Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Cocoa-oat Italian roast stout
Reply
 
LinkBack Thread Tools
Old 05-19-2011, 10:34 AM   #1
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default Cocoa-oat Italian roast stout

Extract:
7lbs Dark malt extract
curious as to what people think of this recipe Im doing based off of a mix of two others....

Steeping bag:
.5lb roasted barley
.25 black patent malt
.25 chocolate malt
1lb crystal 60l
1/2 cup oats

Hops:
1oz Norther brewer- 60 min
.5oz Tettnag- 60 min
1oz Fuggles- 20 min



Other
.75 cup cocoa- 5 min
Cold brewed Italian roast- secondary

__________________
Samtoberfest is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 02:20 PM   #2
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

I don't see any major issues but do have some suggestions. If you don't have prior experience with dark extract, go with a gold. Too many times I see people get stuck with high finishing gravities when using it. Then also, if I was brewing a coffee stout it would just have a bittering hop addition to keep from masking the coffee aroma. 1 oz of Fuggles @ 20 minutes is not going to be real intense so if you are looking for just a touch of a later hop addition that should do it.

__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 03:01 PM   #3
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

So if I do want a high finishing, or an abv of about 5.5-6% should I stick with a dark extract?

__________________
Samtoberfest is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 03:41 PM   #4
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

As the recipe stands, for a 5 gallon batch I figure you're looking at a 1.059 starting gravity and would plan on finishing around 1.020. That's a 5.1-5.2% ABV.

Sub in light extract for the dark and would think you should be able to finish around 1.015. That's about 5.8% ABV.

Your yeast is going to be a factor. I would certainly use something like Nottingham or US-05.

I haven't used dark extract in many years but have noticed that people will post higher finishing gravities when brewing with it. Like I said, it's just a suggestion. What ever you use, keep notes. With a little experience you can make almost anything work.

__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 05:46 PM   #5
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

Awesome, thanks! One more question while I have your attention. What do you think about mixing a dark and light extract?

__________________
Samtoberfest is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 06:04 PM   #6
HawksBrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 3,509
Liked 1030 Times on 968 Posts
Likes Given: 48

Default

From my experiences with extract there would be no issues with mixing dark and light extract. I always used extra light extract for every beer, and then used the specialty grains for color. With a stout and the roasted malts though it probably won't matter what extract you use with regard to color, just IMO.

__________________
HawksBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 06:05 PM   #7
HawksBrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 3,509
Liked 1030 Times on 968 Posts
Likes Given: 48

Default

Another recommendation would be 8-12 oz of raw cacao nibs in the secondary along with the coffee... I did that for a coffee chocolate stout that was one of the most delicious beers I've ever made...

__________________
HawksBrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2011, 06:32 PM   #8
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by Samtoberfest View Post
What do you think about mixing a dark and light extract?
You can certainly go that route.

Maybe I should ask what it is you're going for. The recipe didn't have any crazy percentages or out of place hop additions so I wouldn't say you should feel obligated to change anything. But if there is a particular profile your looking for then it might need to be tweaked.
__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 12:28 AM   #9
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

I picked up a dry English ale yeast... Not quite what I was looking for or no?

__________________
Samtoberfest is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2011, 12:28 AM   #10
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

And went with 3lb gold and 4 lb dark malt extract

__________________
Samtoberfest is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding cocoa nibs to secondary... Graeme Extract Brewing 15 10-10-2014 03:25 AM
Chocolate Hazelnut Porter with Cocoa Nibs for Secondary & few questions? RGingerelli Extract Brewing 4 11-28-2010 03:21 PM
Help adjusting recipe for a little more roast flavor jmkratt Extract Brewing 6 09-30-2010 03:07 PM
Irish Stout for Pumpkin Stout? AwesomeSquad Extract Brewing 5 09-30-2010 03:42 AM
Question about cocoa in Porter Slipgate Extract Brewing 1 01-18-2010 10:33 PM



Newest Threads

LATEST SPONSOR DEALS