Oatmeal Chocolate Milk Stout (Brann's Breakfast Stout)

Discussion in 'Complete and Brewed Recipes' started by BrannBrew, Jun 27, 2017.

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  1. Oct 2, 2018 #21

    Alex.mc

    Alex.mc

    Alex.mc

    Active Member

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    There was a little discussion above about it, but I used Maltmiller's recipe generator to order up all the ingredients. That was a very pleasant experience! No wastage.
     
  2. Oct 2, 2018 #22

    BrannBrew

    BrannBrew

    BrannBrew

    Damo Brann

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    I brewed this 26th May 2017 did a split batch keg/bottle according to one of my blog posts on 23rd june 2017 the bottles and I gave big thumbs up. I started drinking the keg 12th June. So should be plenty of time.
    I just used raw, none grounded, ones I got where from the supermarket almost like button shapes, but defiantly checked they were 100% cacao nibs. Coffee was bought ground coffee, just straight up put the grounds in. I how have a coffee grinder so can freshly grind my coffee, which probably wont make a big difference.
    [​IMG]
    Your welcome, I'm pleasantly surprised how this has been received, does want me to make it again.
     
  3. Oct 14, 2018 at 4:50 PM #23

    Alex.mc

    Alex.mc

    Alex.mc

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    2 weeks of fermentation...... and I seem to be stuck at 1.030?
    Stuck fermentation I assume?
    It was held pretty carefully at 19-22c

    Tasted good, albeit a little sweet, but I assume thats the remaining sugars un-fermented?

    Suggestions anyone? This is my firsat stuck fermentation.
     
  4. Oct 15, 2018 at 9:45 PM #24

    Kenboy

    Kenboy

    Kenboy

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    I'm still kit brewing but enhancing. My next brew for Christmas I was thinking on a milk stout. Maybe also adding coffee and cacao.

    How much lactose would you recommend I add to a 23l kit? Also what's the best method of when to add?

    Will probably use the mocha porter kit by Young's, or maybe just get a chance Wilko stout then add coffee and chocolate after 7 days in fv.

    Cheers
     

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