Wednesday , 22 May 2013
Chocolate Coffee Cream Stout Recipe
Chocolate Coffee Cream Stout (3 gallon)
4.5# 2-row
.35# Chocolate wheat malt
.35# Chocolate rye malt
.25# Bonlander Munich
.5# Black Malt
.25# Coffee Malt
.5# Lactose
.1 oz Halletau (3.8%)
.3 oz Liberty (4.3%)
.1 # Dark Chocolate
.3 # Milk Chocolate
1 tsp Irish Moss
Wyeast 1762 (Abby II)
- Mash 2.25 gallons at 154 (166 strike for me) for 60 minutes
- Sparge with 3.5 gallons at 180
- Add Lactose to kettle after runoff turns clear
- Boil 90 minutes
- Add Halletau with 60 minutes left
- Add Liberty and Irish Moss with 15 minutes left
- Add both chocolates 5 minutes left (stir continuously to dissolve)
- Primary 10 days
- Secondary 2 weeks
OG: 1.036
FG: 1.017
IBU: 27.6
Color: 34.26
ABV: 5.1%
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