Cappuccino Stout

[sub82]

Using oats for mouth feel (read that somewhere)!

2,3kg Maris Otter malt
295g Crystal malt (120-140 EBC)
50g Black malt (1300 EBC)
180g Oats

Mash in 10l at 65°C for 60 minutes.

Hops:
20g Magnum 14.0% for 60 min
1tsp Irish Moss for 15 min
10g Cocoa Powder for 15 min
14g Cascade 7.8% for 0 min

White Labs WLP001 California Ale

Final Vol 12l S.G. 1060

 

[RobWalker]

You'd want to mash higher for more sweetness, a low temp mash leaves less dextrines - oats will help more with head and mouthfeel :)

Looks great, good luck with it!

 

[sub82]

Higher as in 68oC, like in the recipe?

 

[RobWalker]

Yes :thumb: up to 70c will give you more sweetness but also less alcohol. If you want to push for even more, you can add dextrine malt and lactose, but that's milk stout territory!

It will be great either way so don't panic :)

 

[sub82]

Thanks!

Still at the experimental stages of all grain and just trying to get a few under the belt!

 

[sub82]

Siphoned this last night so had the obligatory sample!

Not bad - a nice coffee flavour with a creamy feel. Should be better when carbonated.

To get a bit of variation, and also for the craic, I've split it and dry hopped half.

 

[sub82]

This has turned out not bad - might repeat but add some coffee next time. Or I read somewhere about removing part of the wort and reducing it down until thick to give the beer a caramelised sugar flavour.