Once this recipe is fine tuned, looking to do other versions, such as: dry hopped, imperial, Jumbo (aggressively dry hopped and imperial ABV!) cherry aged (for Christmas), Candied orange peel and Amarillo dry hopped, conditioned with Polcari's Ethiopian coffee, maple syrup primed (maybe bourbon barrel aged?). Also look into different brewing methods such as cold steeping specialty malts and first wort hopping. Small amendments to consider include wheat to add body, dry hopping current late hop additions, more chocolate malt and perhaps some Cascade hops.
Fermentables
84% - Dry Malt Extract - Light - US
1.3
44
8
Extract
5% - Roasted Barley - UK
0.08
29
500
Steep
4% - Chocolate - UK
0.06
34
450
Steep
4% - Carapils - DE
0.06
33
2
Mash
3% - Black Malt - UK
0.04
28
500
Steep
Hops
Willamette
0.6
Pellet
Boil
60 min(s)
5
51.4
Fuggles
0.3
Pellet
Boil
1 min(s)
4.8
1.1
East Kent Goldings
0.3
Pellet
Boil
1 min(s)
5.5
1.2
Yeast
Fermentis Safale S-04
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Real ABV 5.5%, calculcation is taking into consideration unfermentable lactose sugar.
Very clean hop bitterness in the taste; would leave as is. Good slick, full mouthfeel; would not change. Dry mouthfeel as well, leaves tongue coated after sip. Aroma hops need more of a presence. Taste is very bitter cocoa; chocolate component of beer should be enhanced. Overall a beer I very much enjoy and that mirrors the product I was after, but as always can be improved!
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