Hi, My friend and I found this recipe for a "mocha stout". We're relatively new brewers and have never done a stout before, so you comments and suggestions are greatly appreciated. Thanks!
Mocha Stout
Recipe Type: Extract
Yeast: Wyeast Labs 1968 London ESB Ale
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.018
IBU: 33.8
Boiling Time (Minutes): 60
Color: 30.4
Primary Fermentation (# of Days & Temp): 13 (~66 deg)
Secondary Fermentation (# of Days & Temp): 14 (~66 deg)
Additional Fermentation: ~2 weeks aging in keg
Looks like a tasty beer, You might up the oats for a little more mouth feel, but that is just me i like a thicker stout. Also it may do a little better the longer it ages.
Cheers
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I agree with wop31, boost the oats. I would suggest using light DME, since you don't know what makes the malt extract dark. The roasted and chocolate malts will make the beer black anyway, you don't need extra color, or flavor, from the DME.
If you steep at 155F, you'll effectively be doing a mini-mash and get more out of the oats, C60L and chocolate.
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