tellish33
Well-Known Member
This isn't the greatest pic or the best glass (coke glass from McDonald's) but its a GREAT homebrew. This is my second brew, Shot In The Dark.
check this out
- Thread starter tellish33
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Chefjp
Well-Known Member
Share the recipe!!!! It looks great
OP
OP
tellish33
Well-Known Member
Thx. I'm trying to keep some around to see how they are at three months of aging. They are currently at 6 weeks in bottle.
OP
OP
tellish33
Well-Known Member
No problem. Here it is.
SHOT IN THE DARK
5 Gallons
Ingredients:
1/2 lb DME (for starter)
7 lbs Dark DME
1/2 lb U.S. Crystal 20
1/2 lb U.K. Chocolate Malt
1/2 lb U.K. Roasted Barley
1/4 lb Hersheys Unsweetened Cocoa
1/2 lb Brown Sugar
1/2 lb Dark Roast Coffee (ground)
16 HBU Perle Hops (Bittering Hop)
Yeast WLP001 (California Ale)
O.G. 1.073-77
F.G. 1.010-22
They say to ferment for 1 week in primary. Make a coffee cold extraction 24 hrs before you rack to secondary. 1/2lb coffee with 24 oz of cold tap water. Add strained coffee mixture to secondary and then rack. Leave beer in secondary for 2 weeks, prime, botttle and age for 2 or more weeks. (The beer will get better with age)
Here is what I did:
Brew Day was 1-22-12 O.G. was 1.074
1-29-12 added coffee mixture
2-8-12 transfered to carboy
3-10-12 bottled F.G. was 1.020
(1.074-1.020)x131.25=7.8%
I didnt follow precisely but it still turned out great. There was a death in my wifes family so things got thrown off a little. This does get better as it ages. Good luck! Let me know how it turns out if you try it.
What hops? And time of additions
I support this sweet no hops stout.
Chefjp
Well-Known Member
No hops? Is this a cascadian dark ale? Im looking for a good recipe!!!
OP
OP
tellish33
Well-Known Member
My computer blows. It posted before I was ready. Sorry.
OP
OP
tellish33
Well-Known Member
Make your wort using 2 gallons of water. Bring water to a boil. When water is boiling, add DME, brown sugar and cocoa. Return water to a boil and add the bittering hops. Boil for 60 minutes. Cool to 75. Add 2 3/4 gallons of room temp water, aerate and pitch yeast starter.
We still need to know what hops you used!
Chefjp
Well-Known Member
Wow thats very interesting!!! Cocoa and coffee, great!
OP
OP
tellish33
Well-Known Member
I have to apologize. I do not know. This was a kit put together by my LHBS. I can do a little more investigating tomorrow. I know it is a Perle hop. They call this a Imperial Mocha Stout. Let me see if I can find out the AA and qty.
OP
OP
tellish33
Well-Known Member
YES! Its GREAT! My third brew was a Founders Breakfast Stout clone. Just did it two weeks ago. Its still in primary. It has two different coffees (1 in primary, 1 in secondary) and 2 different chocolates at the end of the boil (dominican cocoa nibs and bakers chocolate). Cant wait for this one!
OP
OP
tellish33
Well-Known Member
For anyone still interested...I called my LHBS and they said the Alpha Acid is 6.5% and it was 2oz. of 16 HBU Perle Hops. Sorry it took awhile to follow up.
This is definitely a GREAT beer!
This is definitely a GREAT beer!
HBU = AA% * wgt (for 5 gallon batch)
=> 6.5 * 2
=> 13
Any idea how they get 16? I may be way off base here, I only just read the HBU calculation yesterday.
OP
OP
tellish33
Well-Known Member
It must be 2.5 oz. If you to that formula with 2.5, then you get 16.25. I would assume that would be the 16 HBUs. Sorry, I probably just didn't hear him clearly.
