Big Choccy Christmas Stout

Discussion in 'General Recipe Discussion' started by HarryFlatters, Sep 4, 2019.

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  1. Sep 4, 2019 #1

    HarryFlatters

    HarryFlatters

    HarryFlatters

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    Mornin'

    Going to get this brew on the go on Saturday to put down for Christmas. I'm planning to cold steep the dark grain on Friday for use on Saturday, then when it's nearly finished fermenting hit it with some cacao nibs, vanilla and coconut that have all been steeping in some Kracken rum.


    STATS:
    Original Gravity: 1.071
    Final Gravity: 1.018
    ABV (standard): 6.94%
    IBU (tinseth): 23.22
    SRM (morey): 39.92
    Mash pH: 5.49

    FERMENTABLES:
    5 kg - Maris Otter Pale (70.4%)
    0.5 kg - Flaked Oats (7%)
    0.5 kg - Flaked Wheat (7%)
    0.2 kg - Extra Dark Crystal 160L - (late addition) (2.8%)
    0.1 kg - Black Patent - (late addition) (1.4%)
    0.55 kg - Chocolate - (late addition) (7.7%)
    0.25 kg - Lactose (Milk Sugar) - (late addition) (3.5%)
    HOPS:
    15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 14.87
    25 g - El Dorado, Type: Pellet, AA: 15.7, Use: Whirlpool for 0 min at °C, IBU: 8.35

    Probably have a look at what yeasts I have, but will probably go for US05 or Notty or something like that.

    Comment? Criticisms?

    Ta

    H
     
  2. Sep 4, 2019 #2

    the baron

    the baron

    the baron

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    Sounds good to me just watch for a stuck sparge with a bigger than average grain bill and half a kilo of wheat and oats maybe some husks to help
     
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  3. Sep 4, 2019 #3

    matt76

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    Two things:

    I've found that a mash rest at 50degC makes everything a lot less sticky and gluey when using lots of wheat or oats - might be worth considering with regards to above comments about stuck sparge.

    This year long stout collaboration is worth a read. They went through 12 iterations changing one thing at a time. Scroll down to see the recipe progression - I note they started originally with us05 but eventually settled on Wyeast 1450 (might be harder to find in the UK though).

    Best of luck, enjoy it once it's ready athumb.. :beer1:
     
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  4. Sep 5, 2019 #4

    HarryFlatters

    HarryFlatters

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    Great suggestion. I made a wheat beer last month which included a mash rest and I had no problems with the sparge and hit my numbers.
     
  5. Sep 13, 2019 #5

    HopWroester

    HopWroester

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    Not 100% what you mean by late addition because you have grain and lactose. Personally I'd mash all the grains in one and then add the lactose late boil
     
  6. Sep 14, 2019 #6

    HarryFlatters

    HarryFlatters

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    Late addition because they were cold steeped overnight with the runnings added to the boil with 10 minutes to go.
     
  7. Oct 10, 2019 #7

    HarryFlatters

    HarryFlatters

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    Bit of a bump; life got in the way, and this beer has been sitting on the trub for nearly 4 weeks and on the cacao/coconut/vanilla/rum mixture for nearly 2 weeks.

    I hope it isn't ruined. Hopefully I can bottle it at the weekend.
     
  8. Nov 7, 2019 #8

    HarryFlatters

    HarryFlatters

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    This one turned out really nice, and I think it'll get better by Christmas
     

    Attached Files:

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  9. Nov 7, 2019 #9

    HopWroester

    HopWroester

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    Looks good
     
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  10. Nov 7, 2019 #10

    druid1966

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    yum yum
     
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  11. Nov 7, 2019 #11

    Clint

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    ..just couldn't wait! Shoulda hid it behind the wardrobe.
     
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  12. Nov 7, 2019 #12

    HarryFlatters

    HarryFlatters

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    I was just checking that the carbonation was ok, for science :laugh8:
     
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