I designed this stout today and wanted to hear any advice or thoughts on it. I have only brewed a chocolate milk stout (from Northern Brewer) before and would like to try my hand at my own. Right now I am a huge fan of two stouts brewed locally in my area (Bent Paddles Cold Press Coffee Stout & Castle Danger Brewery's George Hunter Stout). I used two books to help me design the recipe ("Designing Great Beers" by Ray Daniels, and "For the Love of Hops" by Stan Hieronymus). The types of hops and the addition times is what I am unsure of. Here is the recipe:
12 lbs Goldpils Vienna Malt
2 lbs Malted Oats
1 lbs Cara/Crystal 80L
1 lbs Chocolate Malt
0.6 lbs Roasted Barley
1.5 oz Challenger (60 min)
0.25 tsp Irish Moss (10 min)*
1 oz Mt. Hood (10 min)
1 oz Opal (5 min)
1 oz Saaz (5 min)
Wyeast 1084 - Irish Ale
Add in (?) cold coffee into secondary (there is a great coffee company in Duluth, MN that I'm thinking of going with). Amount and style has yet to be determined, if anyone has a favorite let me know
*Not sure if irish moss is really necessary due to the dark color.
Here is the specs from BeerSmith:
Est. OG - 1.084
IBU's - 55.6
SRM - 42.2
Est. ABV - 8.3%
12 lbs Goldpils Vienna Malt
2 lbs Malted Oats
1 lbs Cara/Crystal 80L
1 lbs Chocolate Malt
0.6 lbs Roasted Barley
1.5 oz Challenger (60 min)
0.25 tsp Irish Moss (10 min)*
1 oz Mt. Hood (10 min)
1 oz Opal (5 min)
1 oz Saaz (5 min)
Wyeast 1084 - Irish Ale
Add in (?) cold coffee into secondary (there is a great coffee company in Duluth, MN that I'm thinking of going with). Amount and style has yet to be determined, if anyone has a favorite let me know
*Not sure if irish moss is really necessary due to the dark color.
Here is the specs from BeerSmith:
Est. OG - 1.084
IBU's - 55.6
SRM - 42.2
Est. ABV - 8.3%
