Keaston78
Member
Early in my brewing adventures I decided to flex my creative muscle and see what I could do with a true-brew american wheat kit. I decided to try my hand at a fruit beer and added about 2lbs of pureed raspberries to the secondary and an extra ounce of cascade that I had laying around about 1/2 way through the boil. The result was truly a beer-drinker's fruit beer. A delightful rosy color and full raspberry aroma with a taste that was dry, crisp, and refreshing. Tartness, not overbearing sweetness, from the raspberries balanced perfectly with some additional hop bite and to this date I consider that batch my best homebrew ever. With February fast approaching, I'm thinking about revisiting this recipe with some changes in mind. I personally think that the perfect Valentine's Day beer would be a chocolate-raspberry variation.
I know this sounds crazy. I know chocolate flavors more naturally compliment darker beers, but I'm willing to take a page out of Dogfish Head's book and try something different. I'm currently experimenting on brewing with chocolate via this white chocolate pale ale recipe
http://***********/stories/recipes/...mber-a-pale-ale/1660-white-chocolate-pale-ale
And so far I haven't encountered any problems one might expect by introducing a high amount of oil into the wort. The gravity reading I took this morning even had a nice frothy head on it. That said, white chocolate isn't really chocolate and I'd like to know if anyone out there has any experience brewing with chocolate, particularly in lighter styles, and what the end result is like.
Cheers!
I know this sounds crazy. I know chocolate flavors more naturally compliment darker beers, but I'm willing to take a page out of Dogfish Head's book and try something different. I'm currently experimenting on brewing with chocolate via this white chocolate pale ale recipe
http://***********/stories/recipes/...mber-a-pale-ale/1660-white-chocolate-pale-ale
And so far I haven't encountered any problems one might expect by introducing a high amount of oil into the wort. The gravity reading I took this morning even had a nice frothy head on it. That said, white chocolate isn't really chocolate and I'd like to know if anyone out there has any experience brewing with chocolate, particularly in lighter styles, and what the end result is like.
Cheers!