TheCarnie
Well-Known Member
This is a 3 gallon batch that is now conditioning. Everything went smoothly.
5 1/2# Marris Otter
1/2# Crystal 60
3/8# Chocolate malt
1/4# Black Patent
1oz goldings 4.9% @ 60min
1/4# cocoa powder @ end of boil
3# cherry puree @ secondary
Wyeast 1056 american ale
Fermentation went great, stayed between 68-70. It really went crazy during the secondary.
I had a sample from my last half filled bottle, It had a really strong chocolate flavor, very tasty. The only problem is that it is very dry, almost like a yeasty wine. Hopefully carbonation will mask it to taste less winey. Any thoughts?
5 1/2# Marris Otter
1/2# Crystal 60
3/8# Chocolate malt
1/4# Black Patent
1oz goldings 4.9% @ 60min
1/4# cocoa powder @ end of boil
3# cherry puree @ secondary
Wyeast 1056 american ale
Fermentation went great, stayed between 68-70. It really went crazy during the secondary.
I had a sample from my last half filled bottle, It had a really strong chocolate flavor, very tasty. The only problem is that it is very dry, almost like a yeasty wine. Hopefully carbonation will mask it to taste less winey. Any thoughts?
