League Hogarth's Stout

This beer uses cacao nibs in the whirlpool to impart the chocolate flavour. Recommend using a hop spider or sack to contain the nibs and help prevent transferring to the fermenter.

The suggested mineral additions assume an average NZ water profile and should be fine for most NZ water sources. The target water profile in ppm is Ca - 60, Mg - 10, Na - 30, SO4 - 60, Cl - 60.

The specialty malts in this recipe will lower the mash pH well below the target of 5.4. Therefore, baking soda (sodium bicarbonate) is used in the mash water to raise the pH and also add some sodium which is beneficial to the flavour of a stout.

1. If flavour minerals are available, add to boil only as mash pH is taken care of with the baking soda.
   
2. Mix the baking soda with the mash water and ensure it is dissolved prior to mashing in.
   
3. If available, add yeast nutrient and kettle finings 15 min prior to the end of boil.
   
4. Add the cacao nibs at flameout and let stand for 15 - 20 min prior to transfer to the fermenter. This can be done while cooling the wort within the kettle.
   
5. It is recommended that the yeast be rehydrated per the manufacturer's instructions. Pitch at 18C and maintain for 2 days then let rise to 20C.
   
6. Once fermentation nears completion, raise the temp to 22C for a diacetyl rest and hold until fermentation is complete.
   
7. If possible, cold crash for a few days prior to packaging.
   
8. Carbonate to 2.6 - 2.7 volumes of CO2 (more carbonation than for a dry Irish stout).