I'm looking for an extract recipe for a good chocolate cream stout with an ABV of 7-8%. Right now I've got a recipe on BeerSmith that comes to around 7.7%, but I'm curious about how much chocolate will come through. I want the chocolate to be very prominent, and sweet, not bitter. Here's what I've got:
9.15 lbs Dark LME
1 lb. Lactose
12 oz. Chocolate Malt
4 oz. Crystal 120
1 oz. Cluster 60 min - 6-8% AA
.5-1 oz. Cluster 30 min
4-8 oz. Cocoa Nibs in secondary for 1-2 weeks
US-04
OG: 1.074
FG: 1.016
IBU: 13.7
ABV: 7.7%
I'm looking to clone the Breckenridge Breweries 72 Imperial Cream Stout. I'm not sure how much chocolate flavor will make it through, or if it will be sweet. What do you guys think?
9.15 lbs Dark LME
1 lb. Lactose
12 oz. Chocolate Malt
4 oz. Crystal 120
1 oz. Cluster 60 min - 6-8% AA
.5-1 oz. Cluster 30 min
4-8 oz. Cocoa Nibs in secondary for 1-2 weeks
US-04
OG: 1.074
FG: 1.016
IBU: 13.7
ABV: 7.7%
I'm looking to clone the Breckenridge Breweries 72 Imperial Cream Stout. I'm not sure how much chocolate flavor will make it through, or if it will be sweet. What do you guys think?