goodolarchie
Well-Known Member
- Joined
- Mar 19, 2018
- Messages
- 213
- Reaction score
- 138
So last night I YOLO brewed a Stout with a somewhat smooth and full bodied grain bill, and added a few adjuncts I haven't used before. Looked like this:
Mash Ingredients
Amt Name Type # %/IBU Volume
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 47.5 % 0.51 gal
1 lbs Pale Chocolate Malt (200.0 SRM) Grain 2 7.3 % 0.08 gal
12.0 oz Barley, Flaked (1.7 SRM) Grain 3 5.5 % 0.06 gal
12.0 oz Blackprinz Malt (500.0 SRM) Grain 4 5.5 % 0.06 gal
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.5 % 0.06 gal
12.0 oz Munich Malt (9.0 SRM) Grain 6 5.5 % 0.06 gal
12.0 oz Oats, Flaked (1.0 SRM) Grain 7 5.5 % 0.06 gal
7.0 oz Roasted Barley (300.0 SRM) Grain 8 3.2 %
Single infusion mash @ 155 for 60 mins, batch sparged and then
Amt Name Type # %/IBU Volume
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 9 19.4 IBUs -
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - -
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min Hop 11 5.8 IBUs -
1 lbs Milk Sugar (Lactose) [Boil] [Boil for 10 min](0.0 SRM) Sugar 12 7.3 % 0.09 gal
1 lbs Malted Milk Powder [Boil] [Boil for 5 min](3.0 SRM) Extract 13 7.3 % 0.09 gal
4.00 oz Cacao Powder (Boil 5.0 mins) Spice
Wyeast London Ale III 1318 @ 64ºF 18 days
Secondary with Cacao Nib tincture, Vanilla Bean tincture, cleanup, crash and nitro...
Notes:
OG 1.066 (spot on)
Est FG 1.023
It was really interesting using the Malted Milk Powder. I was a little worried when I added the cacao and milk powder, how well it would integrate with only 5 minutes in the boil. I think that was the perfect amount of time though, and the boil had an amazing aroma, the cooled wort tastes great, pretty spot on for a "Whopper" taste, perhaps a bit bitter. I was on the fence about using any roasted barley at all, and whether to use blackprinz or midnight malt, but I had never used prinz before so it sounded like a good fit. I may do another batch if this one turns out too bitter or astringent.
I racked 5.5gal and added Wyeast 1318 @ 64ºF where I will keep it for the next couple weeks controlled, with the aim of a lot of yeast-driven sweetness and few fruity esters from a cool fermentation. In the secondary I will add cacao nib and vanilla tincture as needed and do a little cleanup. I'd love to bourbon barrel age and bottle some if it goes well, but the plan is for it to go on nitro.
Mash Ingredients
Amt Name Type # %/IBU Volume
6 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 47.5 % 0.51 gal
1 lbs Pale Chocolate Malt (200.0 SRM) Grain 2 7.3 % 0.08 gal
12.0 oz Barley, Flaked (1.7 SRM) Grain 3 5.5 % 0.06 gal
12.0 oz Blackprinz Malt (500.0 SRM) Grain 4 5.5 % 0.06 gal
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.5 % 0.06 gal
12.0 oz Munich Malt (9.0 SRM) Grain 6 5.5 % 0.06 gal
12.0 oz Oats, Flaked (1.0 SRM) Grain 7 5.5 % 0.06 gal
7.0 oz Roasted Barley (300.0 SRM) Grain 8 3.2 %
Single infusion mash @ 155 for 60 mins, batch sparged and then
Amt Name Type # %/IBU Volume
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 9 19.4 IBUs -
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - -
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min Hop 11 5.8 IBUs -
1 lbs Milk Sugar (Lactose) [Boil] [Boil for 10 min](0.0 SRM) Sugar 12 7.3 % 0.09 gal
1 lbs Malted Milk Powder [Boil] [Boil for 5 min](3.0 SRM) Extract 13 7.3 % 0.09 gal
4.00 oz Cacao Powder (Boil 5.0 mins) Spice
Wyeast London Ale III 1318 @ 64ºF 18 days
Secondary with Cacao Nib tincture, Vanilla Bean tincture, cleanup, crash and nitro...
Notes:
OG 1.066 (spot on)
Est FG 1.023
It was really interesting using the Malted Milk Powder. I was a little worried when I added the cacao and milk powder, how well it would integrate with only 5 minutes in the boil. I think that was the perfect amount of time though, and the boil had an amazing aroma, the cooled wort tastes great, pretty spot on for a "Whopper" taste, perhaps a bit bitter. I was on the fence about using any roasted barley at all, and whether to use blackprinz or midnight malt, but I had never used prinz before so it sounded like a good fit. I may do another batch if this one turns out too bitter or astringent.
I racked 5.5gal and added Wyeast 1318 @ 64ºF where I will keep it for the next couple weeks controlled, with the aim of a lot of yeast-driven sweetness and few fruity esters from a cool fermentation. In the secondary I will add cacao nib and vanilla tincture as needed and do a little cleanup. I'd love to bourbon barrel age and bottle some if it goes well, but the plan is for it to go on nitro.
