13 replies to this topic

[matt6150]

So every year during Christmas me and my bro somehow slip each other some form of Queen Anne merchandise as a gag gift (we both hate those god awful things). Could be just a box of them or something else. One year I found a small toy semi truck on Ebay that had the Queen Anne logo printed on the side. He got me one year a giant box of them that he hid in my car. And the list could go on. So anyway I am running out of ideas and I think it's time to make it into a beer. I think it should be good as a beer, I hope. I will be traveling north to see him this year and plain on bottling a bunch to take with me. Will probably end up being gifts for others as well. So this is the recipe I have worked up let me know what you guys think.

 

Queen Anne A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 6.00   Wort Size (Gal):   6.00 Total Grain (Lbs): 17.00 Anticipated OG:   1.079   Plato: 19.18 Anticipated SRM:   50.1 Anticipated IBU:   37.2 Brewhouse Efficiency: 80 % Wort Boil Time: 60   Minutes Grain/Extract/Sugar % Amount Name   Origin   Potential SRM -----------------------------------------------------------------------------  76.5   13.00 lbs. Pale Malt(2-row)   America   1.036   2   5.9 1.00 lbs. Crystal 60L America   1.034 60   5.9 1.00 lbs. Flaked Barley America   1.032   2   2.9 0.50 lbs. Chocolate Malt   Great Britain  1.034   630   2.9 0.50 lbs. Pale Chocolate Malt Great Britain  1.030   225   2.9 0.50 lbs. Midnight Wheat   America   1.030   550   2.9 0.50 lbs. Roasted Barley   Germany   1.028   435 Potential represented as SG per pound per gallon. Hops Amount Name   Form   Alpha  IBU  Boil Time -----------------------------------------------------------------------------   2.00 oz.   Vanguard   Pellet 5.20  37.2  60 min. Yeast ----- Lallemand  BRY-97 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 17.00 Water Qts: 26.00 - Before Additional Infusions Water Gal:   6.50 - Before Additional Infusions Qts Water Per Lbs Grain: 1.53 - Before Additional Infusions Saccharification Rest Temp : 152  Time:  60 Mash-out Rest Temp : 0  Time: 0 Sparge Temp :   0  Time: 0 Total Mash Volume Gal: 7.86 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- 3oz cocoa powder at flameout. 4oz cocoa nibs at secondary. 2-4oz cherry extract at kegging to taste.  

[Poptop]

I googled Queen Anne. Im thick I don't get it. However the recipe looks great!!!

[matt6150]

Uh well I guess I could have been more specific. https://www.queenannecandy.com/

[neddles]

Looks like that could be nice. Why the cocoa powder and the nibs? Are the nibs just there to bump it up to taste if the powder doesn't get you all the chocolate flavor you want?

[Poptop]

Thanks Matt, now I get it.

[matt6150]

Looks like that could be nice. Why the cocoa powder and the nibs? Are the nibs just there to bump it up to taste if the powder doesn't get you all the chocolate flavor you want?

Well I have used this combo before and didn't find it to be too much. I remember reading somewhere to use both if going for a good chocolate flavor and aroma. That the powder adds your flavor and the nibs the aroma. I have only done it this way so I have nothing to compare it to. I'm hoping to have a strong chocolate presence.

[neddles]

Well I have used this combo before and didn't find it to be too much. I remember reading somewhere to use both if going for a good chocolate flavor and aroma. That the powder adds your flavor and the nibs the aroma. I have only done it this way so I have nothing to compare it to. I'm hoping to have a strong chocolate presence.

Thanks. I have not used chocolate (yet) so I have no experience. Was just trying to gauge your hows and whys.

[matt6150]

So I got this brewed today. Smelled great and the sample tasted very good. Nice and smooth and chocolatey. OG of 1.079, just as predicted.

[Poptop]

Keep us posted.  Dying to know just how the chocolate and subsequent cherry flavors come through.

[matt6150]

Ok, so after this fermented out (FG 1.017). I added the 4oz. of cocoa nibs on 11/18/14 and had been sitting there until 12/13/14 when I kegged it. I added roughly 2.5oz of Olive Nation cherry extract in the keg. This beer turned out really well. Big cherry aroma upfront, the chocolate also comes through. You get plenty of chocolate flavor with a nice subtle cherry back end. I kinda wish I used regular chocolate powder and not the dark. You can definitely tell it has dark in it as it has that slight bitterness to it. If I would brew it again I think I would use a little lactose as well to get more of a chocolate creaminess.

[neddles]

Sounds very nice and just in time for the holidays. Couple questions, how many packets of BRY-97 for your 6 gallons? Also, what brand of nibs and powder did yo use? IOW, what is this dark powder I should be leery of?

[matt6150]

I just used one packet of yeast. Rehydrated and aerated the wort. The nibs I used were from Rebel brewer, the Ghana ones. The powder was just plain Hersheys Dark. If your a fan of dark chocolate its not that bad, but I think I would have preferred the milk chocolate in this case. Or maybe just some lactose would have helped.

[neddles]

I just used one packet of yeast. Rehydrated and aerated the wort. The nibs I used were from Rebel brewer, the Ghana ones. The powder was just plain Hersheys Dark. If your a fan of dark chocolate its not that bad, but I think I would have preferred the milk chocolate in this case. Or maybe just some lactose would have helped.

Thanks. Funny question… is there any reason you couldn't add lactose to the keg?

[matt6150]

Thanks. Funny question… is there any reason you couldn't add lactose to the keg?

That is a very good question and I thought of that. But I really wanted to get a bunch bottled so I could ship it up north today to meet me for Christmas time/gifts. I just didn't have the time to be messing with it and not have it turn out right. It is still a good beer as is that I think people will like. I do have half the keg left I could possibly experiment with.