Chocolate Milk Stout Recipe: Method and Tasting - Brew Dudes скачать в хорошем качестве

Chocolate Milk Stout Recipe: Method and Tasting - Brew Dudes

Chocolate Milk Stout is dark, roasty and luscious. John made this beer to fit in with the nights that are beginning to get colder while also having something special to mature as we get closer to year end. John brewed this stout with lactose and cacao nibs from OliveNation to enhance the flavor profile beyond the base stout. Another twist in this stout is that John DID NOT use roasted barley as some may adhere to traditionally. We loved this one and it will certainly be even better in a few more weeks, perhaps years. Tell us about you Milk Stout and Cacao Nibs experiences in the comments? Also chime in about the debate on Roasted Barley and stouts! Find different beer flavorings from OliveNation here: https://www.olivenation.com/category/... CHEERS! Recipe: OliveNation Chocolate Milk Stout 5 US Gallon Batch WATER Tap Water treated with a Campden Tablet GRAINS & EXTRACT 6 pounds of Pilsen Liquid Malt Extract (LME) 2 pounds Rahr Pale Malt (907 g) 0.75 pounds. Fawcett Pale Chocolate Malt (340 g) 0.25 pounds. English Extra Dark Crystal (113 g) 0.75 pounds. Weyermann Carafa III (340 g) SPECIAL INGREDIENTS 1 pound of lactose 4 ounces of Cacao Nibs soaked in 10 ounces of vodka added at kegging HOPS 1 ounce (28 g) of Nugget Hops at 15.3% AA for 60 minutes YEAST 1 packet of Safale S-04 Mashed at 150 °F (66 °C) for 60 minutes Fermented 2 weeks at 68°F (20° C) Original Gravity: 1.072 Final Gravity: 1.025 ABV: 6.17% #MilkChocolateStout #OliveNation #brewdudes Check out our blog: https://www.brew-dudes.com/chocolate-...