Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Extract Brewing > Cocoa-oat Italian roast stout
Reply
 
Thread Tools
Old 05-19-2011, 09:34 AM   #1
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default Cocoa-oat Italian roast stout

Extract:
7lbs Dark malt extract
curious as to what people think of this recipe Im doing based off of a mix of two others....

Steeping bag:
.5lb roasted barley
.25 black patent malt
.25 chocolate malt
1lb crystal 60l
1/2 cup oats

Hops:
1oz Norther brewer- 60 min
.5oz Tettnag- 60 min
1oz Fuggles- 20 min



Other
.75 cup cocoa- 5 min
Cold brewed Italian roast- secondary


Samtoberfest is offline
 
Reply With Quote
Old 05-19-2011, 01:20 PM   #2
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 7 Times on 7 Posts

Default

I don't see any major issues but do have some suggestions. If you don't have prior experience with dark extract, go with a gold. Too many times I see people get stuck with high finishing gravities when using it. Then also, if I was brewing a coffee stout it would just have a bittering hop addition to keep from masking the coffee aroma. 1 oz of Fuggles @ 20 minutes is not going to be real intense so if you are looking for just a touch of a later hop addition that should do it.


PT Ray is offline
 
Reply With Quote
Old 05-19-2011, 02:01 PM   #3
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

So if I do want a high finishing, or an abv of about 5.5-6% should I stick with a dark extract?
Samtoberfest is offline
 
Reply With Quote
Old 05-19-2011, 02:41 PM   #4
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 7 Times on 7 Posts

Default

As the recipe stands, for a 5 gallon batch I figure you're looking at a 1.059 starting gravity and would plan on finishing around 1.020. That's a 5.1-5.2% ABV.

Sub in light extract for the dark and would think you should be able to finish around 1.015. That's about 5.8% ABV.

Your yeast is going to be a factor. I would certainly use something like Nottingham or US-05.

I haven't used dark extract in many years but have noticed that people will post higher finishing gravities when brewing with it. Like I said, it's just a suggestion. What ever you use, keep notes. With a little experience you can make almost anything work.
PT Ray is offline
 
Reply With Quote
Old 05-19-2011, 04:46 PM   #5
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

Awesome, thanks! One more question while I have your attention. What do you think about mixing a dark and light extract?
Samtoberfest is offline
 
Reply With Quote
Old 05-19-2011, 05:04 PM   #6
HawksBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 3,506
Liked 1053 Times on 971 Posts
Likes Given: 48

Default

From my experiences with extract there would be no issues with mixing dark and light extract. I always used extra light extract for every beer, and then used the specialty grains for color. With a stout and the roasted malts though it probably won't matter what extract you use with regard to color, just IMO.
HawksBrewer is offline
 
Reply With Quote
Old 05-19-2011, 05:05 PM   #7
HawksBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Chicago, IL
Posts: 3,506
Liked 1053 Times on 971 Posts
Likes Given: 48

Default

Another recommendation would be 8-12 oz of raw cacao nibs in the secondary along with the coffee... I did that for a coffee chocolate stout that was one of the most delicious beers I've ever made...
HawksBrewer is offline
 
Reply With Quote
Old 05-19-2011, 05:32 PM   #8
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by Samtoberfest View Post
What do you think about mixing a dark and light extract?
You can certainly go that route.

Maybe I should ask what it is you're going for. The recipe didn't have any crazy percentages or out of place hop additions so I wouldn't say you should feel obligated to change anything. But if there is a particular profile your looking for then it might need to be tweaked.
PT Ray is offline
 
Reply With Quote
Old 05-19-2011, 11:28 PM   #9
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

I picked up a dry English ale yeast... Not quite what I was looking for or no?
Samtoberfest is offline
 
Reply With Quote
Old 05-19-2011, 11:28 PM   #10
Samtoberfest
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Schenectady, New York
Posts: 15
Default

And went with 3lb gold and 4 lb dark malt extract


Samtoberfest is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding cocoa nibs to secondary... Graeme Extract Brewing 17 12-30-2014 10:47 AM
Chocolate Hazelnut Porter with Cocoa Nibs for Secondary & few questions? RGingerelli Extract Brewing 4 11-28-2010 03:21 PM
Help adjusting recipe for a little more roast flavor jmkratt Extract Brewing 6 09-30-2010 02:07 PM
Irish Stout for Pumpkin Stout? AwesomeSquad Extract Brewing 5 09-30-2010 02:42 AM
Question about cocoa in Porter Slipgate Extract Brewing 1 01-18-2010 10:33 PM


Forum Jump