RECIPES

Nick’s Chocolate Coffee Whisky Stout - 2nd Place Specialty at Westgate Stout Extravaganza 2018

  • Stouts, Wood Aged Stout
  • By Nick Jackson |
  • IBU: 51  |
  • OG: 1.081  |
  • FG: 1.023  |
  • ABV: 7.6%
  • Batch Size: 19L

Grain Bill

Grain EBC %
Maris Otter 6 76.7%
Flaked Oats 2 8.7%
Chocolate Malt 885 4.3%
Roast Barley 591 4.3%
Black Patent Malt 985 2.9%
Crystal Malt - 120L 236 2.9%

Hop Schedule

Name Weight AA Type Time
Warrior 22g 16.2 % Boil 60 Mins
Williamette 35g 4.7 % Boil 25 Mins
Williamette 50g 4.7 % Boil 10 Mins

Mash Steps

Step Temp Time
° C Mins

Yeast

Name Amount Type
Safale US-05 2 Pkg Dry

Notes:

Founders KBS Clone based on: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/

75 g bittersweet chocolate and 50 g cacao powder added to the boil at 15 mins. Coffee additions as per recipe linked above.

Used Bru’n water ‘Black full’ water profile.

Fermented with 2 packets of US05 for a week at 18 then rose to 21 to help finish up.

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