Longtime brewer new to forum.
I brewed a northernbrewer coffee stout extract kit, added cocoa nibs, abuelita hot chocolate and vanilla beans. It turned out awesome. Trying to improve and make my own extract, perfect then create an all grain version. Below is what I came up with, blending the nrothernbrewer, new holland poet and other recipes to get what I'm looking for. All flavoring agents will be added last 10 minutes then coffee at flameout. Thought?
HOME BREW RECIPE:
Title: 21 Acres Stout
Author: Goss
Brew Method: Extract
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 2.5 gallons
Boil Gravity: 1.169
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.085
Final Gravity: 1.029
ABV (standard): 7.28%
IBU (tinseth): 13.04
SRM (morey): 48.86
FERMENTABLES:
6 lb - Liquid Malt Extract - Amber (47.1%)
2 lb - Dry Malt Extract - Amber (15.7%)
2 lb - Dry Malt Extract - Wheat (15.7%)
0.5 lb - Lactose (Milk Sugar) (3.9%)
STEEPING GRAINS:
0.75 lb - American - Chocolate (5.9%)
0.5 lb - American - Black Malt (3.9%)
0.5 lb - American - Roasted Barley (3.9%)
0.5 lb - United Kingdom - Extra Dark Crystal 120L (3.9%)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 5.87
1 oz - Glacier, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 7.17
OTHER INGREDIENTS:
8 oz - Cocoa, Time: 10 min, Type: Flavor, Use: Boil
1 oz - Cocoa Nibs, Time: 10 min, Type: Other, Use: Boil
1 oz - Vanilla Nibs, Time: 10 min, Type: Flavor, Use: Boil
4 oz - Coffee, Time: 0 min, Type: Flavor, Use: Other
YEAST:
Wyeast - London ESB Ale 1968
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: Very High
Optimum Temp: 64 - 72 F
I brewed a northernbrewer coffee stout extract kit, added cocoa nibs, abuelita hot chocolate and vanilla beans. It turned out awesome. Trying to improve and make my own extract, perfect then create an all grain version. Below is what I came up with, blending the nrothernbrewer, new holland poet and other recipes to get what I'm looking for. All flavoring agents will be added last 10 minutes then coffee at flameout. Thought?
HOME BREW RECIPE:
Title: 21 Acres Stout
Author: Goss
Brew Method: Extract
Style Name: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 2.5 gallons
Boil Gravity: 1.169
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.085
Final Gravity: 1.029
ABV (standard): 7.28%
IBU (tinseth): 13.04
SRM (morey): 48.86
FERMENTABLES:
6 lb - Liquid Malt Extract - Amber (47.1%)
2 lb - Dry Malt Extract - Amber (15.7%)
2 lb - Dry Malt Extract - Wheat (15.7%)
0.5 lb - Lactose (Milk Sugar) (3.9%)
STEEPING GRAINS:
0.75 lb - American - Chocolate (5.9%)
0.5 lb - American - Black Malt (3.9%)
0.5 lb - American - Roasted Barley (3.9%)
0.5 lb - United Kingdom - Extra Dark Crystal 120L (3.9%)
HOPS:
1 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 5.87
1 oz - Glacier, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 7.17
OTHER INGREDIENTS:
8 oz - Cocoa, Time: 10 min, Type: Flavor, Use: Boil
1 oz - Cocoa Nibs, Time: 10 min, Type: Other, Use: Boil
1 oz - Vanilla Nibs, Time: 10 min, Type: Flavor, Use: Boil
4 oz - Coffee, Time: 0 min, Type: Flavor, Use: Other
YEAST:
Wyeast - London ESB Ale 1968
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: Very High
Optimum Temp: 64 - 72 F