hiphops
Well-Known Member
I'm thinking about making a milk choclate stout. The recipe calls for Wyeast 1332 and cacao nibs. However, I was thinking about replacing (1) the yeast with Wyeast 1056 and (2) the cacao nibs with regular coco powder. Any thoughts about this?
This is the recipe
--8 lbs Rahr Pale Ale Malt
--0.75 lbs. Fawcett Pale Chocolate Malt
--0.25 lbs. English Extra Dark Crystal
--0.75 lbs. Weyermann Dehusked CaraFa III
--0.75 oz. Cluster (60 min)
--1 lb Lactose (60 min)
--.5 oz. Cluster (30 min)
-- .4 oz. Cacao Nibs (added to secondary 14 days)
This is the recipe
--8 lbs Rahr Pale Ale Malt
--0.75 lbs. Fawcett Pale Chocolate Malt
--0.25 lbs. English Extra Dark Crystal
--0.75 lbs. Weyermann Dehusked CaraFa III
--0.75 oz. Cluster (60 min)
--1 lb Lactose (60 min)
--.5 oz. Cluster (30 min)
-- .4 oz. Cacao Nibs (added to secondary 14 days)