Recipe help; Chocolate Malted Whiskey

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distiller_dresden
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Recipe help; Chocolate Malted Whiskey

Post by distiller_dresden »

(edited this when I had inspiration)

Hi board!

So this is what I have in mind; I am going to make a basically 100% efficiency mash with the following:

56 oz (or 3 18 oz boxes) Chocolate Frosted Flakes
3 lbs Pale Ale DME
3 lbs Traditional Dark DME
3 lbs Special Dark Malt LME
1 lbs Lyle's Dark Treacle
5.5 gallons water

I'm getting from the calculator a potential ABV of 9.09% with assumptions 100% efficiency (no grains to convert it's all sugar), and a medium attenuation at 72%, high at 77% pushes to 9.72%

In selecting the DME's I was looking for a bit of caramel flavor in the dark, then malty flavors across the board, sweetness from the pale, some more chocolate from the dark LME. The Lyle's is a cane syrup and inverted syrup/molasses combo so it should ferment clean/cleaner than sugar and add maybe a little hint of molasses warmth to the chocolate and malt. I counted the cornflakes as 3 lbs of 'flaked corn' in the calculator, even though that's more than 3 lbs, I figure there is probably more convertable fermentable starch in 3 lbs of corn than there is in 56 oz of corn flakes, but close enough. Plus, they should add great sweet, malty, and cereal flavor notes as well as the chocolate notes.

The overall hope is for, well, a CORNFLAKES shine, literally, but also kind of a hybrid that's a chocolate malted. Malty, chocolatey, sweet, corny, cereal with a caramel (if I'm lucky) flavor once it has oaked out. What kind of yeast can help me hit the ABV this is looking to be, and help strengthen or enhance/encourage those flavors while also adding maybe complimentary flavors? Maybe a porter, or a chocolate stout yeast, or even a barley wine or oatmeal stout...



Thoughts and suggestions on yeasts, let me hear thoughts community, pretty please! On the recipe too, all welcome.
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fizzix
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Re: Recipe help; Chocolate Malted Whiskey

Post by fizzix »

distiller_dresden, have you ventured into making this?
I know it's late to the game, but I'd recommend US-05 yeast,
or any of the (slower) 10xx-series of Wyeast.

...Never thought of a DME/LME whiskey!
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Re: Recipe help; Chocolate Malted Whiskey

Post by still_stirrin »

distiller_dresden wrote:...56 oz (or 3 18 oz boxes) Chocolate Frosted Flakes...
My “calculator” must be off or something.....3 x 18oz. = 54oz. :esurprised:
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distiller_dresden
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Re: Recipe help; Chocolate Malted Whiskey

Post by distiller_dresden »

fizzix wrote:distiller_dresden, have you ventured into making this?
I know it's late to the game, but I'd recommend US-05 yeast,
or any of the (slower) 10xx-series of Wyeast.

...Never thought of a DME/LME whiskey!
I haven't done this one yet, it's slated for December ferment; I was going to use Fermentis M1 malt yeast, since a lot of scotch distilleries use it -- hoping for more of a 'fruity' side whisky to encourage not only malt flavors but also the fruitiness chocolate can have. I'm glad someone revived this though because I'd forgotten about the thread I started and now that I have malted corn readily available (buddy in NC making it en masse) I may include some malted corn in place of some DME/LME, but not all. Possibly also chocolate crystal malts...

Yeah, my math was wrong by 2oz, oops!
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Re: Recipe help; Chocolate Malted Whiskey

Post by Nanacooks »

Did you make this? How’d it turn out!? I was searching for some ideas on a coco pebbles type drink that I thought could be fun for grown ups, lol. Maybe an adult Yoo-hoo?
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Re: Recipe help; Chocolate Malted Whiskey

Post by ShineonCrazyDiamond »

Last post is 5 years old, op hasn't been here in 2 years. Just an fyi.
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Re: Recipe help; Chocolate Malted Whiskey

Post by Bradster68 »

:lol: :lol: omg. I check dates on post regularly now. I used to answer these old post.
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