Chocolate Orange stout

[smdjoachim]

Inspired by a beer from a beer festival which i thought had to little chocolate orange flavours

Chocolate orange stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.200
Total Hops (g): 122.00
Original Gravity (OG): 1.049 (°P): 12.1
Colour (SRM): 34.9 (EBC): 68.8
Bitterness (IBU): 38.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Maris Otter Malt (76.92%)
0.300 kg Black Malt (5.77%)
0.300 kg Amber Malt (5.77%)
0.300 kg Crystal 60 (5.77%)
0.150 kg Torrified Wheat (2.88%)
0.150 kg Chocolate Malt (2.88%)

Hop Bill
----------------
20.0 g Simcoe Leaf (12.2% Alpha) @ 60 Minutes (Boil) (0.9 g/l)
10.0 g Orange peel @ 15 Minutes (Boil) (0.4 g/l)
11.0 g Options Chocolate powder @ 15 Minutes (Boil) (0.5 g/l)
30.0 g Marmalade @ 15 Minutes (Boil) (1.3 g/l)
20.0 g Amarillo Leaf (8.6% Alpha) @ 15 Minutes (Boil) (0.9 g/l)
20.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Boil) (0.9 g/l)
11.0 g Options Chocolate powder @ 0 Minutes (Boil) (0.5 g/l)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°c with WLP023 - Burton Ale

I am using orange peel , marmalade and Amarillo to get the citrus, and "options" drinking chocolate for the chocolate flavours

Comments good or bad appreciated
Simon

[dave-o]

Don't use Options, it has all sorts of crap like milk powder and chemicals. Use Green and Black's organic cocoa powder, and lots of it. Two tubs for a 23l brew will still only give you a hint of chocolate.


As for the orange, First Gold hops and orange peel? Marmalade has little to no effect IME.

[Jolum]

mmm...Jaffa-Stout. Sounds nice

[Manx Guy]

Hi, Not wanting to knock your recipe or your attempt at trying something different (WhichI'd Like to encourage!)

Should you decide to use any form of Cocoa powder beaware it may adversely effect your head retention... I've heard of this before... The theroy goes that its due to the relatively high fat content of choclate and cococa powder...

Good luck with your brew, looking forward to hearing how it turns out!



Guy

[dave-o]

Raw cocoa powder is not high in fat. Chocolate is, as it is made with vegetable oil and/or milk. Hence why i recommend cocoa powder rather than chocolate or anything else.

I didn't experience any head retention problems with cocoa powder.

[Manx Guy]

Ok, Dave...

I stand corrected!

SMD Good luck with your brew!!



Cheers,

Guy

[smdjoachim]

Should you decide to use any form of Cocoa powder beaware it may adversely effect your head retention... I've heard of this before... The theroy goes that its due to the relatively high fat content of choclate and cococa powder...

"Options" is low fat should not cause a problem.
If i put the chocolate and the marmalade in just prior to fermentation more flavour should be left behind?
or put in after primary fermentation

[dave-o]

"Options" is low fat should not cause a problem.

Options also has loads of stuff in that you don't want:

(ingredients taken from manufacturer's site)
Whey Powder - milk powder, essentially. In a beer?
Dried Glucose Syrup - Will turn to alcohol but add nothing else.
whole Milk Powder - As above
Vegetable Oil - bad for head retention
Sugar - Will turn to alcohol but add nothing else.
White Chocolate (4%) - OK so only 4% of Options is actually chocolate? The rest is crap?
(Sugar, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder) - and of this 4%, the largest ingredient is sugar?
Salt - Not going to do any harm, but pointless
Flavouring - Artificial flavourings? Not in my beer!
Thickener (Xanthan Gum), Acacia Gum, Milk Proteins, Stabilisers (E340, E452), Sweetener (Aspartame), Emulsifiers (E471, E472e), Colour (E160a), Anti-Caking Agent (E551) - all either pointless or unwanted atrificial ingredients.



So, why not cut out all the chemicals, processed junk and milk products and just use the ingredient that actually gives chocolate its flavour? If you can give me a good reason i will go outside now and run naked all the way to Kings Cross at rush hour.

But hey, it's your beer! Go for it an report back.

[Manx Guy]

Great to see such passion!



Guy

[smdjoachim]

Dave

So, why not cut out all the chemicals, processed junk and milk products and just use the ingredient that actually gives chocolate its flavour? If you can give me a good reason i will go outside now and run naked all the way to Kings Cross at rush hour.

To save anyone any embarrassment or so you don't get arrested I will invest in some Green and Black's organic cocoa powder .

[dave-o]

Sorry if i got a bit carried away. It was meant in good humour.

[smdjoachim]

Sorry if i got a bit carried away. It was meant in good humour

I have a good sense of humour
How much cocoa would you use and when?
If i put a small jar of marmalade in at the end of the boil would the flavour come through?

[dave-o]

Well i have done both, so have some experience here:

I made a choc orange ale with 1 tub of G&B in 23l.
I made a chocolate syrup by heating 250g of white sugar with a little water and stirring the cocoa into it. I added this about 20 mins before the end of the boil.
There was a faint dark chocolate taste, but if i did it again i would use two tubs - you really had to "look hard" for the choc taste.

I used dried orange peel from 6 oranges, added about 15 mins before the end
There was little noticable orange taste
I have since made a summer ale using lot of First Gold. It has a very orangey, citrus taste. It's lovely. That's what i'd use if i did it again

I used a jar of marmalade in a stout (it needed using up) and it added no noticable orange flavour.

[Tony01]

Hey Dave, where are you running from?

I could suggest better - or less dangerous - places in London to run through. Have you ever read what Douglas Addams has to say about Kings Cross in The Long Dark Teatime of the Soul?

So ... has anyone used more than just one jar of marmalade in a brew? Would there be an issue with sugar content and thinning?

[dave-o]

Hey Dave, where are you running from?

From the north end of Caledonian road. There are some pretty rough estates on the way which should be interesting.