Tuesday, November 6, 2012

Moca Stout

My next beer is going to be a Moca Stout. I am going to use Northern Brewer's "Chocolate Milk Stout" kit with the addition of Yuban Coffee. Should be done January.




KIT INVENTORY:

SPECIALTY GRAIN
-- 0.25 lbs English Extra Dark Crystal
-- 0.75 lbs Fawcett Pale Chocolate Malt

FERMENTABLES
-- 6 lbs Dark malt syrup
-- 1 lb Lactose

HOPS & FLAVORINGS
-- 1 oz Cluster (60 min)
-- 0.5 oz Cluster (30 min)
-- 4 oz Cacao Nibs (add to secondary for 2 weeks)

YEAST
-- DRY YEAST (DEFAULT): Safale S-04. Optimum
temperature: 64–75°F

PRIMING SUGAR
-- 5 oz Priming Sugar (save for Bottling Day)

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