deharris
Well-Known Member
Hi, My friend and I found this recipe for a "mocha stout". We're relatively new brewers and have never done a stout before, so you comments and suggestions are greatly appreciated. Thanks!
Mocha Stout
Recipe Type: Extract
Yeast: Wyeast Labs 1968 London ESB Ale
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.018
IBU: 33.8
Boiling Time (Minutes): 60
Color: 30.4
Primary Fermentation (# of Days & Temp): 13 (~66 deg)
Secondary Fermentation (# of Days & Temp): 14 (~66 deg)
Additional Fermentation: ~2 weeks aging in keg
6 lbs Dark DME
Steeped 45 min:
1 lb 60L Crystal
1 lb Maris Otter
.50 lb roasted barley
.25 lb chocolate malt
.25 flaked oats
1 oz Norther Brewer (60 min)
.5 oz Tettnang (60 min)
1 oz Fuggles (20 min)
8 oz lactose (15 min)
1 tsp Irish moss (10 min)
.75 cup special dark cocoa (5 min)
Mocha Stout
Recipe Type: Extract
Yeast: Wyeast Labs 1968 London ESB Ale
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.018
IBU: 33.8
Boiling Time (Minutes): 60
Color: 30.4
Primary Fermentation (# of Days & Temp): 13 (~66 deg)
Secondary Fermentation (# of Days & Temp): 14 (~66 deg)
Additional Fermentation: ~2 weeks aging in keg
6 lbs Dark DME
Steeped 45 min:
1 lb 60L Crystal
1 lb Maris Otter
.50 lb roasted barley
.25 lb chocolate malt
.25 flaked oats
1 oz Norther Brewer (60 min)
.5 oz Tettnang (60 min)
1 oz Fuggles (20 min)
8 oz lactose (15 min)
1 tsp Irish moss (10 min)
.75 cup special dark cocoa (5 min)