kurtism
Well-Known Member
Let me know what you think of this recipe. I will likely make this on Saturday. I not totally opposed to going to the store and picking up more grains to sub for the LME and dextrose, but this is what I have on hand.
5gal batch
Target ABV = 10%
- 1.5lbs of chocolate malt
- 0.5lbs of black patent
- 0.5lbs of roasted barley
- 2 cans of Briess Traditional Dark LME
- 4oz unsweetened cocoa powder (added to the boil)
- 1oz pacific gem (16.3AA) for bittering
- 1oz willamette (5.3AA) for aroma
- Irish Moss will be added to the boil for clarity
- 1/2 gal preservative free 100% cranberry juice (added to the fermenter)
- Some dextrose will be added if necessary before pitching to get the gravity up (since I don't have any other grains on hand and don't want to add any more LME)
- Safale S-33 yeast (tolerance of 11.5%)
Will bottle carb in 1L plastic bottles with 2 tsp of dextrose and after tasting around Xmas, I will condition it for 2 months or so.
5gal batch
Target ABV = 10%
- 1.5lbs of chocolate malt
- 0.5lbs of black patent
- 0.5lbs of roasted barley
- 2 cans of Briess Traditional Dark LME
- 4oz unsweetened cocoa powder (added to the boil)
- 1oz pacific gem (16.3AA) for bittering
- 1oz willamette (5.3AA) for aroma
- Irish Moss will be added to the boil for clarity
- 1/2 gal preservative free 100% cranberry juice (added to the fermenter)
- Some dextrose will be added if necessary before pitching to get the gravity up (since I don't have any other grains on hand and don't want to add any more LME)
- Safale S-33 yeast (tolerance of 11.5%)
Will bottle carb in 1L plastic bottles with 2 tsp of dextrose and after tasting around Xmas, I will condition it for 2 months or so.