CHOCOLATE/ORANGE CREAM ALE - #3

Malt Extract:

  • Liquid: 6 lbs
  • Dry: 1 lb

Grain Bill:

  • Chocolate Malt 4 oz
  • Caramel Malt 4 oz

Additions Schedule:

  • Mount Hood Hops 1.25 oz - 60 min
  • Citra Hops .8 oz - 60 min
  • Saaz Hops 1 oz - 10 min
  • Baking Chocolate (sweeter chocolate would be better)
  • Lactose .5 lb?
  • 5 Oranges - grate/zest into 2.5 gallons of water and let sit over night

Yeast:

  • Cream Ale Yeast

Description:

My second batch was a disaster.  It was some drunken combination of ingredients around the house including old molasses and steeped dried chili peppers.  It tasted like a BBQ... like the grill of a dirty BBQ.  It was a... learning experience.

With my newly found respect for the craft, my next batch involved a lot more research.  This was still before I took detailed notes though.  Since the last batch went to terribly wrong - I wanted to try something sweeter and I had just learned about the Cream Ale styles.  Cream Ales use Lactose (a non-fermentable sugar) to give a silky smooth mouth feel and add a little bit of sweetness.  Note:  Lactose is the sugar in milk - milk is not sweet.  I hadn't seen a lot of chocolate cream ales out there and thought orange might add a different spin - ie. Terry's Chocolate Orange Ball.  Personally, "I don't like them... But _______ do."

I didn't take many notes at the time, but the as I recall this was a big fit among those who tasted it.  The nose was massively Orange, but the flavor fell more to a bittersweet chocolate with an emphasis on bittersweet.  If I were to brew this a second time, I would add a sweeter chocolate (syrup, perhaps?) and oranges to the boil.

Directions:

  1. The day before brewing - grate and zest 5 oranges into 2.5 gallons of water and allow to sit over night.
  2. On brew day - In a small pot boil bring some water up to almost boiling and steep the grains in a bag for 30 mins.
  3. Add this mixture to a larger pot with water and boil.  Strain as much out of the bag as possible.
  4. When the boil begins, add extract and begin the Additions Schedule in mesh bags.
  5. Cool down wort and pour into sanitized fermenter.  Add Orange water and bring up to 5 gallons.
  6. Pitch Yeast.

Comment