Been spending a little time tinkering with this extract recipe... It'll be awhile before I finalize and tackle, so any thoughts, advice and feedback appreciated!
HellaNutella Milk Stout
Brew Method: Extract
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 7.2 gallons
STATS:
Original Gravity: 1.070
Final Gravity: 1.017
ABV (standard): 7.06%
IBU (tinseth): 38.45
SRM (morey): 40
FERMENTABLES:
5 lb - Dry Malt Extract - Dark (44.4%)
3 lb - Liquid Malt Extract - Dark (26.7%)
STEEPING GRAINS:
0.75 lb - Black Patent (6.7%)
0.5 lb - Carafa III (4.4%)
1 lb - Coffee Malt (8.9%)
1 lb - Special B (8.9%)
HOPS:
2 oz - East Kent Goldings (AA 4.5), Type: Leaf/Whole, Use: First Wort
1 oz - Fuggles (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil
1 oz - Fuggles (AA 4.5) for 3 min, Type: Leaf/Whole, Use: Aroma
OTHER INGREDIENTS:
1 lb - Lactose, Time: 20 min, Type: Other, Use: Boil
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
4 oz - Roasted Cocoa Nibs, Type: Flavor, Use: Secondary
1 oz - Hazelnut Extract, Type: Flavor, Use: Bottling
1 oz - Belgian Cocoa Powder, Type: Flavor, Use: Bottling
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temperature: 68 F - 73 F
NOTES:
4oz Roasted Cocoa Nibs will be added to secondary fermenter a la dry hopping.
1oz Belgian Cocoa Powder will be dissolved in .5 cup boiling water, cooled and added with Hazelnut Extract at bottling.
Will a full 1oz of Hazelnut Extract be too much? AHS recommends using the full ounce. Will ask...
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/21032/hellanutella-milk-stout
HellaNutella Milk Stout
Brew Method: Extract
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 7.2 gallons
STATS:
Original Gravity: 1.070
Final Gravity: 1.017
ABV (standard): 7.06%
IBU (tinseth): 38.45
SRM (morey): 40
FERMENTABLES:
5 lb - Dry Malt Extract - Dark (44.4%)
3 lb - Liquid Malt Extract - Dark (26.7%)
STEEPING GRAINS:
0.75 lb - Black Patent (6.7%)
0.5 lb - Carafa III (4.4%)
1 lb - Coffee Malt (8.9%)
1 lb - Special B (8.9%)
HOPS:
2 oz - East Kent Goldings (AA 4.5), Type: Leaf/Whole, Use: First Wort
1 oz - Fuggles (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil
1 oz - Fuggles (AA 4.5) for 3 min, Type: Leaf/Whole, Use: Aroma
OTHER INGREDIENTS:
1 lb - Lactose, Time: 20 min, Type: Other, Use: Boil
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
4 oz - Roasted Cocoa Nibs, Type: Flavor, Use: Secondary
1 oz - Hazelnut Extract, Type: Flavor, Use: Bottling
1 oz - Belgian Cocoa Powder, Type: Flavor, Use: Bottling
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temperature: 68 F - 73 F
NOTES:
4oz Roasted Cocoa Nibs will be added to secondary fermenter a la dry hopping.
1oz Belgian Cocoa Powder will be dissolved in .5 cup boiling water, cooled and added with Hazelnut Extract at bottling.
Will a full 1oz of Hazelnut Extract be too much? AHS recommends using the full ounce. Will ask...
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/21032/hellanutella-milk-stout
