Samuel Willard’s Chocolate Cream Liqueur blends the highest quality chocolate, fresh cream flavours to make a luxurious liqueur with a restrained sweetness and the smoothest, purest chocolate flavour of any liqueur available.
A chocolate grain flavour that results from the use of some mildly roasted grains and can also be contributed by some varieties of yeast during the early stages of fermentation.
The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.
Makes 23 Ltrs.
The addition of malt extract enhances a maltier and fuller flavour, a richer colour, a malty sweetness, a heavier body and improved head retention. A resulting heavier final gravity can be expected.
The addition of malt extract enhances a maltier and fuller flavour, a richer colour, a malty sweetness, a heavier body and improved head retention. A resulting heavier final gravity can be expected.
A London Style Porter, mildly hopped, with a malty finish, . Recommended White Labs Yeast: WLP013 London Ale Yeast. We also recommend using the Light Grain enhancer for extra flavour and body