SaigonBlaze
New Member
Having tried Omnipollo's Hazenut cupcake at Beavertown's Extravaganza this year, I'm hooked on the idea of a praline milk chocolate stout - by which I mean a stout that tastes like a milk chocolate praline: A milk chocolate stout, not a chocolate milk stout!
I've whacked together a recipe in Beersmith, any feedback appreciated. Mashing hot. I'm obsessed with getting it thick and viscous; my last stout was disappointingly thin (I think we mashed too cool because we didn't heat up the mash tun properly) so I'm going hell bent for leather this time - oats, flaked barley, and carapils too. I'm adding crystal for a bit of caramel, which i think will suit the style. The pilsner malt is there to ramp up the diastatic power, as I've only got a limited amount of MO that I need to use up. Hops are chosen based on what I have/need to use, and boiled to hell to get rid of aroma.
7.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 71.1 %
0.75 kg Oats, Flaked (2.0 EBC) Grain 2 7.6 %
0.75 kg Pale Chocolate Malt (600.0 EBC) Grain 3 7.6 %
0.50 kg Barley, Flaked (3.3 EBC) Grain 4 5.1 %
0.25 kg Caramel/Crystal Malt - 60L (150.0 EBC) Grain 5 2.5 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6 2.0 %
0.20 kg Pilsner (2 Row) UK (2.0 EBC) Grain 7 2.0 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 8 1.0 %
0.05 kg Carafa III (1034.3 EBC) Grain 9 0.5 %
0.05 kg Caramel/Crystal Malt - Extra Dark (500.0 EBC) Grain 10 0.5 %
42.00 g Brewer's Gold [8.50 %] - First Wort 90.0 min Hop 11 36.6 IBUs
10.00 g Chinook [13.00 %] - Boil 90.0 min Hop 12 12.1 IBUs
28.00 g Brewer's Gold [8.50 %] - Boil 75.0 min Hop 13 21.7 IBUs
200g lactose
Est Original Gravity: 1.092 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 70.4 IBUs
Est Color: 81.1 EBC
Calories: 868.4 kcal/l (let's not worry about that, eh?)
Mash: Single Infusion, Full Body, Batch sparge
I'll add either hazelnut extract or frangelico to get the praline taste finished.
I've whacked together a recipe in Beersmith, any feedback appreciated. Mashing hot. I'm obsessed with getting it thick and viscous; my last stout was disappointingly thin (I think we mashed too cool because we didn't heat up the mash tun properly) so I'm going hell bent for leather this time - oats, flaked barley, and carapils too. I'm adding crystal for a bit of caramel, which i think will suit the style. The pilsner malt is there to ramp up the diastatic power, as I've only got a limited amount of MO that I need to use up. Hops are chosen based on what I have/need to use, and boiled to hell to get rid of aroma.
7.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 71.1 %
0.75 kg Oats, Flaked (2.0 EBC) Grain 2 7.6 %
0.75 kg Pale Chocolate Malt (600.0 EBC) Grain 3 7.6 %
0.50 kg Barley, Flaked (3.3 EBC) Grain 4 5.1 %
0.25 kg Caramel/Crystal Malt - 60L (150.0 EBC) Grain 5 2.5 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6 2.0 %
0.20 kg Pilsner (2 Row) UK (2.0 EBC) Grain 7 2.0 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 8 1.0 %
0.05 kg Carafa III (1034.3 EBC) Grain 9 0.5 %
0.05 kg Caramel/Crystal Malt - Extra Dark (500.0 EBC) Grain 10 0.5 %
42.00 g Brewer's Gold [8.50 %] - First Wort 90.0 min Hop 11 36.6 IBUs
10.00 g Chinook [13.00 %] - Boil 90.0 min Hop 12 12.1 IBUs
28.00 g Brewer's Gold [8.50 %] - Boil 75.0 min Hop 13 21.7 IBUs
200g lactose
Est Original Gravity: 1.092 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 70.4 IBUs
Est Color: 81.1 EBC
Calories: 868.4 kcal/l (let's not worry about that, eh?)
Mash: Single Infusion, Full Body, Batch sparge
I'll add either hazelnut extract or frangelico to get the praline taste finished.
