Hey guys, prepping for the cold weather ahead and the holidays, I am looking to make a Christmas Stout; the goal here is to have a coffee/chocolate/mint flavor.
Let me know what you think!
Type: All Grain
Est Original Gravity: 1.054 SG
Batch Size (fermenter):3.50 gal
Brewer: Salty Nut Brewery
Boil Size: 4.14 gal
Boil Time: 60 min
Total Grain Weight:8.35 lb
Brewhouse Efficiency: 60.00 %
Estimated Alcohol by Vol: 6.0 %
Bitterness: 30.6 IBUs
Est Color: 40.1 SRM
6.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.25 lb Wheat, Roasted (425.0 SRM)
0.35 lb Roasted Barley (300.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 oz Chinook [10.90 %] - Boil 60.0 min
4.00 oz Cocoa Powder (Boil 10.0 mins)
0.75 lb Milk Sugar (Lactose) [Boil for 5 min](0.0 SRM)
0.25 tsp Pure Mint Extract (Secondary 0.0 mins)
2.00 oz Cacao Nibs (Ghana) (Secondary 0.0 mins)
1pkg Irish Ale Yeast (Wyeast 1084)
Also let me clarify that the Wheat, Roasted is actually Roasted Coffee Wheat Malt (was hoping for more coffee flavor from it) and I am debating substituting the Chocolate Malt with Dark Chocolate Malt, thoughts??
Thanks alot guys!