Balanced profile,. Tan lasting very creamy head. good lacing. Good drinking beer.
Ca=50, Mg=10, Na=16, Cl=70, SO4=70
Mill the roasted grains, to get the best color and flavor go for an extremely fine grind, almost like dust, I use a coffee grinder.
*Bag and add the roasted grains, chocolate, roasted barley and black malt after the 90 minute mash rest is complete. This avoids lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Once the 90 minute mash is over give it a good stir to mix it into the existing grain and hold for ~15 minutes; no more than 30 min. Squeezing the bag will result in releasing a little more extract but lower pH and give a harsh flavor. so avoid this.
WLP004 English ale yeast adds a bit of fruitness in the background and is a bit sweeter. WLP007 Irish yeast has zero sweetness and comes out dry with a bit of a "twang". Both yeasts make this recipe a very good, smooth drinking stout.
I go for a lower carbonatation and typically serve at a cool but definitely not cold temp, around 60° to bring out the flavors.
I've been told this tastes like chocolate milk. Very smooth and velvety. Keep the ABV below 5%.
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Last Updated: 2023-09-19 09:21 UTC
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NEW Water Requirements:
Put a Cork in it
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Water Requirements:
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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Cost Per Pint
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