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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
16.5 lb (7.5 kg) pale ale malt
2.25 lb (1 kg) flaked oats
13 oz (368 g) Simpson’s Chocolate Malt
13 oz (368 g) Simpson’s Extra Dark Crystal Malt
13 oz (368 g) Goldswaen Aroma Malt
13 oz (368 g) Crisp Pale Chocolate Malt
HOPS AND ADDITIONS SCHEDULE
0.75 oz (21 g) Magnum [14% AA] at 90 minutes
Kettle finings (e.g., Whirlfloc or Irish moss) at 20 minutes
6 oz (170 g) cacao nibs, post-fermentation
2 vanilla beans, chopped, post-fermentation
0.35 oz (10 g) kosher salt before bottling or kegging
Wyeast 1275 Thames Valley or any other fruity expressive English strain.
Mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops and additions schedule.
After the boil, chill and aerate the wort. Pitch the yeast at 60°F (16°C). Let the temperature rise to 68°F (20°C).
After fermentation completes, rack the beer onto the cocoa nibs and chopped vanilla beans. Agitate every so often until the flavor is rich with cocoa and vanilla. Before bottling or kegging, create a saline solution by dissolving the kosher salt into just enough boiling water. Dose the saline solution into the beer until it is pleasantly salty.
Brewing liquor should have a healthy dose of calcium chloride. Aim for 200 ppm.