Marius
Well-Known Member
I'm planning to brew a Sweet Coffe Chocolate Stout, and have never used those things in my brews so I need some help.
It will be a 5 gallon batch, starting from a stout recepie (5%Alc). Fermented for 3 weeks in primary, no secondary.
*Lactose: 8 ounces will be added during the boil (15 minutes)
*Cocoa: A friend gave me a "brick" of what she told me is Pure Cocoa, without sugar or butter. I will grate 8 ounces and simply throw them during the boil (15 minutes).
*Coffe: 1 liter (0'3 gallons) expresso will be added at knockout.
What do you think about that? Would you change something? Can I expect some kind of milk-chocolate flavours with that amount of lactose and cocoa?
Thanks.
It will be a 5 gallon batch, starting from a stout recepie (5%Alc). Fermented for 3 weeks in primary, no secondary.
*Lactose: 8 ounces will be added during the boil (15 minutes)
*Cocoa: A friend gave me a "brick" of what she told me is Pure Cocoa, without sugar or butter. I will grate 8 ounces and simply throw them during the boil (15 minutes).
*Coffe: 1 liter (0'3 gallons) expresso will be added at knockout.
What do you think about that? Would you change something? Can I expect some kind of milk-chocolate flavours with that amount of lactose and cocoa?
Thanks.