Coffee Stout
The flaked rye is actually crushed and gelatinized whole rye as I had an abundance of locally grown organic rye gifted to me. The special roast is home roasted Rye to a very dark roast level. Set at 70% as I am learning new equipment
[To be named later]. I adjusted batch size to 5.1 (I didn't do good job to record initially). FG 1.016. I calculated Efficiency ranging from 62 to 80%! Used a mint chocolate extract and maybe should did 2oz, not 4oz. But tastes great.
This is based off the Treehouse base receipe for a stout. Will use this as a starting point to brew flavored stouts. The grain build will include Maris Otter, Munich II, Caramel 60, Roasted Barley, Chocolate Malt, and Weyerman Carafa Special II.
Loosely based on Mother's Brewing Winter Grind. Mash high if American Ale yeast, Lower if English Ale yeast.