Hi,
To celebrate a year of all grain brewing I decided to go off-piste and brew a little congratulatory stout (batch #014). Most of my recipes so far have been either Greg Hughes or Graham Wheeler derived, but I've used them as the basis for this one!
So last Wednesday after work I set about the following, aiming for approx 23L final vol:
Pale malt - 5.463kg
Chocolate malt - 0.370kg
Crystal malt -0.370
Roasted barley - 0.250kg
Flaked barley - 0.250kg
Special B - 0.250kg
Oats - 0.307kg
Candi crystals (dark) - 0.500kg
Lactose - 0.250kg
Challenger - 32g - 75mins
Goldings - 12g - 15mins
Protofloc
Lactose - 10mins
Bitter orange peel - 30g
Candi crystals- 5mins
Here's the mash in progress (good old Burco) at 65'C for 1 hour
Batch sparged and then combined the two.
And during the boil
Cooled to 20'C with trusty immersion chiller, dumped into my fermenter, nicely aerated with a pack of rehydrated Danstar London ESB yeast. Wort tasted lovely!
Cheeky few slurps of my Mosaic single hop pale ale as I went along and set the brew belt to 18'C. Been bubbling nicely and I'll shortly be dry hopping with some roasted cocoa nibs and more dried orange peel.
Here's to a year brewing
Milk chocolate orange stout
Re: Milk chocolate orange stout
Interesting recipe! Hope it turns out well.
Re: Milk chocolate orange stout
I would imagine that some Mandarina Bavaria would have gone great in that?
Re: Milk chocolate orange stout
Well, I dry hopped with more dried bitter orange peel and roasted cocoa nibs. Then eventually bottled with a priming of Cointreau. Getting good reviews so far!
Re: Milk chocolate orange stout
This sounds a really interesting recipe, I did a choc orange stout a while ago, using cacao shells, but next
time I think I'll do something like yours with nibs instead, as mine wasn't chocolatey enough.
Also the Cointreau sounds an interesting idea!
time I think I'll do something like yours with nibs instead, as mine wasn't chocolatey enough.
Also the Cointreau sounds an interesting idea!