Madmartigan
Member
It's still bottle conditioning, so I haven't tried it (plus I'm out of town currently), but here's what I ended up with:
Partial mash:
1 lb biscuit malt
1 lb chocolate malt
12 oz flaked oats
8 oz crystal 80
8 oz pale 2 row malt
8 oz special roast
4 oz smoked malt
(looking back, I should have used more pale 2 row)
Then add:
3 lbs 2.5 oz Dark LME (boil 60 mins)
1 lb milk sugar/lactose (boil 60 mins)
5.5 oz Dark Brown Sugar (boil 60 mins)
10 oz Molasses (boil 60 mins)
1 oz williamette hops (boil 15 mins)
1 Whirlfloc tablet (boil 15 mins)
12 oz cocoa powder (boil 15 mins)
1 lb honey (boil 5 mins)
.2 oz cinnamon sticks (2 sticks) (boil 5 mins)
Cool, then pitch:
1 package dry Safeale US-05
21 day primary @ 68 degrees
Add 2.5 tsp vanilla extract to empty secondary container and siphon beer on top
Secondary for 1 week
Bottle using ~4 oz of corn sugar
At bottling time, it didn't taste very 'smore' like, but I could definitely taste the chocolate and vanilla flavor. Hopefully carbonation, chilling, and extra time will help everything meld together. I'll know in another couple weeks.
As an FYI, I'm glad I used a secondary/clearing vessel, as the cocoa powder had created a sludge at the bottom of the primary. In doing so, I lost about 1/3 of a gallon or so of wort that was soaked into the cocoa powder and misc sludge, but it was totally worth it to get rid of the nasty stuff.
Hey there! I know I'm digging up an old topic, but I was wondering if you could tell me how much water you used in the boil? Did you boil a little over 5 gallons to end up with 5 gallons in the fermenter? I'm skeptical about adding tap water or bottled water to top off at 5 gallons in my fermenter. Any help would be much appreciated!
Thanks!