Mocha Stout - how does this look?

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windrider
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Joined: Wed Dec 17, 2014 4:10 pm
Location: Devon

Mocha Stout - how does this look?

Post by windrider » Fri Sep 15, 2017 12:14 pm

First time ever brewing a sweet stout, in fact anything dark [-o< How does the recipe below look?

Research online suggests adding lactose in the last 15 mins and the cocoa nibs in the last 10mins…is that about right?

Depending how much ‘coffee’ flavour I get from the malt I was thinking about adding some coffee after primary fermentation (don’t want to go overboard).

Recipe below is for 21 litres in the fermentor. Any suggestions?

Recipe Overview

Style: Sweet Sout
ABV: 5.8%

Original Gravity (OG): 1.06
IBU's (Tinseth): 30
Colour: 78 EBC = 39.6 SRM

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F

The Grain Bill

74.3% Maris Otter (5.5 EBC = 2.8 SRM) 4320 grams = 9.52 pounds
7.4% Dark Crystal Malt (240 EBC = 121.8 SRM) 428 grams = 0.94 pounds
5% Black Malt (1300 EBC = 659.9 SRM) 289 grams = 0.64 pounds
5% Chocolate Malt (525 EBC = 266.5 SRM) 289 grams = 0.64 pounds
8.4% Lactose (1 EBC = 0.5 SRM) 488 grams = 1.08 pounds (Boiled Only)

The Hop Bill (Based on Tinseth Formula)

30 IBU East Kent Golding Pellets (5.1%AA) 59.1 grams = 2.085 ounces at 60 mins

Fermentation & Conditioning

Fermentation: WLP006 for 14 days at 20 C = 68 F

Special Instructions/Notes on this Beer

Cocoa nibs: 100 grams last 10 mins of boil

LACTOSE ADDED IN LAST 15 MINS OF BOIL

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