Pelican521
Well-Known Member
- Joined
- Jan 16, 2013
- Messages
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Hi all, after making an oatmeal stout from from NB that came out extremely astringent I decided to create my own PM chocolate Oatmeal Milk Stout recipe. I'll call it "Count Chocula's Oatmeal Stout"
This is only my second recipe I put together so any feedback would be greatly appreciated.
Oats, Flaked------------------1.0 lb
2-Row Caramel Malt 60L-----1.0 lb
Chocolate Malt----------------12.0 oz
Black Malt---------------------4.0 oz
Golden Light DME-------------4.5 lb
Golding United States---------2.0 oz--------60 min
British Ale II 1335 Wyeast
Cocoa Nibs---------------------4.0 oz 15.0 min Boil?
Lactose-------------------------1.0 lb 15.0 min Boil
Irish Moss----------------------1.0 tsp 15.0 min (not really needed but just a habit to throw it in all my beers)
I plan on making a starter for this, volume to be calculated from Mr Malty.
Mash grains @ 152 for an hour then batch sparge- bring boil volume up to about 4.5 gallons, boil for 60 min.
Not sure if I should add the nibs to my boil or add to my secondary. For my last choc Oat stout I added 4 0z to my secondary after soaking a week in vodka which is why I'm thinking it was so astringent. If I was to add to the secondary this time i'll only soak overnight (in a better grade vodka as well).
I'm thinking I'll only go with 3.5 oz corn sugar to bottle carb since I used 5 oz last time and they were too carbed for the style IMO.
Let me know what you think.
This is only my second recipe I put together so any feedback would be greatly appreciated.
Oats, Flaked------------------1.0 lb
2-Row Caramel Malt 60L-----1.0 lb
Chocolate Malt----------------12.0 oz
Black Malt---------------------4.0 oz
Golden Light DME-------------4.5 lb
Golding United States---------2.0 oz--------60 min
British Ale II 1335 Wyeast
Cocoa Nibs---------------------4.0 oz 15.0 min Boil?
Lactose-------------------------1.0 lb 15.0 min Boil
Irish Moss----------------------1.0 tsp 15.0 min (not really needed but just a habit to throw it in all my beers)
I plan on making a starter for this, volume to be calculated from Mr Malty.
Mash grains @ 152 for an hour then batch sparge- bring boil volume up to about 4.5 gallons, boil for 60 min.
Not sure if I should add the nibs to my boil or add to my secondary. For my last choc Oat stout I added 4 0z to my secondary after soaking a week in vodka which is why I'm thinking it was so astringent. If I was to add to the secondary this time i'll only soak overnight (in a better grade vodka as well).
I'm thinking I'll only go with 3.5 oz corn sugar to bottle carb since I used 5 oz last time and they were too carbed for the style IMO.
Let me know what you think.