Hi,
This is my first post. I have been brewing kits for a few months and so far all good. I have been thinking of including additives into my next brews and have looking at recipes on the net.
My coopers dark ale kit with DME (and kit yeast) turned out quite nice. I have seen chocolate stout and ale recipes and also a cherry dark ale recipe so I am thinking that surely dark chocolate and cherry dark ale will be a winner. It would technically need coconut to be cherry ripe but not sure if coconut is a good idea in beer.
Anyways, so far i am thinking the following:
1 kit of Coopers Dark Ale
1kg of DME
2 cans of cherries
Dark Chocolate Block (1 or 2?) - Got whittakers blocks, 1 dark and 1 ghana
Ale yeast like safale
Any suggestions? Would something like cocoa be better than chocolate? (I am thinking i would at least melt the chocolate to add to the fermenter) Any better suggestions for the yeast? Any suggestions for hops? Should there be a secondary fermenter?
I would like a full strength brew. Going to play by ear with the OG and adjust with dextrose if needed. How can i predict the affect of cherries and chocolate on the specific gravity and the alcohol content?
Thanks for the advice in advance.
Daz
This is my first post. I have been brewing kits for a few months and so far all good. I have been thinking of including additives into my next brews and have looking at recipes on the net.
My coopers dark ale kit with DME (and kit yeast) turned out quite nice. I have seen chocolate stout and ale recipes and also a cherry dark ale recipe so I am thinking that surely dark chocolate and cherry dark ale will be a winner. It would technically need coconut to be cherry ripe but not sure if coconut is a good idea in beer.
Anyways, so far i am thinking the following:
1 kit of Coopers Dark Ale
1kg of DME
2 cans of cherries
Dark Chocolate Block (1 or 2?) - Got whittakers blocks, 1 dark and 1 ghana
Ale yeast like safale
Any suggestions? Would something like cocoa be better than chocolate? (I am thinking i would at least melt the chocolate to add to the fermenter) Any better suggestions for the yeast? Any suggestions for hops? Should there be a secondary fermenter?
I would like a full strength brew. Going to play by ear with the OG and adjust with dextrose if needed. How can i predict the affect of cherries and chocolate on the specific gravity and the alcohol content?
Thanks for the advice in advance.
Daz