Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
- Messages
- 3,258
- Reaction score
- 342
- Recipe Type
- All Grain
- Yeast
- A10 - Darkness (imperial organic yeast)
- Yeast Starter
- Cake from a previous nut brown
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.082
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 50
- Color
- 33
- Primary Fermentation (# of Days & Temp)
- 2 months - 62*
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- Chocolaty, mild roast, like a chocolate bourbon filled bon bon.
I've been playing around with a version of this recipe for years now and finally nailed it. Some of the rye might be tricky to get (only one shop around me caries the chocolate rye) but it's worth it for sure.
Entered it into a public competition and won 3rd place for experienced brewers (4+ years of brewing). Basically, 100 tickets were sold for a private event to the public. They came in and chose their favorites and each won prizes.
This year i walked out with a growler, a $10 gift card and a t-shirt for a local brewery. Pretty fun.
Recipe - note, this is for 10 gallons and 86% efficiency.
20lb - Great Western 2-row
2lb - Crystal Rye
2lb - Chocolate Rye
1.5lb - Flaked Rye
.7lb - Roasted Barley (350L)
-------------------------------
Mash @ 155* > 60min
-------------------------------
2oz Herkules @90
2oz Willamette @15 (i've done this with fuggles and works equally fine)
-------------------------------
2.5oz Used Bourbon Barrel Chunks (like the bag below, but bourbon)
i picked them up at my LHBS, but here is a link from the companies site
- http://stores.essenciana.com/barrel-chunks/
----
Soaked those in half a fifth of evan williams for a few weeks (2 weeks if i recall)
dumped the chunks and bourbon in primary and let it age for 4 weeks and the oak flavor i wanted was perfect for me
----
Picture of the event below. Everyone else who won an award for the most part was an IPA... i was the only one with a dark beer to place, so i feel honored to share this with you guys.
peoples view.
0131161145a by Noah Scott, on Flickr
my view
0131161158 by Noah Scott, on Flickr
Entered it into a public competition and won 3rd place for experienced brewers (4+ years of brewing). Basically, 100 tickets were sold for a private event to the public. They came in and chose their favorites and each won prizes.
This year i walked out with a growler, a $10 gift card and a t-shirt for a local brewery. Pretty fun.
Recipe - note, this is for 10 gallons and 86% efficiency.
20lb - Great Western 2-row
2lb - Crystal Rye
2lb - Chocolate Rye
1.5lb - Flaked Rye
.7lb - Roasted Barley (350L)
-------------------------------
Mash @ 155* > 60min
-------------------------------
2oz Herkules @90
2oz Willamette @15 (i've done this with fuggles and works equally fine)
-------------------------------
2.5oz Used Bourbon Barrel Chunks (like the bag below, but bourbon)
i picked them up at my LHBS, but here is a link from the companies site
- http://stores.essenciana.com/barrel-chunks/
----
Soaked those in half a fifth of evan williams for a few weeks (2 weeks if i recall)
dumped the chunks and bourbon in primary and let it age for 4 weeks and the oak flavor i wanted was perfect for me
----
Picture of the event below. Everyone else who won an award for the most part was an IPA... i was the only one with a dark beer to place, so i feel honored to share this with you guys.
peoples view.
0131161145a by Noah Scott, on Flickr
my view
0131161158 by Noah Scott, on Flickr