- Recipe Type
- All Grain
- Yeast
- Wyeast Irish Ale 1084
- Yeast Starter
- Nein
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.063
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 21.25
- Color
- Darkness/40 SRM
- Primary Fermentation (# of Days & Temp)
- 18
- Tasting Notes
- Smooth and slightly roasty with a touch of chocolate to round it all out.
14.5 LB Maris Otter
2 LB Flaked Barley
1.25 LB UK - Chocolate
1 LB Roasted Barley
1.25 LB UK - Brown
.5 LB Extra Dark Crystal 160L
2 LB Milk Sugar (5-10 Minutes left in the boil, it's not science)
Hops:
1.5 OZ Northern Brewer 7.8 AA (60 Minute)
Additions:
8 OZ Cacao Nibs (KA-KOW!)
2 Whirlfloc Tablets
Wyeast Yeast Nutrient
Primed with 8 oz Corn Sugar
Mashed at 155 for 60 minutes.
Sparged at 174.
The nibs work best if you soak them in vodka for ~3 days before you throw them into the primary. Cover them with vodka and then pour the whole thing into the fermenter, cheap ABV boost! Do this after the 2 week mark and let them sit for 3-4 days. I didn't secondary this, I threw the nibs into the primary. The longer they sit, the more chocolate you'll get, but I like how 3-4 days tastes. No overpowering chocolate, but enough to make you smile.
A friend tried it with cocoa powder and got similar results, but I still prefer the nibs.
The beer snobs, SWMBO and regular beer folks all loved this, so I wanted to share it. I can't seem to keep up with demand.
It only gets better with age, the last batch was fantastic at the 2 week after bottling mark and fantastic at the 1 year mark.
Cheers for now.![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)
2 LB Flaked Barley
1.25 LB UK - Chocolate
1 LB Roasted Barley
1.25 LB UK - Brown
.5 LB Extra Dark Crystal 160L
2 LB Milk Sugar (5-10 Minutes left in the boil, it's not science)
Hops:
1.5 OZ Northern Brewer 7.8 AA (60 Minute)
Additions:
8 OZ Cacao Nibs (KA-KOW!)
2 Whirlfloc Tablets
Wyeast Yeast Nutrient
Primed with 8 oz Corn Sugar
Mashed at 155 for 60 minutes.
Sparged at 174.
The nibs work best if you soak them in vodka for ~3 days before you throw them into the primary. Cover them with vodka and then pour the whole thing into the fermenter, cheap ABV boost! Do this after the 2 week mark and let them sit for 3-4 days. I didn't secondary this, I threw the nibs into the primary. The longer they sit, the more chocolate you'll get, but I like how 3-4 days tastes. No overpowering chocolate, but enough to make you smile.
A friend tried it with cocoa powder and got similar results, but I still prefer the nibs.
The beer snobs, SWMBO and regular beer folks all loved this, so I wanted to share it. I can't seem to keep up with demand.
It only gets better with age, the last batch was fantastic at the 2 week after bottling mark and fantastic at the 1 year mark.
Cheers for now.
![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)
![photo(1).jpg photo(1).jpg](https://cdn.homebrewtalk.com/data/attach/52/52958-photo-1-.jpg)