My wife recently tried the Terrapin Moo-Hoo Chocolate Milk Stout and she loved it. Now I'd like to make a partial mash version with her. I've looked at a bunch of recipes and came up with this adaptation, using a few leftover grains that I have on hand.
Mash the following in 2 Gallons 150 F water for 30 min:
1 lb Rahr 2-row Pale malt;
1 lb Fawcett pale Chocolate;
0.5 lb Briess Organic Chocolate;
0.4 lb Briess Organic C-60L;
0.5 lb Weyermann Carafa III;
0.25 lb Roasted Barley;
1 lb Flaked Oats.
Rinse with 1 Gallon 170 F water a few times, bring to boil, and then add:
6 lbs NB Golden LME (60 min);
1 oz Nugget hops (60 Min);
1 oz Willamette hops (10 min);
1 tsp Irish moss (10 min);
1 lb Lactose (10 min).
Cool to 70 F and pitch Danstar Nottingham Ale Yeast.
Primary fermentation at 70 F for 2 weeks.
Secondary fermentation with 4 oz cocoa nibs for 7 days.
Bottle, using 4 oz corn sugar to prime.
Here is what Terrapin has on their website for this brew:
Our brand new seasonal selection! The Terrapin Moo-Hoo Chocolate Milk Stout proudly uses cocoa nibs and shells from Olive and Sinclair Chocolate Company to give this beer its great taste!
HOPS: Nugget, Willamette MALT: 2 Row Pale, Flaked Oat, Chocolate, Crystal 85, Carafa III Special, Roasted Barley OTHER: Cocoa Nibs, Cocoa Shells & Lactose
ABV: 6% IBU: 30 O.G.: 16.7
What are your thoughts? Is this enough cocoa nibs? Should the nibs be soaked in something (maybe vodka) before adding to secondary? Should I add a scraped vanilla bean along with the nibs?
Any other comments on/additions to/subtractions from the recipe? I realize it's a new beer, but has anyone else tried to clone the Terrapin Moo-Hoo or similar beers with success?
Thanks!
Gary
Mash the following in 2 Gallons 150 F water for 30 min:
1 lb Rahr 2-row Pale malt;
1 lb Fawcett pale Chocolate;
0.5 lb Briess Organic Chocolate;
0.4 lb Briess Organic C-60L;
0.5 lb Weyermann Carafa III;
0.25 lb Roasted Barley;
1 lb Flaked Oats.
Rinse with 1 Gallon 170 F water a few times, bring to boil, and then add:
6 lbs NB Golden LME (60 min);
1 oz Nugget hops (60 Min);
1 oz Willamette hops (10 min);
1 tsp Irish moss (10 min);
1 lb Lactose (10 min).
Cool to 70 F and pitch Danstar Nottingham Ale Yeast.
Primary fermentation at 70 F for 2 weeks.
Secondary fermentation with 4 oz cocoa nibs for 7 days.
Bottle, using 4 oz corn sugar to prime.
Here is what Terrapin has on their website for this brew:
Our brand new seasonal selection! The Terrapin Moo-Hoo Chocolate Milk Stout proudly uses cocoa nibs and shells from Olive and Sinclair Chocolate Company to give this beer its great taste!
HOPS: Nugget, Willamette MALT: 2 Row Pale, Flaked Oat, Chocolate, Crystal 85, Carafa III Special, Roasted Barley OTHER: Cocoa Nibs, Cocoa Shells & Lactose
ABV: 6% IBU: 30 O.G.: 16.7
What are your thoughts? Is this enough cocoa nibs? Should the nibs be soaked in something (maybe vodka) before adding to secondary? Should I add a scraped vanilla bean along with the nibs?
Any other comments on/additions to/subtractions from the recipe? I realize it's a new beer, but has anyone else tried to clone the Terrapin Moo-Hoo or similar beers with success?
Thanks!
Gary