Recipe conforms to the Spice, Herb, or Vegetable Beer style.
This AWARD-WINNING recipe is now in its 6th iteration. The key is 4 oz of unroasted, raw, organic cocoa beans. They are added either 2oz/2oz mid-boil/finish, 4oz at knockout, or 4 oz after vodka sterilization after day 2 of active fermentation. The American Chocolate listed below is actually Chocolate Wheat to give a bit of body and texture. The malts were chosen to minimize roasty character. Also, vanilla can be (and usually is!) added two days before bottling. I use two fresh Madagascar bourbons, but extract would probably do.
|6.62 lb||Golden Light LME||Briess||Boil||37||4 °L|
|0.75 lb||German Carafa II||Any||Steep||28||417 °L|
|0.5 lb||2-Row Caramel Malt 60L||Briess||Steep||34||60 °L|
|0.37 lb||American Chocolate||Any||Steep||34||127 °L|
|0.37 lb||Chocolate Malt||Bairds||Steep||32||475 °L|
|1.25 oz||Willamette (US)||60 min||Boil||Pellet||5.0%|
|0.75 oz||Willamette (US)||35 min||Boil||Pellet||5.0%|
|0.5 oz||Golding (UK)||5 min||Boil||Pellet||5.0%|
|Safale US-05||Fermentis US-05||73.0%|