Thursday, January 1, 2009

Dubbel Chocolate

This ale is an adaptation of an extract recipe I made last winter. The original beer combined a fruity witbier yeast with some dark malts and a little chocolate powder in the boil. For this version I kept the malt bill the same and added an extra ounce of chocolate to bring out that flavor a bit more. In the previous batch I used a pound of the dark rock candy that the home brew store sells. It tasted great but was much too expensive. I substituted dark maple syrup and white sugar that I caramelized the night before brewing. An oak spiral was added to the secondary fermenter.

This brew started with a step mash similar to what is recommended in the excellent Brew Like a Monk. Mash in at 104 F 15 minutes and use infusions to raise the mash to 145F for 45 minutes and 158F for 15 minutes. Efficiency hit nearly 75% with this mashing scheme.

1 tspn Irish Moss
4 Tablespoon Cocoa Powder
1 lb caramel
375 ml maple syrup

Apparently I forgot to write down the final gravity but I think it was around 1.015. That would mean 77% apparent attenuation and 6.5% ABV.

Now for one of my favorite activities, writing extensive tasting notes.

Color: dark, off white head

Smell: Chocolate, oaky vanilla some dark fruit.

Taste: oak, vanilla, fruit, chocolate, dark malt, bullshit.

Overall: Good but too much oak.

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