Chocolate Vanilla Cream Stout
Sweet Stout • All Grain • 10 gal
I've tried with ecuadorian 75% chocolate but cocoa butter kills head retention
January 19, 2010 11:04am
Ingredients (All Grain, 10 gal)
- 6.54 lbs
2-Row Brewers Malt;Briess
2-Row Brewers Malt;Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6.55 lbs
Cargill Two-Row Pale;Cargill Malt
Cargill Two-Row Pale;Cargill Malt
This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.
- 2.44 lbs
Roasted Barley;Thomas Fawcett
Roasted Barley;Thomas Fawcett
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.05 lbs
Chocolate Malt;Thomas Fawcett
Chocolate Malt;Thomas Fawcett
Roasted coffee flavor.
- 1.51 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 0.95 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .75 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- .75 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.6 oz
Cascade -5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Cascade -5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2lb
Cocoa Powder -Boil Time 15 (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 4ea
Vanilla (whole bean) -Boil Time 15 (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
Wyeast1056American Ale™
Wyeast1056American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 13 -Stout
Subcategory: B -Sweet Stout
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.052 | 1.044 -1.060 | |
Terminal Gravity: | 1.017 | 1.012 -1.024 | |
Color: | 34.7 SRM | 30 -40 | |
Alcohol: | 4.6% ABV | 4% -6% | |
Bitterness: | 31.8 IBU | 20 -40 |
Discussion
Good Basic Stout but something Missing
2015-10-10 4:20pm
a good basis to develop a more robust or attractive stout. There is not enough depth in flavour or smell. Will look at this again and try to squeeze a little more into it. I note comment on head retention. Will post my findings. Nice one thanks.