This is the extract recipe I brewed last Saturday. It's based on this recipe. Currently cranking away in the carboy.
6 lbs Plain amber DME
8 oz Wildflower honey (5 min)
5 oz Molasses (20 min)
8 oz Crystal 80 (steep)
2 oz Special B (steep)
0.5 oz Magnum 13.5% (60 min)
1 oz Styrian goldings 3.8% (20 min)
1 oz Hallertau 4.1% (out)
1 Sage leaf (fresh picked), 1/8 tsp Cardamon (powder), 1/4 tsp Nutmeg (fresh ground) (5 min)
1.5 packs rehydrated S-04 (I've since discovered that I over pitched)
My plan was to rack to secondary onto the following: 1/2 tbsp Cocoa powder, 1/2 tbsp Sweet orange peel, and 1 short Cinnamon stick. The question I had is if this is a good amount of cocoa to use if I don't want the cocoa flavor to dominate. Or should it be left out of this recipe for any reason?
6 lbs Plain amber DME
8 oz Wildflower honey (5 min)
5 oz Molasses (20 min)
8 oz Crystal 80 (steep)
2 oz Special B (steep)
0.5 oz Magnum 13.5% (60 min)
1 oz Styrian goldings 3.8% (20 min)
1 oz Hallertau 4.1% (out)
1 Sage leaf (fresh picked), 1/8 tsp Cardamon (powder), 1/4 tsp Nutmeg (fresh ground) (5 min)
1.5 packs rehydrated S-04 (I've since discovered that I over pitched)
My plan was to rack to secondary onto the following: 1/2 tbsp Cocoa powder, 1/2 tbsp Sweet orange peel, and 1 short Cinnamon stick. The question I had is if this is a good amount of cocoa to use if I don't want the cocoa flavor to dominate. Or should it be left out of this recipe for any reason?
