feedthebear
Well-Known Member
This started out as Ms. Bessy's Milk Stout in the Brewmaster's Bible. But I think I've changed it enough to give it my own name. So I renamed it for my wife who is Puerto Rican.
12 oz. Special B malt
8 oz. Chocolate malt
8 oz. Roasted barley
8 oz. Carapils
(all grains lightly cracked)
1 can Cooper's dark LME
2 lbs. extra light DME
8 oz. lactose
1oz. Northern Brewer's hops
1/2 tsp. irish moss
1 package Wyeast 2565 Kolsch ale yeast
3/4 cup priming sugar
hazelnut extract
o.g. 1.047
Slowly bring grains to boil over a 30 minute period in 2 gallons of water. Once boiling, remove the grains.
Bring back to a boil. Remove from heat and add all extracts and lactose. Return to heat.
Bring back to a boil. Add hops and irish moss. Boil 30 minutes.
After boil, chill, bring volume to 5 gallons and pitch yeast at 80F.
Add hazelnut extract to taste at bottling time. I suspect it will be approx. 1 oz.
Let me just say, it is black and sweet. The trick for me is to not drink too much of it in one sitting and activate my lactose intolerance.
Now the only place I really screwed up is bringing my grains to boil. Or more specifically, I forgot to preboil my 2 gallons of water to get rid of the chlorine. The other 3 gallons I remembered to preboil.
I know my water district uses Cl gas (I've been in the well house). Do you all think I'll get any off flavors from the 2 gallons with Cl?
12 oz. Special B malt
8 oz. Chocolate malt
8 oz. Roasted barley
8 oz. Carapils
(all grains lightly cracked)
1 can Cooper's dark LME
2 lbs. extra light DME
8 oz. lactose
1oz. Northern Brewer's hops
1/2 tsp. irish moss
1 package Wyeast 2565 Kolsch ale yeast
3/4 cup priming sugar
hazelnut extract
o.g. 1.047
Slowly bring grains to boil over a 30 minute period in 2 gallons of water. Once boiling, remove the grains.
Bring back to a boil. Remove from heat and add all extracts and lactose. Return to heat.
Bring back to a boil. Add hops and irish moss. Boil 30 minutes.
After boil, chill, bring volume to 5 gallons and pitch yeast at 80F.
Add hazelnut extract to taste at bottling time. I suspect it will be approx. 1 oz.
Let me just say, it is black and sweet. The trick for me is to not drink too much of it in one sitting and activate my lactose intolerance.
Now the only place I really screwed up is bringing my grains to boil. Or more specifically, I forgot to preboil my 2 gallons of water to get rid of the chlorine. The other 3 gallons I remembered to preboil.
I know my water district uses Cl gas (I've been in the well house). Do you all think I'll get any off flavors from the 2 gallons with Cl?