Tropical Stout Recipe - THE IRISH GUATEMALAN- DARK MOCHA STOUT
Tropical Stout
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THE IRISH GUATEMALAN- DARK MOCHA STOUT
by 23152 12/17/2016
Recipe Type: All Grain
Batch Size: 5.5 Gallon(s)
Boil Size: 7 Gallon(s)
Boil Time: 60 min
Efficiency: 70%
1600ml starter of 1056 pitched at 2100.
Add 1.5 ABV after adding 25oz Jameson 6.5 1.5=8%
5% - Caramel/Crystal 60 - US
name
Wyeast American Ale 1056
Cocoa nibs soaked in Jameson for 24 hrs
Cups Pete's Dark Guadamalin roast
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (2 )
Tasted on 4/13/2017 by 23152
Notes:
The dark coffee took over a lot of the flavors. Next time use only 1/2 of the amount of dark coffe if going for a dark roast flavor. Otherwise, only use medium roast coffee
Tasted on 1/25/2017 by 23152
Notes:
4 is the rating for now. It's really dark roastie and has some chocolate, but it's a little early to tell the smoothness because it's kind of overwhelming with the roast and dark from the malt and the coffee. Hopefully over time it will calm down and mellow out.
Also, serving temp was 34DF. Just turned it up to 46DF. Turned up serving pressure to 13psi from 5psi. See if this helps. TBC....
THE IRISH GUATEMALAN- DARK MOCHA STOUT
Tropical Stout
5.50
Gallons
Liters
Batch Size
7.00
Gallons
Liters
Boil Size
60
min
Boil Time
1.066
OG
1.017
FG
42.0 IBU (tinseth)
Bitterness
0.63
BG:GU
38.8 ° SRM
Color
70%
Efficiency
6.4 % ABV
Alcohol
225 per 12oz
Calories
Clone This Recipe
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