J
james3v1
Guest
I modified this recipe to make a mocha stout, with cocoa and coffee, and a little higher gravity and light on the hops.
We drank the first few and it is wonderful and thick and lovely. I lightened the hops because my wife doesn't like hoppy beer--and she liked it, making the brew a complete success.
3 gallons distilled water with gypsum
Mash:
1 pound Muntons Roasted non-malted Black Barley (spilled a littlemaybe 1-2 oz?)
1 # Dingemans Belgian Chocolate Malt
1 # Crystal Malt
At boil add:
6.6 # coopers dark Malt Extract
8 oz. cocoa powder (about ½ Hersheys Dark)
Boil 70 minutes
1 oz Amarillo Hop Alpha 7.0% at 35 minutes
Add two more gallons distilled water after chilling
OG 1.053
2 pkg Safbrew T-58
Priming after fermentation with molasses instead of corn sugar. Final gravity 1.013.
I haven't taken the time to do more than estimate the ABV. We're really enjoying this one--I'll certainly make it again soon. Sorry I don't have all the software to look at the recipe that some of you have.
We drank the first few and it is wonderful and thick and lovely. I lightened the hops because my wife doesn't like hoppy beer--and she liked it, making the brew a complete success.
3 gallons distilled water with gypsum
Mash:
1 pound Muntons Roasted non-malted Black Barley (spilled a littlemaybe 1-2 oz?)
1 # Dingemans Belgian Chocolate Malt
1 # Crystal Malt
At boil add:
6.6 # coopers dark Malt Extract
8 oz. cocoa powder (about ½ Hersheys Dark)
Boil 70 minutes
1 oz Amarillo Hop Alpha 7.0% at 35 minutes
Add two more gallons distilled water after chilling
OG 1.053
2 pkg Safbrew T-58
Priming after fermentation with molasses instead of corn sugar. Final gravity 1.013.
I haven't taken the time to do more than estimate the ABV. We're really enjoying this one--I'll certainly make it again soon. Sorry I don't have all the software to look at the recipe that some of you have.