mpenn35
Well-Known Member
So I'm making a stout, and I'm creating my own extract recipe for it. Here's what I'm looking at:
Steeping:
1 lb flaked oats
.5 lb English Roasted Barley
.25 lb Biscuit OR Victory
.25 lb Franco Belges Kiln Coffee
.25 lb Pale Chocolate
3.15 lbs LME
1-2 lbs DME (late addition likely)
60 minutes 1 oz Cascade
15 minutes .5 oz Cascade or Magnum
I'm new to forming recipes, so if this makes no sense, don't be afraid to tell me. I'm going with the oats for some of the mouthfeel, the biscuit or victory for some bready character, and the kiln coffee and pale chocolate for some coffee and chocolate notes. Also considered secondary on cacao nibs but I'm undecided on that.
I haven't plugged this in to any software so I have no idea what the OG will be yet. Not looking for anything super high, but in the 1.070 range or 6.5-8% ABV would be good. Not really looking for an imperial stout, so I've gotta decide on how much DME to use.
Thoughts? Advice?
Edit: This is a five gallon recipe, and I will be using Danstar Nottingham yeast.
Steeping:
1 lb flaked oats
.5 lb English Roasted Barley
.25 lb Biscuit OR Victory
.25 lb Franco Belges Kiln Coffee
.25 lb Pale Chocolate
3.15 lbs LME
1-2 lbs DME (late addition likely)
60 minutes 1 oz Cascade
15 minutes .5 oz Cascade or Magnum
I'm new to forming recipes, so if this makes no sense, don't be afraid to tell me. I'm going with the oats for some of the mouthfeel, the biscuit or victory for some bready character, and the kiln coffee and pale chocolate for some coffee and chocolate notes. Also considered secondary on cacao nibs but I'm undecided on that.
I haven't plugged this in to any software so I have no idea what the OG will be yet. Not looking for anything super high, but in the 1.070 range or 6.5-8% ABV would be good. Not really looking for an imperial stout, so I've gotta decide on how much DME to use.
Thoughts? Advice?
Edit: This is a five gallon recipe, and I will be using Danstar Nottingham yeast.