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Old 09-08-2007, 09:17 PM   #1
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Default Chocolate Orange Stout

Hey Brewers!

I've been wanting to brew a Chocolate Orange Stout for a while (I love a dark chocolate with orage candy bar) but have been unable to find a recipe for this. I'm willing to experiment and I came up with the folowing recipe:

Amount Item
7.00 lb Light Dry Extract (8.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.25 lb Black (Patent) Malt (500.0 SRM)
0.25 lb Roasted Barley (300.0 SRM)
2 oz. Unsweetened baker's chocolate, broken
1.00 oz Target [11.00 %] (60 min)
1.00 oz Fuggles [4.50 %] (15 min)
2.00 oz Orange Peel, Sweet (Boil 5.0 min)
1 Pkgs Nottingham (Danstar #-)

I basically took a Chocolate Stout Recipe from BYO and added the orage peel.

What do you guys think of this? Any tips that you can give me?


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Old 09-08-2007, 09:25 PM   #2
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Not for me.

I'd drink the Stout and eat the chocolate orange.

Hope you like it.

Have a beer on me.
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Old 09-08-2007, 09:26 PM   #3
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Thats alot of orange. IMO, might back off to 1 ounce. Should be an interesting beer.
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Old 09-08-2007, 11:41 PM   #4
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This exact idea has crossed my mind!!

My wife's British and the in-laws send me dark chocolate oranges by the caseload!!

I have yet to brew a choco stout, but I have heard that you should stick to unsweetened cocoa powder as the fat in the chocolate bar can lead to unpleasant textures/flavours in the final product.
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Old 09-09-2007, 12:00 AM   #5
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Definetely too much orange. I would not buy the dried orange at the LHBS because it tastes bitter to me. Search to find which fresh orange peel works good and zest your own.
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Old 09-09-2007, 08:37 PM   #6
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Perhaps you could up the chocolate malt and hop with a citrusy hop like cascades, creating the chocolate and orange flavor out of the malt and hops.
Make Beer, Not War.
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Old 09-09-2007, 08:52 PM   #7
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I'll go against the grain here and predict that you don't even detect the orange in your final beer. A chocolate stout has a LOT of flavour to overcome, and 2 oz of fruit won't do it. Plus, you boiled it, so a lot of the flavour and aroma volatiles would have went up with the steam. If I am right, you might try adding your zest to the secondary/keg next time. And I bet 2 oz wouldn't be too much, even then.

If you get something that works, let us know. This might be an interesting combination to experiment with.
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Old 09-09-2007, 09:01 PM   #8
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add some zest to some bottles when you bottle. i have done this with a hefe and it turned out great
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Old 06-16-2009, 02:08 PM   #9
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What came of this. I had this thought just last night to do a beer like this... I was thinking the same thing about the orange peel as a dry addition rather than boiled. I would rather the sent of orange than the taste of it. Any recipe help out there?
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Old 06-16-2009, 05:48 PM   #10
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Why, in the case of lemon/orange flavor, do you use zest instead of the actual fruit? I've got some chocolate stout in primary right now. I'd love to try adding an orange taste to it.

What would be more effective? 2 oz of orange zest, or 2 oranges sliced and dumped into secondary/keg?

Primary: Strawberry Kiwi Wine
Wifes Secondary: Strawberry Wine
Kegged: Belgian Wit, Belgian Chocolate Stout
Drinking: Irish Stout, Ed's Apfelwein, Chocolate Stout, Holiday Spiced Ale, Irish Red Ale, Watermelon Wine
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