So I've been searching around HBT for a Southern Tier Choklat clone and it seems there was never a conclusion.
I am looking to do an extract clone and here is what I've come up with so far:
12 lbs Dark LME
2 lbs chocolate malt
1.5 lbs crystal 60 L
1 lbs flaked barley
8 oz roasted barley
8 oz cocoa powder in boil for 10 mins
1 lb bittersweet belgian chocolate (http://www.bulkbarn.ca/en-ca/products.html?product=3264
2 oz chinook 60 min boil
1 oz wilamette 30 min boil
1 ox wilamette 10 min boil
8 oz chocolate extract mix in at bottling
What do you guys think?
According to hopville.com I get the following numbers:
What would be a good yeast to use? I'm open to making a starter using liquid yeast, but I would need to buy an Erlenmeyer.
Once I have something feasible I think I'll email it to southern tier and ask for hints, if it's close or not. Hopefully they can shed some light on the process they use for getting that intense, but not bitter, chocolate taste.