Hey So I'm thinkin about trying to work together a recipe to clone the Choklat Imperial Chocolate Stout by Southern Tier.
Their bottle label, and the website give a pretty generous description of the ingredients, but there are a few things I'm not totally sure about, and I'm wondering if anyone has any thoughts.
First, what kind of IBUs would a beer like this have, what sort of bitterness to gravity ratio I guess?
Second, I remember the chocolate flavor being unlike anything I'd had before, and I've tried plenty of beers in which there was lots of chocolate malt, with none of them being like this. I imagine then that they get lots of that quality from the bittersweet belgian chocolate they use. Anyone with an idea of how much of a given chocolate is appropriate for a five gallon batch?
It's a big beer abv of 11% so I was thinkin yeast-wise that california would probably be one of the heartiest and most likely to get me there, but then again it does kinda accentuate the hops, I wonder if something else might not mask them but kinda not play them up so much.
Of course, if anyone's actually done this beer successfully, any kind of ideas you used in your recipe would be totally appreciated.
Thanks Alot,
Brad
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still good stuff