Black Eyed King Imp
Barrel-Aged Prototype Cocoa Psycho.
An early Cocoa Psycho recipe that we loved, but didn't fit what we were looking for. We locked this chocolate coffee stout away in barrels for two years, imparting toasted marshmallow, spicy vanilla, molasses and boozy warmth.
Malt: Extra Pale - Spring Blend (6.25 kilograms) Malt: Wheat (1.25 kilograms) Malt: Caramalt (1.25 kilograms) Malt: Crystal (1.56 kilograms) Malt: Dark Crystal (0.63 kilograms) Malt: Amber (0.63 kilograms) Malt: Brown (0.63 kilograms) Malt: Chocolate (0.63 kilograms) Malt: Roasted Barley (0.31 kilograms) Hops: Magnum (62.5 grams) - start bitter Hops: Willamette (31.25 grams) - end flavour Hops: First Gold (31.25 grams) - end flavour Yeast: Wyeast 1272 - American Ale II™
- Beef chilli made with cocoa powder - Dark chocolate covered bacon - Rich espresso tiramisu
There is a huge amount of roasted malts in this grist. Be careful not to pulverise the malt into powder during the milling process.