-------------------------------------------------- receita original 20 litros v 6.0 OG 1.062 FG 1.016 Strike water 18L Sparge water 9L Levedura M15 (Mangrove Jacks) - 18.5ºC (18-22ºC) 3.8 kg Malte Pale (Maris Otter) 0.41 kg Crystal Dark (Muntons) - 160L 0.32 kg Aveia em flocos (Castle Malting) 0.26 kg Carahell (Swaen) - 8L 0.26 kg Biscuit (Swaen) - 23L 0,22 kg Malte Chocolate B (Swaen) - 338L 0.1 kg Black (Muntons) - 413L 75 min total Fervura -60 min: 10g Galena -15 min: 10g Galena -15 ...
Coffee, vanilla, cacao nib milk stout
It's important that you brew with whole coffee beans instead of grounds or actual cold pressed coffee. You will still get the coffee flavor but without the color; necessary for a white stout. Since there is no dark roasted malt or chocolate notes as a result - the cocoa nibs will add the appropriate notes you want from a stout.