Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.30 oz |
Magnum0.3 oz Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
15.48 |
23.1% |
|
1 oz |
East Kent Goldings1 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
10 min |
6.24 |
76.9% |
|
1.30 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.30 oz |
Magnum (Pellet) 0.29999999931377 oz Magnum (Pellet) Hops |
|
15.48 |
23.1% |
|
1 oz |
East Kent Goldings (Pellet) 0.99999999771257 oz East Kent Goldings (Pellet) Hops |
|
6.24 |
76.9% |
|
1.30 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.57 gal |
|
Infusion |
-- |
154 °F |
-- |
Target Water Profile
Balanced Profile
Notes
Basing this one off of this reddit thread:
https://www.reddit.com/r/Homebrewing/comments/5r3rnf/so_this_happened_yesterday_best_of_show_out_of_85/
Toned down both the lactose and roasted barley a little since my last milk stout was both roastier and chewier than I like. Bumped up the Maris Otter a bit to improve diastatic power. No fermentation temp was given so just going with standard 68. No mash temp was given so I'm going to guess 154 to get a slightly less fermentable wort. Water chemistry also not given so going with a balanced profile for the first time.
Intention is to split 5gal into two kegs -- one will be just the milk stout. The other keg will have peanut butter extract and a tincture made from toasted cacao nibs added. Still working out the exact numbers on those additions and will update this when I have them.
Couldn't get Imperial A10 Darkness, which was the yeast I was going to use, so going to try Nottingham as part of my desire to move to more dry yeasts. Going to lower ferm temp a bit to 65 since I've heard stories of problem esters at higher temps with that yeast.
Toasted cacao nibs at 275 for about 10 min and smelled amazing but when sampled they had a slightly too-roasted character so we'll see how they turn out. Tossed the 2oz I toasted + 1oz of untoasted in with all the vodka I had sitting around (around 3oz), will sample in 4 days to see if it's worth using. I suspect that the nibs were already pre-toasted to the correct level so oops. Live and learn.
Got two different peanut butter flavor essences to try and have tried each a couple of times in my chocolate-flavored coffee to figure out if they made sense. The LorAnn one is a bit chemically and not very peanut buttery -- not a fan. The Brewer's Best one is much better -- very peanut buttery and natural tasting. I'll be adding it to the keg at packaging, along with the cacao tincture (minus the nibs) if it works out.
1/31/25: First brewday, unusually smooth brewday. No real problems. Late addition OG oopsie strikes again, though...forgot to take into account the lactose. Fermenter OG: 1.066. Wort tastes beautiful, looking forward to it.
Gravity tested on 2/6, sitting at 1.020, no diacetyl. Going to give it 2 or 3 more days at 67 degrees before cold crash to see if the gravity will come down a couple more points.
Put in for cold crash on 2/14, still at 1.020.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-02-14 18:58 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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