizona
Posts: 125
Liked 11 Times on 9 Posts


Update,

Racked to secondary this weekend. Beer tastes great but little to no white chocolate flavor/aroma. Thinking about getting some white chocolate extract and adding at bottling.

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Old 01-09-2013, 06:10 AM   #22
KeyWestBrewing
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Jan 2012
Key West, Florida
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Quote:
Originally Posted by xfevv
Update,

Racked to secondary this weekend. Beer tastes great but little to no white chocolate flavor/aroma. Thinking about getting some white chocolate extract and adding at bottling.
Thanks for posting back. I'm hoping you find a way to make it work!!
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EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Watermelon Berliner
Primary : Simcoe/Galaxy/Citra IPA
Primary : Soon To Be Filled
On Tap : Weizenbock, Cypress aged Chocolate Stout, Oak Aged Chocolate Stout, Smoked Porter, Atocha Amber
On Deck : Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 01-09-2013, 09:27 PM   #23
treesboy
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Jan 2012
Tucson, Az
Posts: 24


I am glad I found this. Last year I was able to get the white chocolate extract from my lhbs that was actually produced by Sonoran. I used it for a white choc espresso stout that was pretty tasty. I just gathered my supplies for a planned white choc rasberry stout and come to find out that they have not been able to get the extract from Sonoran for 9 months!! I wish I would have stocked up on it. I look forward to hearing your results.

 
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Old 01-10-2013, 06:09 PM   #24
relaxnrelapsen
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Jul 2012
honolulu, HI
Posts: 51
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i just ordered one from natures flavors. it wasn't cheap! but i live in hawaii so nothing is.
http://www.naturesflavors.com/white-...r-extract.html

 
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Old 01-12-2013, 08:56 PM   #25
relaxnrelapsen
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Jul 2012
honolulu, HI
Posts: 51
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just racked the beer last night after 9 days in primary. gravity reading at 1.012. vanilla taste is very subtle. here's what i did:

scaled recipe to 5 gallons:
made 1 liter starter of wlp001
3 gallon boil, steeping grains 30 min 150-160F
.25 biscuit
.5 carapils
.5 crystal 20 or 40
remove grains
BOIL
3.5 lbs wheat extract at 60 min
3.5 lbs wheat extract at 30
HOP SCHEDULE
1 oz tettnanger (60 min)
.5 oz tett. (30)
FLAMEOUT
boiled 1/2 cup water with 3 spit/scraped vanilla beans
Topped to 5 gal with cooled sterilized water
pitched yeast at 75F
fermentation temp 75F
THE PLAN: let sit in secondary for 10-14 days,
3 gallons: bottle to taste with white chocolate flavor extract
1 gallon: add <1/4 lb lactose and additional vanilla extract if needed
1 gallon: leave as is. this recipe may be a great base for a lemongrass wheat or something else experimental.

will update at bottling or when drinkable.

 
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Old 01-21-2013, 03:23 AM   #26
xfevv
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Mar 2011
Chandler, Arizona
Posts: 125
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Bottled on Thursday. Had to add some extract to bring out the white chocolate aroma/flavor. There was still quite a bit of oils in the secondary so head retention may be shot. Pop one open in a couple weeks and report back.

 
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Old 01-21-2013, 03:33 AM   #27
KeyWestBrewing
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Jan 2012
Key West, Florida
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I think if you can get a noticeable white chocolate flavor its more than worth the lack of head retention. Looking forward to hearing the results.
__________________
EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Watermelon Berliner
Primary : Simcoe/Galaxy/Citra IPA
Primary : Soon To Be Filled
On Tap : Weizenbock, Cypress aged Chocolate Stout, Oak Aged Chocolate Stout, Smoked Porter, Atocha Amber
On Deck : Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 01-22-2013, 07:36 AM   #28
relaxnrelapsen
Recipes 
 
Jul 2012
honolulu, HI
Posts: 51
Liked 3 Times on 3 Posts


going to bottle this in a few days, and I'd like some feedback on priming sugar. I've never done a wheat and I assume the style I made is an american wheat. I measure priming sugar by weight and calculate how much to use by volume of beer and co2 volume per style. i see that german wheats call for 3.3-4.5 volumes of CO2, and some american wheat ales call for just 2.3-2.6. any ideas or suggestions on what co2 volume to calculate my priming sugar?

 
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Old 01-22-2013, 07:57 AM   #29
KeyWestBrewing
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Jan 2012
Key West, Florida
Posts: 6,058
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Quote:
Originally Posted by relaxnrelapsen
going to bottle this in a few days, and I'd like some feedback on priming sugar. I've never done a wheat and I assume the style I made is an american wheat. I measure priming sugar by weight and calculate how much to use by volume of beer and co2 volume per style. i see that german wheats call for 3.3-4.5 volumes of CO2, and some american wheat ales call for just 2.3-2.6. any ideas or suggestions on what co2 volume to calculate my priming sugar?
I've never made a wheat beer but I do know 2.5 volumes is a pretty good amount of carbonation as that's what I generally carb my beers to. Not to say you couldn't go higher of course.
__________________
EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Watermelon Berliner
Primary : Simcoe/Galaxy/Citra IPA
Primary : Soon To Be Filled
On Tap : Weizenbock, Cypress aged Chocolate Stout, Oak Aged Chocolate Stout, Smoked Porter, Atocha Amber
On Deck : Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 01-23-2013, 10:33 PM   #30
relaxnrelapsen
Recipes 
 
Jul 2012
honolulu, HI
Posts: 51
Liked 3 Times on 3 Posts


thanks keywest, i'm going with 2.5, the higher volumes are for true german wheats which is not at all what i made. i'll be bottling this weekend and i will post results in a few weeks! thanks for all the input. one thing i would say about this beer so far is the color is quite darker than i'd hoped. something about a cloudy amber beer doesn;t say white chocolate! i could've done a late addition of most of my lme or cut back on the steeping grains in hindsight, but for now this isnt as important to me as capturing the right flavor. something about an amber beer doesn;t say white chocolate! i'm now tempted to take a gallon of this and add a chestnut extract or liquer for all my sweeties who dont like beer.

 
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