[quote=“dmtaylo2”]Okay, I was intrigued enough at this idea that I came up with a recipe of my own. Why don’t you give this a shot. I have never tasted CaraStan malt but from what I hear it is supposed to taste very toffee-like. The chocolate is best added to the boil as cocoa powder. I have had good success boiling it for 5 minutes, although it will form a small sediment in the bottles, which is not a real big deal. The almond is best added after fermentation in pure extract form. I am not exactly sure how much to add but I think 2 teaspoons seems about right. Maybe add one teaspoon, stir it in, see how it tastes, then add another teaspoon, etc. until it gets to be the right amount. If you try this recipe, please do let me know how well it turns out. Here goes:
Chocolate Covered Almond Toffee Nut Brown
1 lb British CaraStan malt (crushed)
10 oz British Chocolate malt (crushed)
3.75 lb Light Dry Malt Extract
1 lb Cane Sugar
1.125 oz East Kent Goldings hops (60 minutes)
6 oz cocoa powder (5 minutes)
WLP013 London Ale yeast
2 tsp almond extract (secondary or bottling time)
While heating the brewing water, steep crushed grains in a bag until it hits 170 F then remove grains. Add DME and cane sugar and bring to a boil. Add bittering hops and boil for an hour. Five minutes before end of boil, add cocoa powder. Chill, top up to 5 gallons if necessary, pitch yeast, and aerate well. Ferment at 66 F for 10 days. Rack, add almond extract, prime with a heaping 1/2 cup corn sugar or 1/2 cup cane sugar, and bottle. Condition 2 to 3 weeks at 66-70 F prior to drinking.[/quote]
I have two batches to make prior to doing this one. I will take your advice above, if only because I understand your recipe (vs. the one I posted). I appreciate the time and will post the results.
If anyone wonders how this came up, I had a piece of Hersheys candy that was creamy milk chocolate, toffee, and almond. It was very good, but I instantly was wondering “hmmm, where’s the hops?”.