I'm in the process of finishing the following:
6.6 lbs muntons amber liq. estract
2 lbs briess 2 row pale ale malt
1lb briess 80L crystal malt
1/2 lb muntons chocolate malt
1/2 lb muntons roasted non-malted black barley
1 lb flaked oats
2 oz fuggles
8 oz by volume 4 oz by weight cocoa powder
8 oz lactose
8 oz malto dextrin
steeped all grains & oats @ 150-165 for 30 min
added lme and brought to boil
added cocoa powder and 1 oz fuggles @ 60 min
added .5 fuggles @ 30 min
added lactose and malto dextrin @ 15 min
added .5 fuggles @ 5 min
added 2 tblsp liq vanilla ext to primary
I'm currently waiting to add nottingham dry to brew currently @ 93 degrees.
I think 10 days in primary and 2 weeks in secondary before bottling should be ok.
This is my first adventure in a partial mash and was wondering if the addition of lacotse and malto dextrin was done at the right time. My receipe was created by reading several posts and is a combination of every one I've read. I was just wondering what those with experience thought. I'm a little worried about every step in the process, i.e. lactose & md at the right time, enough hoppieness (subtle was the goal), 1.061 sg, oats steeped long enough with enough additional grains etc.
Any input is appreciated. Official title is "Hairy Chocolate Oatmeal Cream Pie Stout"
"Chocolate Hair Pie" for short. HeHe