In the Bottle

Double Chocolate Blood Orange Stout

Things I love: blood oranges. dark chocolate. stout.

I don’t really think that any other explanation is needed for this one, except DELICIOUS (and/or AWESOME, take your pick).

  • 3tsp. Gypsum
  • 6lbs. Amber Extract
  • 1lbs. Roasted Barley
  • 0.5lbs. Carastan Malt
  • 0.5lbs. Black Malt
  • 0.5lbs. Victoryn Malt
  • 1oz. Golding Hops (bittering, ~45 minutes)
  • 0.5oz. Goldings Hops (finishing/aroma, ~15 minutes)
  • 1/2 teaspoon Irish Moss
  • Irish Ale Yeast
  • 8 Blood Oranges (instructions below)
  • 2.5lbs. dark chocolate chips, added in the last 15 minutes of the boil (I used Ghirardelli)

Special Instructions:
Peel the blood oranges, and remove as much of the white rind as possible. I did this by grating the inside of the orange peels against a cheese grater; if you have a better idea, go for it (the rind is particularly bitter, so you don’t want too much).
Dice the remaining blood orange slices and peels into small pieces.

Bring a pot of water to a rolling boil. Remove from heat, and add the blood orange as the water comes back down to room temperature. Add this “Blood Orange Tea” to the fermenter once it’s reached room temperature.

I also separated some of the blood orange peel to add into the boiling wort for the last 10 minutes of the boil.

OG: ~1.55

Whiskey Oak Smoked Kösch Ale

For those of you unfamiliar with kölsch, it’s kind of like a pilsner in color/hoppiness, except it’s an ale, not a lager. Only this batch also features a slight smokey flavor, derived from the used charred oak Jack Daniels whiskey barrel that I added to the recipe. Get it? Okay. Moving on.

  • 4oz.Carapils Malt
  • 6oz. Munich Malt
  • 2.5lbs. Light Malet Extract
  • 3lbs. Super Light Malt Extract
  • 1oz. Northern Brewer Hops (bittering, ~45 minutes)
  • 03.oz. Hallertaur Hops (flavor, ~30 minutes)
  • 03.oz. Perle Hops (flavor, ~30 minutes)
  • 0.2oz. Hallertaur Hops (finishing/aroma, ~15 minutes)
  • 0.2oz. Saaz Hops (finishing/aroma, ~15 minutes)
  • 1/2 teaspoon Irish Moss
  • 1 small block of charred oak from a used Jack Daniels whiskey barrel
  • Wyeast #2565 Kölsch Ale Yeast
  • Smoked Oak Essence (as needed)

Special Instructions
I procured my pieces of Jack Daniels barrel from the lovely people at Ryan & Wood Distillery, a fantastic mom-and-pop distillery in Gloucester, MA. They buy their barrels straight from Jack Daniels (who is only allowed to use each barrel once), and then age their own rum/rye in the barrels, and sell the bits for $2 a bag. Not a bad deal, and excellent for BBQing (might I add — smoking mangoes & peppers over charcoal and Jack Daniels barrel? DELICIOUS)

I added my barrel piece in with the grains and let it steep for the first 20 minutes. I added the same piece back in for the last 5 minutes of the boil, hoping to impart some of the smoked scents into the beer as well. I plan on adding some smoked oak essence as needed later on, but so far, we’ll see how it goes!

OG: ~1.4

Bottled: June 22

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