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/brewing-ingredients.html
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-milk-stout-recipe-tasting-notes/8336