Decided to brew a heavy chocolate milk stout.. I wanted something sweet and heavy on chocolate.
Here's what I came up with:
Mashed at 155 for 30 minutes and sparged at 170 for 10
- 1lb dark munich
- 1lb 60L
- 1lb chocolate
- 1/4lb special b
- 1/2lb munich
7lbs amber extract @ 60mins
8oz dark candi sugar @ 15mins
1 1/4lbs lactose @ 60mins
8oz maltodextrin @ 60mins
1oz centennial @ 60mins
1/2oz mt hood @ 20mins
1/2oz mt hood @ 5mins
OG was 1.084 @ 68 degrees
73% efficiency
Pitched 11.5g of US-05, and fermenting at 60 degrees
Just wondering how much cocoa powder to toss into secondary and for how long? I want a big chocolate presence, as the lactose should make it pretty sweet. I was aiming for something along the lines of a Samuel Smith organic chocolate stout. Also, I've got 2 diced vanilla beans sitting in bourbon for now. I'm going toss those in with the cocoa.
Thanks!
Here's what I came up with:
Mashed at 155 for 30 minutes and sparged at 170 for 10
- 1lb dark munich
- 1lb 60L
- 1lb chocolate
- 1/4lb special b
- 1/2lb munich
7lbs amber extract @ 60mins
8oz dark candi sugar @ 15mins
1 1/4lbs lactose @ 60mins
8oz maltodextrin @ 60mins
1oz centennial @ 60mins
1/2oz mt hood @ 20mins
1/2oz mt hood @ 5mins
OG was 1.084 @ 68 degrees
73% efficiency
Pitched 11.5g of US-05, and fermenting at 60 degrees
Just wondering how much cocoa powder to toss into secondary and for how long? I want a big chocolate presence, as the lactose should make it pretty sweet. I was aiming for something along the lines of a Samuel Smith organic chocolate stout. Also, I've got 2 diced vanilla beans sitting in bourbon for now. I'm going toss those in with the cocoa.
Thanks!
