Sugaree's Chocolate Ale
Source: Jonathan Edwards
Recipe added: 01/16/98
Ah..what can i say? this is by far the best beer i've brewed. it may have done really well in a competition but everyone liked so much on new year's eve that it all got drank!
the key to this recipe is the cocoa. don't use just any cocoa...use Ghiraldeli's (mispelled?). this cocoa has no fat in it and won't affect the head on your beer. guess when i started out making this beer i was trying to clone Saranac's Chocolate Amber but this turned out much better!
it's hard to let this one age but if you do you will be rewarded! for the first 3 weeks, this beer is almost too chocolately. after a month or two, it mellows and mixes with the malt and hops perfectly!
Sugaree is one of our cats..she loves chocolate..though she never gets, any she sure does try!
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.053
Finishing Gravity: ?
Time in Boil: 70 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 2 weeks
Additional Fermentation: 2-3 days to let whatever cocoa is left to settle!
- 4.0lb Klager 2-row
- 0.5lb Chocolate Malt
- 0.75lb Crystal 90L
- 3.6lb British DME
- 1/2 cup Ghiraldeli cocoa powder
- .75oz Chinook (60 minutes)
- .50 Cascade (15 minutes)
- .50 Cascade (3 minutes)
- 1 tsp irish moss
- 2 tsp gypsum
- wyeast #1056
do a standard partial mash of klager, chocolate malt and crystal malt. i used the step method in The New Complete Joy of Homebrewing.
Collect sweet wort, bring to a boil, add British DME and let boil for 10 minutes. Add
.75 oz Chinook hops. 30 minutes into boil add.5 oz Cascade hops. add .5 oz cascade when there is 3 minutes left in boil. also add 1/2 cup cocoa...stir gently and let steep.
cool, pitch wyeast. rack into secondary one week after pitching yeast. let sit 1-2 weeks, then rack again and let sit 2-3 days before kegging or bottling. this will greatly reduce the amount of trub left.
let age a good month or even better, 2 months.
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