StonesBally
Well-Known Member
This is my first Oatmeal Stout, and I just had the idea of turning it into a coffee and chocolate oatmeal stout.
Here's the recipe:
Mocha Oatmeal Stout
All-grain
Wyeast 1028, London Ale
5.5 gallons
1.066 O.G.
32 IBU
60 minute boil
38 SRM
28 days at 68-70 degrees
10 lbs. 5.3 oz. 2-row
1 lb. 2 oz. oatmeal
4.5 oz. crystal 120L
4.5 oz. crystal 80L
11 oz. pale chocolate malt
11 oz. Roasted Barley
1 oz. Northern Brewer 10.0% 60 mins
4 oz. cocoa nibs, dry hop 7 days
I pre-cooked the oatmeal in 1 gallon of water, and used that to preheat my mash tun.
I mashed this at 154 degrees for one hour, and batch sparged to get 7.25 gallons of wort.
Brought to boil, added the hops, boiled 60 mins.
Cooled to 68 degrees and siphoned 5.5 gallons to fermenter.
Added yeast from 1.5L starter of Wyeast 1028.
I just added the cocoa nibs yesterday, and am bottling this weekend. I am also thinking of putting in 20 oz. of cold brewed coffee so the "Mocha" in the title actually makes sense. I am also thinking about adding 1 tablespoon of homemade vanilla extract at bottling along with the cold brewed coffee and the priming sugar.
Does this coffee addition seem like enough for a not too strong coffee flavor?
Also, should I even bother with the vanilla or will it be a good addition?
Thanks in advance for any response. I am a relatively new brewer, about 4 months, and this stout is my second all-grain batch. I hope it turns out.
Here's the recipe:
Mocha Oatmeal Stout
All-grain
Wyeast 1028, London Ale
5.5 gallons
1.066 O.G.
32 IBU
60 minute boil
38 SRM
28 days at 68-70 degrees
10 lbs. 5.3 oz. 2-row
1 lb. 2 oz. oatmeal
4.5 oz. crystal 120L
4.5 oz. crystal 80L
11 oz. pale chocolate malt
11 oz. Roasted Barley
1 oz. Northern Brewer 10.0% 60 mins
4 oz. cocoa nibs, dry hop 7 days
I pre-cooked the oatmeal in 1 gallon of water, and used that to preheat my mash tun.
I mashed this at 154 degrees for one hour, and batch sparged to get 7.25 gallons of wort.
Brought to boil, added the hops, boiled 60 mins.
Cooled to 68 degrees and siphoned 5.5 gallons to fermenter.
Added yeast from 1.5L starter of Wyeast 1028.
I just added the cocoa nibs yesterday, and am bottling this weekend. I am also thinking of putting in 20 oz. of cold brewed coffee so the "Mocha" in the title actually makes sense. I am also thinking about adding 1 tablespoon of homemade vanilla extract at bottling along with the cold brewed coffee and the priming sugar.
Does this coffee addition seem like enough for a not too strong coffee flavor?
Also, should I even bother with the vanilla or will it be a good addition?
Thanks in advance for any response. I am a relatively new brewer, about 4 months, and this stout is my second all-grain batch. I hope it turns out.