Orange Double Chocolate Stout

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I sampled DuClaw’s Continuum #1: Blood Orange Gypsy recently.  While I liked the orange character, the rest of the beer let me wanting something different.  I’ve been looking to play with orange peel, orange zest, candied orange peel or even marmalade in a recipe lately.  In my research on orange additives for different styles, I came across an interesting Orange Double Chocolate Stout recipe posted to HBT a few years ago.  Not exactly what I was looking for, but it seems interesting enough to try.  I’ll at least learn a few things about orange additives in the process.

KinkOtheCarp’s Orange Double Chocolate Christmas Stout

For a 5-gallon batch

Ingredients

  • 7lb Light DME
  • 1lb Chocolate Malt
  • 1lb Crystal 120-150L
  • .5lb Malted Barley
  • .5lb Brown Sugar
  • 4oz lactose

Schedule

  • 60minutes – 2 oz chocolate
  • 60minutes – 1oz Challenger
  • 30minutes – 2 oz chocolate
  • 30minutes – .5oz Amarillo
  • 30minutes – .5oz Ahtanum
  • 0minutes – 4oz chocolate
  • 0minutes – 4oz lactose
  • 0minutes – 8oz brown sugar

Primary

  • 2 oranges pureed (everything including peels)
  • 4 oz chocolate

Secondary

  • 2 oranges pureed
  • 4oz Cold Brewed Chocolate Expresso
  • 2oz Oak Chips soaked in Grand Marnier (who woulda thought?)

Yeast: WY1214 Belgium Abbey

Source: http://www.homebrewtalk.com/f12/tried-true-orange-double-chocolate-stout-x-mas-139912/