Oatmeal Stout Recipe - La Noire Revient

Recipe Info

Recipe Image

La Noire Revient

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
A Chocolate coffee Stout, made with Ghiradelli chocolate and Nestle's Quick

Fermentables

76% - 2-Row - US
7
37
1
Mash
11% - Chocolate Malt - US
1
34
350
Mash
11% - Flaked Barley - US
1
32
2
Mash
3% - Black Malt - US
0.25
28
500
Mash

Hops

Willamette
1
Pellet
Boil
60 min(s)
5.3
20.2
Fuggles
0
Pellet
Boil
5 min(s)
4.8
0.0

Yeast

White Labs Dry English ale WLP007
75%

Other Stuff

Dextrose
6
oz
Boil
Nestle's quick
8
oz
Boil
Coffee
19
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash: 152 deg F for 60 minutes
2.
Sparge: 190-200 degree
3.
Add Nestle's Quick 5 at end of boil
4.
Mix Ghiradelli chocolate in secondary fermentor

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

La Noire Revient
Oatmeal Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.012 FG
  • 20.2 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 34.9° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 166 per 12oz Calories
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