Almond Joy Stout

5 lbs. Amber DME
1 lb. Dark DME
.5 lb. Roast Barley (American)
.25 lb. Crystal 120
.5 lb. Chocolate Malt (American)
.5 lb. Flaked Barley
.5 lb. Flaked Oats
1 lb. Lactose (Milk Sugar)
1.8 Oz. Cascade Pellets (6.2%) for 60 minutes (any hops will do as long as they come up to about 50
IBUs)
2 packages Safale 05 dry yeast, hydrated
2 oz. cocoa nibs soaked in vodka for 2 weeks (I add just enough vodka to cover the nibs and I add the
liquid and the nibs in secondary)
Natural coconut and organic almond extract (purchased at the Savory Spice Shop; I get the 4 ounce
bottle of natural coconut, the 2 ounce bottle of organic almond)
· Steep dark malts, crystal malt and flaked grains in 1.5 gallons of water at between 150-160F for
1 hour
· When steeping is complete, strain liquid and add to 4.5 gallons of water
· Add all of the DME and heat to a boil.
· Once boiling, add the hops and boil for 60 minutes
· With 15 minutes remaining, add Whirlfloc or Irish moss
· With 5 minutes remaining, add the lactose
· Upon completion of the boil, cool and pitch rehydrate yeast
· Start soaking the cocoa nibs in vodka
· Ferment at room temperature for two weeks
· Transfer to secondary and add the cocoa nib/vodka mixture; let sit for one week
· After one week in secondary, siphon into a keg and add the coconut extract to taste; I add about
an ounce, taste, add a little more etc. You want a nice blend of chocolate and coconut. I go real
light on the almond extract as it needs to be a distant third in flavor behind the chocolate and
coconut but be slightly evident in the flavor
According to the brewing software that I use (Pro Mash) these are the numbers:
· OG = 1.069
· IBUs = 50.1
· My final gravity was 1.015
· 7.15% abv