weggl Posted May 24, 2011 Share Posted May 24, 2011 Pinched the idea from the post on chocolate stout, I figured that the dark was not as bitter as stout, so I used 200g of chocolate topping instead of 300g. It had me worried for a while because after 13 days in the fermenter it had white stuff floatinn on top, eventually I figured out what it was, it is the thicking agent they put in the topping. I got a steralised sieve and removed most of it and bottled it. Thiught I\u2019d let you know about this in case one of you decide to use the chock topping. Taste ok out of the fermenter. Will let you know in a month the outcome. OG 51 FG 10 CAN COOP DARK 200g CHOCLOLATE 1KgBREWING SUGAR 250g DME 13g FUGGLES, 5g CHINOOH, 5 g EK/G BOIL 5 MIN 23L PACKET YEAST Weggl Link to comment Share on other sites More sharing options...
GregT5 Posted May 24, 2011 Share Posted May 24, 2011 You bottled the white floatie stuff that you removed with the sieve?[crying] Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 24, 2011 Share Posted May 24, 2011 I believe Weggl meant that he removed and discarded the white floaties and then bottled the beer [rightful] Link to comment Share on other sites More sharing options...
GregT5 Posted May 24, 2011 Share Posted May 24, 2011 Sorry, just reading Weggl's post & had a mental image that seemed pretty funny. Have tried a couple of Dark Ales lately - Tooheys Old & Carlton Black (sorry, but can't control what other people buy!) Does anyone know how the Dark Ale recipe compares to either of these, given the very different tastes of these two beers? Link to comment Share on other sites More sharing options...
NewtownClown Posted May 28, 2011 Share Posted May 28, 2011 Don't apologise for the Toohey's Old! IMO the best of the Unholy Trinity (Foster's, Kirin & InBev) and a good example of a brown ale Link to comment Share on other sites More sharing options...
LucienA Posted June 4, 2011 Share Posted June 4, 2011 After reading an old choc-vanilla dark recipe I made up my own, based very loosely on the dark ale recipe that uses the Pale Ale can, DME and raw sugar. Choc-Vanilla strong ale Pale Ale can BE2 1/2 can (750g) Morgan's Roasted Dark Malt extract 150g raw sugar 100g cocoa 1 tablespoon cinnamon 2 vanilla beans, split. Kit yeast. Topped up to 22 litres. It has a nice chocolate and vanilla smell but it's only been bottled two weeks so I'm waiting a while before I taste it. Link to comment Share on other sites More sharing options...
CraigsALE Posted June 5, 2011 Share Posted June 5, 2011 Don't apologise for the Toohey's Old! IMO the best of the Unholy Trinity (Foster's' date=' Kirin & InBev) and a good example of a brown ale[/quote'] THats right NC, always there to fall back on when travilling with no HB you walk into a pub. THe usual selection of monkeys piss on, no coopers to be seen. MMM and then you see the OLd tap. AHH thank you pub owner. Link to comment Share on other sites More sharing options...
weggl Posted June 7, 2011 Author Share Posted June 7, 2011 Lucien, let us know how it turns out. Weggl Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.