Hebertjoshua
Member
- Joined
- Oct 7, 2013
- Messages
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I am working on a milk stout for the holidays.
Sweet Chocolate Stout:
8.00lb Maris Otter
1.00lb Flaked Barley (mouthfeel and head retention)
1.00lb Pale Chocolate Malt
.50lb Crystal 80
.25lb Crystal 120
.50lb Chocolate Malt
.25lb Roasted Barley
12oz Lactose
Does my grain bill look ok? I want a light coffee and heavier chocolate taste. I want my FG to be 1.018-1.025, I don't know how my quantity of lactose will affect that. I was also thinking of adding cocoa nibs after primary, or would that be too much chocolate?
Hops
.5oz Magnum at 60 min for 23.79 IBU
Is that a low enough IBU for a sweet stout?
Mash high (was thinking 156degF).
Yeast:
WLP002
WLP005
WLP023
I was actually thinking of splitting a 6 gallon batch (this being a 5) between my two 6.5gal carboys and using 002 or 005 on one and 023 on the other just to see how the honey, apple, pear flavors come through. Unless someone thinks it will be clashing with the chocolate flavor
Sweet Chocolate Stout:
8.00lb Maris Otter
1.00lb Flaked Barley (mouthfeel and head retention)
1.00lb Pale Chocolate Malt
.50lb Crystal 80
.25lb Crystal 120
.50lb Chocolate Malt
.25lb Roasted Barley
12oz Lactose
Does my grain bill look ok? I want a light coffee and heavier chocolate taste. I want my FG to be 1.018-1.025, I don't know how my quantity of lactose will affect that. I was also thinking of adding cocoa nibs after primary, or would that be too much chocolate?
Hops
.5oz Magnum at 60 min for 23.79 IBU
Is that a low enough IBU for a sweet stout?
Mash high (was thinking 156degF).
Yeast:
WLP002
WLP005
WLP023
I was actually thinking of splitting a 6 gallon batch (this being a 5) between my two 6.5gal carboys and using 002 or 005 on one and 023 on the other just to see how the honey, apple, pear flavors come through. Unless someone thinks it will be clashing with the chocolate flavor