I brewed up my first stout a few months back, and fell in love with it. the recipe was from stagstout, and it was pretty great (https://www.homebrewtalk.com/f12/critique-my-recipe-128466/). I have been brewing for a while now and am feeling a bit more ambitious. I was thinkng:
8 lbs mariss otter
1 lbs veinna
1 lbs roasted
1 lbs cholcolate
0.5 lbs crystal 40
w/ 2 oz williamette , irish ale yeast, mash @ 154 for an hour.
dry hop either jalepenos or habeneros. no clue how much for a five gallong batch.
I did not find the lb of roast to be anything but wonderful. I just want to make it have a lot more chocolate flavor, with a spicy kick. been reading a bunch of posts saying for a chocolate stout, adding coco powder to the boil, and then balancing it with extra sugar. I don't understand this, and was hoping for some feedback, and recipe critique.
8 lbs mariss otter
1 lbs veinna
1 lbs roasted
1 lbs cholcolate
0.5 lbs crystal 40
w/ 2 oz williamette , irish ale yeast, mash @ 154 for an hour.
dry hop either jalepenos or habeneros. no clue how much for a five gallong batch.
I did not find the lb of roast to be anything but wonderful. I just want to make it have a lot more chocolate flavor, with a spicy kick. been reading a bunch of posts saying for a chocolate stout, adding coco powder to the boil, and then balancing it with extra sugar. I don't understand this, and was hoping for some feedback, and recipe critique.