The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Mocha Stout

Rather than adding oatmeal, 3 oz maltodextrin can be added at bottling.

Brewer: Scott Email: Corvus_laval@yahoo.com
Beer: Mocha Stout Style: Sweet Stout
Type: Extract w/grain Size: 5 gallons
Color:
123 HCU (~40 SRM)
Bitterness: 35 IBU
OG: 1.059 FG: 1.020
Alcohol: 5.1% v/v (4.0% w/w)
Water: 2 tsp Gypsum in Steeping water
Grain: 8 oz. American crystal 60L
8 oz. American chocolate
4 oz. American black patent
6 oz. Roasted barley
8 oz. Rolled oats
Steep: steeped for 45 minutes at 140°F.
Boil: 60 minutes SG 1.059 5 gallons
3 lb. Light dry malt extract
3 lb. Amber dry malt extract
1 Tbs Cocoa powder and 2 oz semi-sweet chocolate added at 60 minutes
8 oz lactose, and 1 pot Coffee added at 5 minutes
Hops: 2 oz. Kent Goldings (5% AA, 60 min.)
Yeast: Mutton's Gold
Carbonation: 1.8 volumes Corn Sugar: 2.75 oz. for 5 gallons @ 75°F
1.5 tsp vanilla extract was added at bottling.

Tasting: This is a creamy, chocolaty stout with subtle coffee finish.

Recipe posted 09/15/07.