Dawn Patrol Irish Cream Chocolate Stout
This one’s amazing.
I don’t know how he did it, but Jack made the latest batch chocolatey and creamy in ways unexpected.
Once upon a misty Irish morning, as the first light of dawn kissed the rolling green hills, a brewer named Jack embarked on a daring adventure. With a spirit as bold as the sunrise itself, he concocted a rich and velvety elixir that would soon become known as the legendary “Dawn Patrol” stout. Inspired by the timeless allure of Irish cream and the indulgent decadence of chocolate, this remarkable brew was crafted to awaken the senses and invigorate the soul.
As the deep, dark-brown liquid flowed from the tap, it unveiled a symphony of aromas that danced through the air, teasing the palate with the promise of luxurious flavors. The tantalizing scent of roasted malt intertwined with the unmistakable warmth of Irish cream, creating an olfactory masterpiece. With each sip, velvety waves of chocolate and creamy undertones unfolded, leaving behind a lingering impression of pure bliss on the tongue.
The secret behind this extraordinary creation lay in Jack’s unwavering dedication and meticulous attention to detail. By selecting only the finest cocoa nibs and infusing them with the essence of Irish cream, he transformed a humble stout into a work of art. The result was a harmonious marriage of deep, malty notes and the luscious embrace of chocolate, all wrapped in the comforting embrace of creaminess.
From the crack of dawn to the hush of twilight, the Dawn Patrol stout stood as a testament to the boundless creativity and passion of its creator. As word of its magnificence spread far and wide, beer enthusiasts from every corner of the globe sought to experience the ethereal charm of this exquisite brew. With each sip, they too became entranced by the allure of the Irish morning, captured within a glass of liquid poetry.
Recipe name: Dawn Patrol
Final ABV: 4.5
Beer type: Irish Cream Chocolate Stout
Brew date: 10/27/2023
Batch size (gallons): 5
Batch #: 23-14-023
Boil time: 90
Ingredients
Grains
Type | Amount |
---|---|
Pale 2-Row | 7 lbs oz. |
Roasted Barley | 12 oz oz. |
Crystal Malt 40L | 12 oz oz. |
Chocolate Malt | 6 oz oz. |
Lactose | .5 lbs oz. |
Dark Chocolate Cocoa Powder (15) | 4 oz oz. |
Rice Hulls | .25 lb oz. |
Vanilla Beans (see notes) | 4 oz. |
Hops
Type | Amount | AA | Boil time |
---|---|---|---|
Northern Brewer (Gr) | .7 oz. | 6.0% | 60 min. |
Warrior | .35 oz. | 14.5% | 15 min. |
Yeast
Brand | Omega |
Brand number | OYL-009 |
Type | West Coast Ale II |
Attenuation range | 72-76% |
Temperature range | 60-72 |
Starter date | 25/10/2023 |
Flocculation | Mediaum |
Alcohol tolerance | 10% |
Process
Starting Mash Thickness
Qt/lb | 1.5 |
Gallons | 3.5 |
Process
Temperature | Time | |
---|---|---|
Strike Water | 160 | |
Saccharification Rest | 154 | 60 |
Mash Out | 168 | 5 |
Sparge Water | 170 | 60 |
Brewing Notes
Vanilla Bean Preparation
- Whirlpool 10 minutes, rest 10 minutes
- Collect 1/2 gallon of wort in a sanitized pitcher, dissolve lactose in pitcher, add back to boil kettle
- Prepare 4 vanilla beans. Add them to a mason jar with 1/2 cup of Irish Whiskey & 2 TBS of Almond Extract
- Let vanilla bean mixture sit until fermentation is done. Add to secondary fermenter for 5 days.
- Before adding vanilla bean mixture take a FG reading and taste. Add chocolate extract if needed.
- Prepare clarifying gel and add to secondary fermenter and cold crash.
- Prechill keg and transfer