08.15
Last night we had a small meeting but were able to accomplish quite a bit. However, we need everyone’s feedback on the September Brew to be able to move forward.
Let’s assume we are going with the Willy Wonka theme, everyone seems to like that idea and is on board. Our next brew will focus on making beer for the Christmas Party, centered around this theme. The idea is to have 3-4 recipes going at once at the next brew (smaller batches of course) and have them each be chocolate based. Each recipe would do something different with the chocolate/willy-wonka theme. Some of the ideas we threw around were Chocolate-Orange, A Salty Chocolate Gose, a Chocolate Cherry and a lighter Chocolate (white chocolate?) beer that is dyed Purple.
Everyone can submit recipes in the comments below and then we can all vote on them. The top 3 will be the brewmasters for that beer (or will at least be in charge of delegating the brew to someone else). On brew day we will split up into teams for each recipe.
Besides the chocolate based recipes, we thought it would also be interesting to have one more experimental recipe that would be the” Oompa Loompa beer”. This could be more bizarre than the others, so feel free to submit your ideas for that as well.
Here are the current September Brew Details.
When: Sat. 9/22/2012
Where: Ian’s Place
What: 3 Chocolate Based Beers
1 Experimental Oompa Loompa beer
Submit recipes and general comments below. We should decide on the recipe’s within the next two weeks, so get them in ASAP so we can start the voting process.
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chocolate and chili peppers has always been a good combo in candy bars. kind of like a mole beer. the base recipe maybe being a brown ale?
i will be in ohio for a wedding that weekend, so i won’t be able to make it. damn.
Here is a clone of Southern Tier’s Chokolat that I’ve been wanting to brew. If we used some meadowfoam honey (tastes like caramel/vanilla covered roasted marshmallows), we could call it the Whipple Scrumptious Fudgemallow Delight (though a reference to the later movie…you know, the GOOD one?)
Anyway, I don’t know if anyone’s had Chokolat, but its awesome. Hopefully an RIS would be able to age enough between Sept and Dec.
Size: 5.42 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 372.67 kcal per 12.0 fl oz
Original Gravity: 1.110 (1.075 – 1.115)
Terminal Gravity: 1.028 (1.018 – 1.030)
Color: 39.19 (30.0 – 40.0)
Alcohol: 11.05% (8.0% – 12.0%)
Bitterness: 71.7 (50.0 – 90.0)
Ingredients:
18.25 lb 2-Row Brewers Malt – 79.3%
1.75 lb Caramel Malt 60L – 7.6%
1.25 lb Barley Flaked – 5.4%
1.75 lb Chocolate Malt – 7.5%
1 lb Chocolate (dark) – steeped after boil
1.5 oz Chinook (13.0%) – added during boil, boiled 60 min
.5 oz Willamette (5.6%) – added during boil, boiled 30 min
2 lb meadowfoam honey
.50 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 min
2 ea Fermentis US-05 Safale US-05
Maybe some cocoa nibs post-fermentation to taste?
also, probably some vanilla bean in the secondary, though I don’t think ST uses them.
I second the Chokolat clone. I thoroughly enjoyed getting a buzz of something that tasted like a chocloate malt.
RE: the original movie
How about a fizzy lifting drink, or a highly carbonated pale ale w/ ginseng or some herbal energy type ingredient.
Maybe a 3-course meal gum/ beer? Course one – oysters, course two bacon (does meat flavor ever work in beer?), course three chocolate. (I don’t think the original tomato soup, roast beef and blueberry would taste very good.)
love the fizzy lifting drink idea. Maybe a saison style would work better since we could carbonate it to 3ish volumes? lemongrass and ginseng, orange/lemon peel, 50% 2-row, 30% wheat, 20% crystal 20 (if any)
would cranberry work in a saison? That might be melding the themes of wonka and xmas tho.
Did a bit of research. I think a cranberry saison, carbed to 2.5-3 vols CO2 would be awesome. We could even get cheap plastic champagne flutes to serve it ($0.50 each)
http://www.partycity.com/product/clear+plastic+champagne+flutes+5+1-2oz+20ct.do
Will try to find some recipes.
Salted Caramel = Gose with lots of crystal. Could make it a Chocolate Salted Caramel to stick with the chocolate theme but I’m worried it might be overkill. Will sour this like I do a Berliner Weisse with a lacto starter prior to pitching the yeast. Flavor profile: caramel sweet, sour, salty.
Prepared to brew 5 gallons of this on Saturday. Anybody interested?