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).


    Ingredients:
  • 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

2 thoughts on “Double Chocolate Blood Orange Stout”

  1. A tip for getting the peel of an orange (or any citrus) without too much of the white:

    Before you peel the orange, use a peeler (like the thing you use for apples and carrots) to take off the colored part of the peel – you’ll get really thin strips with little to no white on them.

    Then peel the orange as you normally would to get to the flesh, discarding any of the white.

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