75 % of total grain bill should be a base malt extract syrup. Probably pale ale extract, or if you are feeling fancy the Maris Otter one, if they have it. 6.6 % Weyermann Carafa III De-Husked, 6.6% Crisp Pale Chocolate (that one they may not carry, so ask for a comparable substitute. For reference, it's 220 SRM for color) 4.4% Crystal 120L, and 7.4% Lactose
Fermentables
74% - MCI Irish Stout
16.2
0
0
Mash
7% - Carafa III - DE
1.5
32
525
Mash
7% - Pale Chocolate - UK
1.5
32
200
Mash
5% - Crystal 120L - CA
1
33
120
Mash
7% - Lactose - Milk Sugar - US
1.6
41
1
Late
Hops
Cluster
0.5
Pellet
Boil
60 min(s)
7
9.0
Cluster
0.5
Pellet
Boil
30 min(s)
7
6.9
Yeast
Wyeast American Ale 1056
75%
Other Stuff
Yeast Nutrient
0.1258
oz
Primary
whirlfloc
0.0484
oz
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Steep grains for 30 mins at 155 degrees
2.Take off heat. Add liquid malt extract and lactose. Stir well.
3.Return to heat. At start of boil add 1 oz. hops
4.Add .5 oz hops after 30 minutes.
5.Cool to below 80 degrees and transfer to the fermenter.
6.Aerate the wort then pitch the yeast.
7.Store in a dark place for 7 - 14 days.
8.Transfer to secondary for 3 - 4 weeks. Add 4 oz cocao nibs 2 weeks before bottling.
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