Happywanderer
Well-Known Member
Ok. Bout to brew a stout based off NB coffee stout kit, but making with what my LHBS has on hand....need your feedback on my ideas for this brew.
Here's the details:
Specialty Grains
.5lbs Chocolate ~450*L
.5lbs Black ~500*L
.5lbs Crystal 80*L
Malt
7lbs Light DME (or amber)
Hops
1oz nugget or target @ 60mins
1oz fuggle US @ 15 mins
Extras.
4oz Coarse ground dark roast coffee @ flame out
6oz cacao nibs in secondary (soaked in a bit of bourbon)
2 vanilla beans in secondary (soaked in a bit of bourbon)
Yeast Starter from WY1968
Calculated values
OG 1.064
FG 1.020
IBU 40.6
SRM 40L
ABV 6.1
The calculated numbers at middle of the style for an American stout.
Will primary for 1 week and secondary for two weeks. Bottle condition and pop 1 after 2 weeks to check carbonation and flavor.
Any ideas? And... Could I get away with adding 1lbs of flaked oats to the steep? I know most say oats are for AG or PM brewing... I don't want the sugars from the oats - but am trying to get some of that smooth mouthful from an oatmeal stout.
Here's the details:
Specialty Grains
.5lbs Chocolate ~450*L
.5lbs Black ~500*L
.5lbs Crystal 80*L
Malt
7lbs Light DME (or amber)
Hops
1oz nugget or target @ 60mins
1oz fuggle US @ 15 mins
Extras.
4oz Coarse ground dark roast coffee @ flame out
6oz cacao nibs in secondary (soaked in a bit of bourbon)
2 vanilla beans in secondary (soaked in a bit of bourbon)
Yeast Starter from WY1968
Calculated values
OG 1.064
FG 1.020
IBU 40.6
SRM 40L
ABV 6.1
The calculated numbers at middle of the style for an American stout.
Will primary for 1 week and secondary for two weeks. Bottle condition and pop 1 after 2 weeks to check carbonation and flavor.
Any ideas? And... Could I get away with adding 1lbs of flaked oats to the steep? I know most say oats are for AG or PM brewing... I don't want the sugars from the oats - but am trying to get some of that smooth mouthful from an oatmeal stout.