Tuesday, October 26, 2010

Brewing an Oatmeal Stout with chocolate nibs, coconut extract and mint

Trying something different here, from which I got many people telling me this will not work and I'll have to dump my whole batch. Anyways, I decided to go for it, brewing an Oatmeal stout with real chocolate flavor, plus a hint of coconut and mint.
Here's the recipe. It is fermenting really nice at 67F right now. Will post the outcome of this experiment.

8# Briess 2 row
1# Briess Crystal 120L
1# Briess aromatic
1/4# Chocolate Malt 350L
1/2# Weyerman Carafa-2 550L
1# Flakes oats
1# Rice hulls

Mashed at 150F for 60min

0.6oz Centenial for 60min
1# of Lactose for 20min
1 tsp Irish moss for 20min

Into fermenter:
S04 dry yeast
8oz chocolate nibs + vodka, soaked in vodka for 48h
10ml (2 tsp) of coconut extract
mint juice, from blending 1/2oz fresh mint in vodka, then strained.

OG=1.058 (actual)

Click HERE for the review of this batch.

No comments:

Post a Comment