February competition, Dark Beers

[Nottsbeer]

Thanks for judging, and for the detailed feedback .

 

[tondy79]

For those interested, my oatmeal stout followed this DIY Dog recipe pretty much, though I get much better efficiency than indicated here and I target 19l into the fermenter. I also up the lactose by 10%. I've brewed this a few times now and I think it ends up rich and textured with a really nice mouthfeel. I use US-05 yeast instead of the expensive Wyeast 1056... at some point I might splash out and see what the impact is

https://brewdogrecipes.com/recipes/jet-black-heart

I'm not always a fan of brewdog beers, but this one is a cracker. Also to note that I dont perceive it to be similar to the current "Black Heart" that Brewog have on the shelves.

 

[UKSkydiver]

Here is a link to my brewday for the Moccanilla Imperial Stout - for those that may be interested.

It was a generic imperial / pastry stout base that I then added a vanilla tincture and dry beaned with some crushed roasted coffee beans, hence the portmanteau moniker.

Thanks to Jed for the judging and the feedback - I'm a happy chappy with that result.

 

[Stu's Brews]

I've had a few people ask me for the recipe for me Coffee, Chocolate and Vanilla Porter so here it is for a 20L batch:

Malts (all from Crisp):

• Maris Otter - 3 kg
• Naked Oat - 0.5kg
• Low Colour Chocolate - 0.5kg
• Light Munich - 0.5kg
• Brown - 0.25kg
• Roasted Barley - 0.125kg
• Dark Crystal (400) - 0.125kg

Mash: 67degC for 60 minutes

Hops

• Fuggles - 20g for 60mins
• Bramling Cross - 20g for 30 mins
• Bramling Cross - 20g for 10 mins

Yeast: Lallemand Verdant IPA - 1.5 packs

Water:

• Chloride: 200ppm
• Sulphate: 100ppm
• Mash pH: 5.4

Adjuncts (all added post-fermentation)

• Coffee: 100g of whole bean coffee, added in a muslin bag, left in for 24 hours. For those interested, I used this coffee: https://wogancoffee.com/products/colombia-excelso-oft?variant=41345101103294
• Chocolate: 80g of store bought cacao nibs, added in a muslin bag, left in for a total of 10 days.
• Vanilla: 2 pods, halved, left in for a total of 10 days.

Numbers

• OG: 1.064
• FG: 1.020
• ABV: 5.8%
• IBUs: 35
• EBC: 59

 

[tondy79]

I've had a few people ask me for the recipe for me Coffee, Chocolate and Vanilla Porter so here it is for a 20L batch:

Fantastic, thanks @Stu's Brews, look forward to giving this a go