Golddiggie
Well-Known Member
I'm basing this recipe on a few ales/stouts... Taking clues from sweet/cream stout, and a chocolate stout (not using oatmeal in it)... I'm looking to have a thick, creamy head without using nitrogen (or a corny)...
5 gallon batch size
60 minute total boil time
Specialty grains will steep for 15-20 minutes (or that's my thoughts so far).
3 pounds Dark DME
6.6 pounds Dark LME (2 cans)
8 oz. Caramel/Crystal Malt 60L
6 oz. Roasted Barley
4 oz. Chocolate Malt
3 oz. Cara-Pils <-- on the fence with this
1 oz. Cascade hops (7.4% AA) 45 minute boil
1 oz. Fuggles hops (4.8% AA) 10 minute boil
1 pkg. Wyeast #1084 Irish Ale (yeast cake from porter fermenting now)
4 oz. ground cacao nibs. Thinking of using one or two ounces during boil, then the balance post secondary fermentation.
Thinking of (maybe) using some honey in it (I'm a bit of a honey nut)... Less than 2 pounds, if I use any at all.
Target is a solid stout with chocolate and coffee notes. Hoping that I can get a good chocolate flavor as the recipe stands, or without too much additional modification. I have four cans of Dark LME on hand, originally slated for an Imperial Stout. I'm not ready for the Imperial Stout variant, so I'm thinking this would be done sooner (with all that I've changed in the Imperial, it would be 3-4 months, or longer before ready to bottle). Looking for enough kick in it that you know you're drinking a solid brew.
Plan to prime to CO2 volume of 2.2...
Thoughts, comments, opinions, feedback?? Also thinking of maybe trying a partial mash with this brew... Suggestions on that would also be appreciated.
5 gallon batch size
60 minute total boil time
Specialty grains will steep for 15-20 minutes (or that's my thoughts so far).
3 pounds Dark DME
6.6 pounds Dark LME (2 cans)
8 oz. Caramel/Crystal Malt 60L
6 oz. Roasted Barley
4 oz. Chocolate Malt
3 oz. Cara-Pils <-- on the fence with this
1 oz. Cascade hops (7.4% AA) 45 minute boil
1 oz. Fuggles hops (4.8% AA) 10 minute boil
1 pkg. Wyeast #1084 Irish Ale (yeast cake from porter fermenting now)
4 oz. ground cacao nibs. Thinking of using one or two ounces during boil, then the balance post secondary fermentation.
Thinking of (maybe) using some honey in it (I'm a bit of a honey nut)... Less than 2 pounds, if I use any at all.
Target is a solid stout with chocolate and coffee notes. Hoping that I can get a good chocolate flavor as the recipe stands, or without too much additional modification. I have four cans of Dark LME on hand, originally slated for an Imperial Stout. I'm not ready for the Imperial Stout variant, so I'm thinking this would be done sooner (with all that I've changed in the Imperial, it would be 3-4 months, or longer before ready to bottle). Looking for enough kick in it that you know you're drinking a solid brew.
Plan to prime to CO2 volume of 2.2...
Thoughts, comments, opinions, feedback?? Also thinking of maybe trying a partial mash with this brew... Suggestions on that would also be appreciated.