Hoppy_Sanchez
Well-Known Member
Yo! I’ve been working on this stout recipe for a couple weeks. With more time to work on recipes than actually brewing I’ve came up w this.
6 gallon
1.060 OG
33.7 ibu
Thomas Faucet Maris Otter 73%
Roasted barley 5.6%
Crisp Pale Chocolate 5.6%
Weyermann Munich 4.5%
GW C-75 4.5%
northern brewer
60 11.6 ibu
30 13.4 ibu
15 8.4 ibu
Adding whirlofloc and yeast nutes @ 10-15 mins.
Also adding 3/4lb-1lb lactose. Going for a milk stout.
I do plan on adding coffee to the keg. Course grind while the beer carbs then I’ll transfer off the beans. I usually just go w a sprouts coffee blend. Tends to work out just fine for what I’m going for.
Let me know what you think.
cheers!
6 gallon
1.060 OG
33.7 ibu
Thomas Faucet Maris Otter 73%
Roasted barley 5.6%
Crisp Pale Chocolate 5.6%
Weyermann Munich 4.5%
GW C-75 4.5%
northern brewer
60 11.6 ibu
30 13.4 ibu
15 8.4 ibu
Adding whirlofloc and yeast nutes @ 10-15 mins.
Also adding 3/4lb-1lb lactose. Going for a milk stout.
I do plan on adding coffee to the keg. Course grind while the beer carbs then I’ll transfer off the beans. I usually just go w a sprouts coffee blend. Tends to work out just fine for what I’m going for.
Let me know what you think.
cheers!