I'm brewing a yeti clone later this week, and decided last minute to make it a chocolate stout. Here's the recipe:
- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- ½ oz. Chinook pellet hops (30 min.)
- ½ oz. Centennial pellet hops (15 min.)
- ½ oz. Centennial pellet hops (5 min.)
- Wyeast 1056 American Ale Yeast
(found here: https://www.homebrewtalk.com/showthread.php?t=146843). I've seen a lot of posts with people discussing the pros/cons of powder and nibs, but nothing about combining them. Someone at the homebrew store mentioned adding 6oz of dutch chocolate with 5 min left of the boil, then 4oz of chocolate nibs in the secondary. Has anyone tried this? Also, would adding lactose and/or vanilla help balance out the bitterness?
- 16 lb. Rahr 2-row
- 1 lb. Crystal Malt (120 L)
- 12 oz. Chocolate Malt
- 12 oz. Black Patent Malt
- 10 oz. Roasted Barley
- 8 oz. Flaked Wheat
- 8 oz. Flaked Rye
- 1.25 oz. Chinook pellet hops (60 min.)
- ½ oz. Chinook pellet hops (30 min.)
- ½ oz. Centennial pellet hops (15 min.)
- ½ oz. Centennial pellet hops (5 min.)
- Wyeast 1056 American Ale Yeast
(found here: https://www.homebrewtalk.com/showthread.php?t=146843). I've seen a lot of posts with people discussing the pros/cons of powder and nibs, but nothing about combining them. Someone at the homebrew store mentioned adding 6oz of dutch chocolate with 5 min left of the boil, then 4oz of chocolate nibs in the secondary. Has anyone tried this? Also, would adding lactose and/or vanilla help balance out the bitterness?