The following beer recipe is featured in the July/August 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe uses the depths of roasted malt to create an enveloping chocolaty base for the added ingredients. It makes a great beer without the chocolate and cherries, too!
This recipe was originally featured in "Beyond Crystal: Finding the Magic in Middle Colored Malts" by Randy Mosher in the 2007 July/August issue of Zymurgy magazine.
- 2.5 lb. (1.1 kg) Pilsner malt (1.6°L)
- 10 lb. (4.5 kg) Munich malt (8°L)
- 0.75 lb. (340 g) dark crystal munch malt (80°L)
- 1 lb. (454 g) melanoidin malt (33°L)
- 0.5 lb. (227 g) Carafa® (röstmalz) malt (470°L)
- 0.7 oz. (18 g) Northern Brewer pellets, 8% a.a. (60 min.)
- 0.5 oz. (14 g) Northern Brewer pellets, 8% a.a. (30 min.)
- 5–10 lb. previously frozen sour cherries
- 0.5–1.0 lb. roasted cocoa nibs, crushed lightly
- European Ale Yeast (Belgian or lager a possibility, too)
Yield: 5 gallons
Original Gravity: 1.075
Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better. Rack to a tertiary carboy and allow to settle before bottling or kegging. Note: hop calculations are based on pellets. Figure 25 percent more if using whole hops.
Substitute 5.5 lb. amber dry extract for the Munich, and mash the rest of the ingredients for an hour at 150°F (66°C), adding the drained sparged wort to the extract.
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