Recipe Type: All Grain Yeast: WLP004 Irish Ale Yeast Yeast Starter: 2 days, 1 cup DME Batch Size (Gallons): 5.5 Original Gravity: 1.061 Final Gravity: 1.020 IBU: 36 Boiling Time (Minutes): 60 Color: F'in Black Primary Fermentation (# of Days & Temp): 7 days @ 168F Secondary Fermentation (# of Days & Temp): 10 days @ 170F
8lb Maris Otter
1.5lb Flaked Oats
1lb Chocolate Wheat
.25lb Roasted Barley
.25lb Special B
.75oz Target 30min
1oz Fuggles 60min
1 Cup Lactose Secondary
4 Tablespoons Belgian Dark Cocoa Powder Secondary
4 Tablespoons Belgian Dark Cocoa Powder Bottling Time
Mashed at 154 for 60 minutes
Name Interpretation:
C.O.W: Chocolate Oatmeal Wheat
BAD = BD = Belgian Dark (chocolate)
COW = lactose additions
Last edited by Ó Flannagáin; 10-11-2007 at 06:48 PM.
This beer has been in bottles just over a week... I tasted one today... fecking AWESOME. So smooth its not even funny, the lactose is not too intense and the cocoa is there, but subtle. You can really taste the smoothness of the oats and special b interacting.
Currently in Primary: zip Currently in Secondary: Dry Stout Bottle Conditioning: Not a Thing Drinking: Run of the mill Pale Ale What's Next: Lake Walk Pale Ale
Where did you get this cocoa from? Any particular reason you used this brand? Looks rather expensive, $10 for one bag, but if it's worth it....I'm game.
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Quote:
"The problem with the world is that everyone is a few drinks behind."
-Humphrey Bogart
Flannagan's Bad Cow Stout
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