Austin Homebrew Supply’s,”Ommegang Chocolate Indulgence”

20130323_102942

20130323_103044  Justin and Greg taking a break

IMG_1425 Paul, Glenn, Greg & Justin planning the next move

Style Information

Recipe Type: Extract
Category: Stout

Grains & Extracts

Name Amount Notes
Chocolate Malt 1/2 lb Steep to 170 degrees and lift out and let drain. Do not squeeze the grain bag
Crystal 40L Malt 1/4 lb Steep to 170 degrees and lift out and let drain. Do not squeeze the grain bag
Black Roasted Barley 1/4 Lb Steep to 170 degrees and lift out and let drain. Do not squeeze the grain bag
Maris Otter Malt 2 1/2 lb Steep to 170 degrees and lift out and let drain. Do not squeeze the grain bag
Malto Dextrin 8 oz Add and boil for the last 10 min of boil
Dark Extract 5 lb Add and boil for the last 10 min of boil
Amber Extract 3 lb Add and boil for the last 10 min of boil

Hops

Name Amount Alpha Acid % AAU Time Notes
German Perle 1 1/2 oz 6.25% 6.2 60 min Add and boil for 60 min for bittering
German Perle 1/4 oz 6.25% 6 5 min Add and boil for the last 5 min of boil for aroma

Adjuncts

Name Type Use Amount Time Notes
Belgain Cocoa Powder Flavor Boil 1 oz 5 min Add and boil for the last 5 min of boil

Yeasts

Name Amount Notes
Belgain Ale 550 1 vial Added to starter 48 hours prior to pitching

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
2 Weeks 64-68 5 gal carboy
Put into Fermentation Chamber to keep temperature constant

Profile

Estimated OG: 1.070
Estimated FG: 1.016
Estimated ABV: 7.11%
 
Actual OG: 1.080
Actual FG: 1.020
Actual ABV: 7.93%
 

Tasting notes

A - Pours pretty black, with a tan head and has light lacing on the glass. S - Cocoa powder, light roasted malts with a big of dark fruits.T - Mainly a milk chocolate and roasted malts flavor. Not a chocolate bomb by any means. M - Thin mouthfeel for an american stout. O- Really good stout, would like a little more chocolate with the coffee flavor

Beer Recipes Plugin by Brad Ledbetter

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