If you're new to my blog, I recommend you start at the beginning to have the opportunity to truly learn from my mistakes and laugh at my failures.
My intro post can be found here:
Intro & My First Home Beer Brewing Kit
From there you can navigate forward using the Archive on the right side of the page.
Click the "Recipes" tab at the top of the page to see my entire list of original recipes and tasting notes.
Shred's Irish Mocha Stout #1:(6 Gallon Batch)
Ingredients
Malt:
Mountmellick Irish Stout Hopped Malt Extract & Yeast Kit (4 lbs)
Northwestern Dark Malt Extract (3.3 lbs)
Hops:
1 oz Willamette pellets
Adjuncts:
8-10 fl. oz. strong, cold-brewed espresso
4 oz. cocoa nibs
Step-by-step:
Boiled extracts for 60 minutes.
Willamette pellets in muslin sock added for last 10 minutes of boil.
Moved to fermenting bucket and topped to 6 gallons with cold tap water.
Cooled to 78F.
Primary - 7.8 Gallon bucket with airlock
OG = 1.042
Pitched at 78F
1 week at ~68-70F
Boiled (3) pint-sized canning jars.
Left jars 2/3 filled with boiled water, capped and chilled overnight.
Added 2-3 ounces of course-ground espresso beans to each jar.
Allowed to steep for 48 hours.
Secondary - 6 Gallon Carboy with airlock
SG = 1.022
Cocoa nibs & cold brewed coffee added
(I put a sanitized coffee filter over my funnel to keep grounds out)
(I put a sanitized coffee filter over my funnel to keep grounds out)
1 week at ~68-70F
SG was stuck at around 1.022 - added champagne yeast with minimal (maybe 1 point) success.
In the future I will not use the yeast packet that comes with extract kits.
FG - ~1.022
Bottled to 2.3 vols CO2 with 4.5 oz corn sugar.
Bottle conditioned for 5 weeks.
Tasting notes:
Not sweet despite the high FG.
Definitely noticeable coffee flavors, but not overbearing.
Cocoa notes are there, but more might be nice.
A little metallic flavor, but not so much as to taste "off". In earlier tastes this was more prevalent. Maybe this flavor will age out. (edit - a year later and it still hasn't. I blame the unfiltered tap water that was used).
Very little lacing on the glass.
In future revisions I may tweak this one to make it slightly creamier using lactose.
Might have been better kegged and carbed with nitrogen.
All-in-all, I'd call it a success for a first attempt and just in time for St. Patty's Day!
SG was stuck at around 1.022 - added champagne yeast with minimal (maybe 1 point) success.
In the future I will not use the yeast packet that comes with extract kits.
FG - ~1.022
Bottled to 2.3 vols CO2 with 4.5 oz corn sugar.
Bottle conditioned for 5 weeks.
Tasting notes:
Not sweet despite the high FG.
Definitely noticeable coffee flavors, but not overbearing.
Cocoa notes are there, but more might be nice.
A little metallic flavor, but not so much as to taste "off". In earlier tastes this was more prevalent. Maybe this flavor will age out. (edit - a year later and it still hasn't. I blame the unfiltered tap water that was used).
Very little lacing on the glass.
In future revisions I may tweak this one to make it slightly creamier using lactose.
Might have been better kegged and carbed with nitrogen.
All-in-all, I'd call it a success for a first attempt and just in time for St. Patty's Day!
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