magno
Sound Level Technician
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- cake from prev. batch
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.087 (corrected)
- Final Gravity
- 1.023
- Boiling Time (Minutes)
- 90
- IBU
- ~40
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 4 days @ 74*F
- Secondary Fermentation (# of Days & Temp)
- 10 days @ 74*F
- Additional Fermentation
- buld aged ~2 months
- Tasting Notes
- The chocolate and cherry flavors blend well together and with the roasted malt.
10 lbs Pale Malt
0.75 lbs Crystal 90L
1 lb Roasted Barley
0.5 lbs Chocolate Malt
1.125 lbs Oatmeal (1 small tin, use the 1 min. oats)
0.5 lb Rice hulls
0.5 lb Cocoa powder (in mash)
72 fl.oz. organic cherry juice concentrate (SG = 1.240, added to secondary)
0.25 lb Cocoa powder (added to secondary)
2 Vanilla Beans sliced down the center and suspended in the fermenter with fishing line. In the past I have used vanilla extract added at bottling instead.
.75 oz Bravo Hops (pellet, 11.3%AA) 45 min
.5 oz East Kent Golding Hops (whole, 6.3%AA) 30 min
.5 oz East Kent Golding Hops 10 min
Mashed first group of ingredients (Pale Malt --> 0.5 lb cocoa powder) 45 min. in 4 gal water at 157*F. 1/2 gal mash out and 4 gal sparge. Boiled and added hops per recipe. Produced 4.5 gal at 1.069.
Fermented 4 days, then added cherry juice concentrate. Fermented 10 more days, then racked and added vanilla beans. Bulk aged 55 days before bottling.
_______________________________________________________________
I have made versions of this recipe four times, learning from mistakes made in the first two batches before hitting on using the cherry juice concentrate. The third and fourth versions were pretty similar.
The concentrate contributes a bunch of fermentable sugar, and the cherry flavor is much more prominent than when I have used whole fruit in the past.
Adding the cocoa to the mash seems to infuse the beer with a "deeper" chocolate flavor than I have gotten when I added it to the secondary. The addition at the secondary gives a different quality.
This beer ages very well; the last bottle of the previous batch was opened alongside one of the first bottle of this years.
0.75 lbs Crystal 90L
1 lb Roasted Barley
0.5 lbs Chocolate Malt
1.125 lbs Oatmeal (1 small tin, use the 1 min. oats)
0.5 lb Rice hulls
0.5 lb Cocoa powder (in mash)
72 fl.oz. organic cherry juice concentrate (SG = 1.240, added to secondary)
0.25 lb Cocoa powder (added to secondary)
2 Vanilla Beans sliced down the center and suspended in the fermenter with fishing line. In the past I have used vanilla extract added at bottling instead.
.75 oz Bravo Hops (pellet, 11.3%AA) 45 min
.5 oz East Kent Golding Hops (whole, 6.3%AA) 30 min
.5 oz East Kent Golding Hops 10 min
Mashed first group of ingredients (Pale Malt --> 0.5 lb cocoa powder) 45 min. in 4 gal water at 157*F. 1/2 gal mash out and 4 gal sparge. Boiled and added hops per recipe. Produced 4.5 gal at 1.069.
Fermented 4 days, then added cherry juice concentrate. Fermented 10 more days, then racked and added vanilla beans. Bulk aged 55 days before bottling.
_______________________________________________________________
I have made versions of this recipe four times, learning from mistakes made in the first two batches before hitting on using the cherry juice concentrate. The third and fourth versions were pretty similar.
The concentrate contributes a bunch of fermentable sugar, and the cherry flavor is much more prominent than when I have used whole fruit in the past.
Adding the cocoa to the mash seems to infuse the beer with a "deeper" chocolate flavor than I have gotten when I added it to the secondary. The addition at the secondary gives a different quality.
This beer ages very well; the last bottle of the previous batch was opened alongside one of the first bottle of this years.