Named after Isle La Motte, a remote island in Lake Champlain in Vermont. I came up with this because my wife and I wanted to go to Vermont for our honeymoon but couldn't because she had recently started a new job and didn't have enough vacation time. This is a rich chocolaty stout, to be enjoyed when you sometimes don't get what you want.
Fermentables
80% - 2-Row - US
16
37
1
Mash
10% - Chocolate Malt - US
2
34
350
Mash
5% - 6-Row - US
1
35
2
Mash
5% - Crystal 120L - CA
1
33
120
Mash
Hops
Chinook
2
Pellet
Boil
60 min(s)
13
61.6
Goldings
2
Pellet
Boil
1 min(s)
5
1.0
Yeast
White Labs California Ale WLP001
70%
Other Stuff
Cocoa Nibs
4
oz
Secondary
Oak Chips
1
each
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
I am intrigued and will try this out. Lived in VT for 2 years, but never made it to Isla Motte. Can you explain why you chose these hops and what is the purpose of oak chips? Also, do you drop cocoa nibs directly in secondary? Finally, can you tell us about your schedule going from primary to opening the first bottle? Thank you.
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https://brewgr.com/Media/img/mug/41_d.jpg
https://brewgr.com/Media/img/mug/41_t.jpg
I am intrigued and will try this out. Lived in VT for 2 years, but never made it to Isla Motte. Can you explain why you chose these hops and what is the purpose of oak chips? Also, do you drop cocoa nibs directly in secondary? Finally, can you tell us about your schedule going from primary to opening the first bottle? Thank you.
2/9/2017 1:49:29 PM