Biab Chocolate Caramel Vanilla pastry stout with moon pies in the mash
Fermentables
65% - 2-Row - US
16
31
1
Mash
8% - Flaked Oats - US
2
28
1
Mash
4% - Caramel/Crystal 40 - US
1
29
40
Mash
6% - Lactose - Milk Sugar - US
1.5
39
1
Late
4% - Lactose - Milk Sugar - US
1
38
1
Late
6% - Caramel/Crystal 60 - US
1.5
29
60
Mash
2% - Moon pies
0.5
25
2
Mash
2% - Black Barley - US
0.5
22
500
Mash
2% - Chocolate Malt - US
0.5
28
350
Mash
Hops
Columbus
0.5
Pellet
Boil
40 min(s)
15
14.0
Willamette
0.5
Pellet
Boil
30 min(s)
5
4.1
Yeast
Imperial Darkness
75%
Other Stuff
Cocoa powder
5
oz
Boil
Vanilla Bean
1
each
Primary
Cocoa nibs
5
oz
Primary
Caramel extract
1
oz
Primary
Vanilla Bean
1
each
Bottle
Mash Steps
Saccharification Rest
Direct Heat
154
60 min
Special Instructions
1.Mash water is 9.4 gallons
2.Double mill grains at .035
3.Add the following brewing salts to half the mash. .9 grams of Gypsum, 2.8 grams of Calcium Carbonate, 1.9 grams Epsom salt, 3.3 grams of baking soda, 1.4 grams pickling lime
4.Add remaining grains into mash.
5.Mash all grains for 60 minutes
6.Add moon pies to mash with 30 mins to go in nylon bag.
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