I been so excited about making this stout. Lo and behold, I woke up today and did not feel like brewing. But I made a promise to follow through, so I got up and made it happen! Looks promising!
Extract Recipe for 5 gallon batch:
6.6 lbs of Liquid Malt Extract (LME) - Pre-boil
3 lbs of Dry Malt Extract - Whirlpool after boil
Looking to go big - Over 9 lbs of Malt should get me around 8% ABV, but we will see how the fermentation and gravity readings go..
Steeping Grains at 155 Degrees Fahrenheit:
1 lb Light Munich Malt
1 lb. Chocolate Malt
.50 lb. Roasted Barley Malt
.50 ln Crystal Malt
.50 lb Flaked Oats
.50 lb. Biscuit Malt
Hops:
1.25 oz East Kent Goldings at beginning of 60 min. Boil.
1. Tsp. of Irish Moss with 10 minutes left of boil
2 oz Organic Cocoa Powder with 10 minutes left of boil
1 lb of Lactose Sugar
Yeast:
Scottish Ale Wyeast 1728 starter
**Adjuncts:**
????
I have a few ideas for how I will get more cookies and creme flavor. I have the grain bill, cocoa, and lactose working so far for some Milk n Cookies flavor, but there will be more added to secondary.
Option 1:
I have an Oreo Pudding mix. It’s full of garbage and gelatin so I would go mad scientist on it and break it down for it to be usable. It has the flavor I need but I will need to maybe boil it down and crystalize it into a powder.
Option 2:
I have some Oreo and Graham Cracker pie crusts, more cocoa, and 2 Ghirardelli White Chocolate Baking bars. If I can make a white chocolate pie/sandwich and put it into a mesh sleeve, and have those flavors drift into the secondary. But also, there's a lot of artificial garbage I do not want in the beer. I do not want artificial junk, fat, oil, other flours and sugars messing up the beer so I want fermentation to end and for it to be limited in its exposure.
Waiting for the beer to cool down but it smells like a nice grainy batch of hot cocoa so far! I will sample it after fermentation and see what cookie flavor we have so far, and then try to add more as needed. Wish me luck!!!
Of course, what is a brew day without the proper liquid encouragement. Here is a Hazy IPA by Noon Whistle called “Ghostface Gummy.” Excellent OJ Bomb with masterful use of hot pepper. Just enough to coat the pallet and assert itself, but still lets the hops and milky texture take the lead. What an amazing series, and I love the 360 degree open can!
Love the play by play! This is the closest I come to beer making besides sampling the finished product!
Thanks for coming along on the ride! I will keep updating! Right now the beer is fermenting like crazy so I took a video! Might try Dtube out for the first time.
Congrats on the successful brew day! EKG's a nice hop choice for a stout - we use it in our foreign export stout and the soft, floral character of the hops blends well with the roasted character of the dark malts. I wish you a successful fermentation!
Thank you! I took your advice and looked into the Scottish yeast and ultimately went with it, I appreciate your advice on that one, hopefully it works out! It is bubbling like crazy right now!
Sounds tasty.
hope it turns out great for you. thanks for sharing the process!
Can't wait to try it!
Thanks for your support, I am sure you and Alex will be first to try :)
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