Orangevango
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- Mar 21, 2008
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Im Working on a recipie for a highly alchoholic stout (12%?) using Cayenne and Chocolate like the chocolate drink aztecs drank + beer. The plan is to save this batch for december 21st 2012, which is the day that the aztecs and mayans suposedly predicted that the world will end. Anyway I would love some help from the more experianced recipe-smiths. I want the chocolate and cayenne to be very evident in the taste, but I do not want it to be burning spicy. I Based my current recipe on BrewPastor's Dark Night of the Soul RIS. One of my main concerns is that the cayenne will totaly fade after almost 4 years in the bottle.
6 Gallon Batch
30# two row pale
1.5# Chocolate
1.5# 150L Crystal
1.5# roasted rye
1# Special B Malt
6 oz columbus @ 60min
I would Mash It low and long (3 hours @ 150*?) as I do not want this thing to be too cloying.
When should I add the Chocolate and How much? I Was thinking cocoa powder. One of my concerns is that the amount of hops will be too much when the bitterness of the chocolate is put into consideration.
I was thinking 3/4 of a tablespoon of cayenne in the secondary.
Please Help me out.
6 Gallon Batch
30# two row pale
1.5# Chocolate
1.5# 150L Crystal
1.5# roasted rye
1# Special B Malt
6 oz columbus @ 60min
I would Mash It low and long (3 hours @ 150*?) as I do not want this thing to be too cloying.
When should I add the Chocolate and How much? I Was thinking cocoa powder. One of my concerns is that the amount of hops will be too much when the bitterness of the chocolate is put into consideration.
I was thinking 3/4 of a tablespoon of cayenne in the secondary.
Please Help me out.