First off.. All credit for the base of this recipe goes to ohiobrewtus ... this is a shameless rip off of that recipe..
So, First I must thank ohiobrewtus for the EF clone recipe..
So, I decided I want to make a chocolate oatmeal stout out of this..
10.75lbs (10lbs, 12oz)Pale Malt (2 Row) US (2.0 SRM) Grain 86.00 %
.5 lb (8 oz) Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
.5 lb (8 oz) Chocolate Malt (350.0 SRM) Grain 4.00 %
.5 lb (8 oz) Special B Malt (180.0 SRM) Grain 4.00 %
.25 lb (4oz) Black (Patent) Malt (500.0 SRM) Grain 2.00 %
1.5lb (1LB, 8oz) Flaked Oats, .5lb toasted and crushed into grain bag
1.25 oz Centennial [8.80 %] (60 min) Hops 33.5 IBU
.5 oz Williamette [5.40 %] (15 min) Hops 4.1 IBU
.5 oz Williamette [3.80 %] (5 min) Hops 1.2 IBU
1lb Lactose (10 min left in boil)
1LB Cacao Powder (8oz 10 min left in boil, 8oz into secondary)
1 Pkgs London Ale Yeast (Wyeast 1028)
Planning to mash at 154 for 60mins
Im posting so that if anybod has any suggestions or comments... this is my first recipe post.. so if I didnt do it in standard format, please forgive.
I did a little research on the differences between cocoa and cacao.. decided to go with cacao powder per another thread here about the differences in nigs, cocoa and cacao.... and then per the discussion in ohio's original thread.. decided to go with the 1028 since apparently that's what the original uses.
Thanks for taking a look!!!!
So, First I must thank ohiobrewtus for the EF clone recipe..
So, I decided I want to make a chocolate oatmeal stout out of this..
10.75lbs (10lbs, 12oz)Pale Malt (2 Row) US (2.0 SRM) Grain 86.00 %
.5 lb (8 oz) Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
.5 lb (8 oz) Chocolate Malt (350.0 SRM) Grain 4.00 %
.5 lb (8 oz) Special B Malt (180.0 SRM) Grain 4.00 %
.25 lb (4oz) Black (Patent) Malt (500.0 SRM) Grain 2.00 %
1.5lb (1LB, 8oz) Flaked Oats, .5lb toasted and crushed into grain bag
1.25 oz Centennial [8.80 %] (60 min) Hops 33.5 IBU
.5 oz Williamette [5.40 %] (15 min) Hops 4.1 IBU
.5 oz Williamette [3.80 %] (5 min) Hops 1.2 IBU
1lb Lactose (10 min left in boil)
1LB Cacao Powder (8oz 10 min left in boil, 8oz into secondary)
1 Pkgs London Ale Yeast (Wyeast 1028)
Planning to mash at 154 for 60mins
Im posting so that if anybod has any suggestions or comments... this is my first recipe post.. so if I didnt do it in standard format, please forgive.
I did a little research on the differences between cocoa and cacao.. decided to go with cacao powder per another thread here about the differences in nigs, cocoa and cacao.... and then per the discussion in ohio's original thread.. decided to go with the 1028 since apparently that's what the original uses.
Thanks for taking a look!!!!
