Bluefield Chocolate Ale
Brewed: 10/31/2010 Bottled: 11/13/2010
My sister (the one who got me my first Mr. Beer kit) requested that I make a "no-calorie, dark chocolate, non-beer-tasting beer" so she could try one of my beers without saying "Yuck! That tastes like beer". Of course, there is no way I'm going to make a "no-calorie" beer, but I can put chocolate in a beer and I can make it real dark. I can even make it taste nothing like any beer she's ever had.
So, I went to my favorite book "Brewing Classic Styles" and came across Jamil's "Chocolate Hazelnut Porter" recipe. I plugged the recipe into Beer Smith, reduced it to a Mr. Beer sized batch. Then, I tinkered with the ingredients a bit to (hopefully) make it a little less "beer-like" and a little more "chocolate-like". I decided to add in some lactose to give it a sweeter taste. I also increased the amount of Cocoa Powder and reduced the hops quite a bit.
Before she tried the first batch, I did not think my sister would like it, and she didn't, but that's ok. I can drink it and the Beer Model likes it ok.
I expect this will be one of those recipes that I tinker with quite a bit. It will be fun to play with the ingredients. I've never done a beer with lactose ... it will be interesting to play with that. I might try oats in this recipe at some point. We never know where this beer might take us!
Of course I have so many other wonderful beers to try to brew, it might be awhile before I try another version of Bluefield.
Here are some blog entries about the Bluefield Experiment.
|Bluefield Chocolate Ale --- cost $16.62 |
||34.4 IBU (Rager)
||Alcohol by Volume
||5.96 % |
|BU : GU
||% or IBU|
||Pale Malt (2 Row) US (2.0 SRM)
||Caramel/Crystal Malt - 40L (40.0 SRM)
||Caramel/Crystal Malt - 80-92L (85.0 SRM)
||Munich Malt - 10L (10.0 SRM)
||Chocolate Malt (350.0 SRM)
||Black (Patent) Malt (500.0 SRM)
||Goldings, East Kent [5.00 %] (60 min)
||Cocoa Powder (unsweetened) (Boil 5.0 min)
||Hazelnut (Bottling 5.0 min)
||Milk Sugar (Lactose) (0.0 SRM)
||American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml]
Single Infusion, Full Body, Batch Sparge
||Add 7.51 qt of water at 170.5 F
Batch Sparge Round 1: Sparge
with 0.47 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of
168.0 F water
Based on Chocolate Hazelnut Porter
in BCS p265.
Pitch as close to 60 degrees as possible and let raise to 65 or
so through full kraussen. After that, let the temp raise as far as it
Batch prime with 2.25 oz of cane sugar dissolved in 1.5 cups water and
the hazelnut extract.