Smokier (or not) chocolate stout

-6tsp gypsum (add to water before it boiled) 
Grain
     -3.2kg LME base
     -300g Crystal 120
     -300g Roasted Barley
     -300g Black malt
     -200g Chocolate malt
     -100g smoked malt
Hops
     -60g Northern Brewer Hops
     -30g Goldings
-Windsor ale yeast
-175g dextrose

Augmented with 1 cup of steel-cut oats toasted to medium brown and seven seconds of coarse coffee. (maybe rolled oats are better?)

Oats added at eight minutes into boil. 

Gypsum was added as water was coming to a boil for grain steep.

Northern brewer at start. Golding's 10 minutes from end of boil.

Dec 7, 2014
Sat in primary for seven days. Transferred to secondary leaving two inches of beer behind.

Flavour was stouty...but a little sour. Time will help.

Dec 14, 2014 
SG reading is 1.015. Will check tomorrow to see if it's still going down or stable. 

Flavour has mellowed some. Missing the coffee taste from last time. Chocolate is more present. No smoke. Maybe we should smoke our own barley next time? Will have to remake previous recipe. 

Taste

Didn't use as much sugar as I should have when bottling. Only used about 1/3 of a package. 1/2 -2/3 is probably ideal.

Flavour is good... Nice body... Smooth chocolaty taste. No smokiness.

Maybe I'll smoke my own malt next time.

Smoked Coffee Stout

  • 6tsp gypsum (add to water) 
  • 3.2kg LME base
  • Grain
    • 350g Crystal 120
    • 300g Roasted Barley
    • 300g Black malt
    • 200 Coffee Malt
    • 50g smoked malt
  • 60g Northern Brewer Hops
  • 30g Goldings
  • Windsor ale yeast
  • 2/3 bag of dextrose (for bottling)

Augmented with 1 cup of rolled oats toasted to medium brown and one mug of coffee.

Gypsum was added 5 minutes into 30 minute grain steep.

pecific gravity read at 79 degrees is 1.114 + 0.0025 to account for temp = 1.1165

Potential alcohol is 16%, which is stupid high. 

Did not test final gravity. ABV is less than IPA...but still strong.

Beer spent 3 weeks in primary. Little white spots formed on top before bottling.

Used 1/2 bag dextrose for priming. Beer is not super bubbly...but appropriate for a stout.

Taste is great. I would go more smokeed malt next time. Coffee flavour is just right.