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Author Topic: Mocha-Latte Stout - extract kit  (Read 2926 times)

CorronZenith

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Mocha-Latte Stout - extract kit
« on: February 29, 2016, 04:29:41 PM »

MOCHA-LATTE STOUT



ABOUT THE BEER
Mocha-Latte Stout by CorronZenith and Greedy Dragon Brewing (this is a slightly edited prefered version).

Fermenter volume: 19
Days in primary: 14
Days in secondary: 0
Fermentation temperature: 20-22C

OG: 1.060
FG: 1.020
ABV: 5%
IBU: 60
SRM: 19.50

BEFORE THE BREW DAY
The day before brew day, coarsely grind or quickly blitz in a food processor, the espresso beans and place them in a container of 1.5-2litres of water and place them into the fridge – steep for a minimum of 12 hours.

Spread 3 cups (300g) of rolled oats evening out onto a tray lined with baking paper and roast in a 180C oven until the oats look golden then set aside and cool. 


KIT
1.700kg - Cooper's Stout

ADDITIONAL EXTRACTS, SUGARS AND STEEPING GRAINS
0.300kg - Rolled oats, toasted (steep @ 60-65C for 60 mins)
1.500kg - Dark liquid malt extract
0.500kg - Lactose
0.120kg - Dextrose (If bulk priming)

HOPS
30g - Galaxy - 14.25%AA hop tea


YEAST
Kit, pitch dry


MISC INGREDIENT
100g - 85% cocoa dark chocolate
100g - roasted espresso beans
3 tablespoons - cocoa powder
3 - teaspoons natural vanilla concentrated extract


MISC PROCESS
1, Add roasted oats into a grain bag and place in 4L / 1.05 Gal of 60-65 C / 149-158 F  water, then keep the temperature of the water between 60-65 C / 149-158 F  for 1 hour (stir this mixture around every so often)
2, once the hour long steep is complete put grain bag in a strainer/colander over the pot and rinse it a few times with some boiled water – until the runoff is relatively clear
3, Add the cocoa powder and the broken up chocolate block - stir gently until combined/dissolved (add some more heat if need be, just don’t boil!)
4, Proceed to stir in lactose followed by the stout extract tin and the extra dark malt (it’s preferable to have tins siting in some hot water to loosen the liquid before opening them)
5, Place the hop pellets into a container with 600mls of boiling water then let steep for 20-30 mins – then pour into FV 
6, Pour the grain/extract mixture along with the filtered cold brewed coffee (filter with a fine strainer/colander) into the fermenter and top-up the rest with filtered cold or room temp water up to the 19 litre mark and stir/aerate
7, Check temp, add hot or cold water to fermenter until the temp is approximately 20-23 C / 68-73 F 
8, Take hydrometer reading and record it down
9, Pitch yeast, seal up the FV (airlock etc.) and place in a dark area that roughly has a constant temp of around 20-23 C / 68-73 F 
10, When you have taken two consecutive hydrometer readings (approximately 2 weeks from yeast pitch) record the final number
11, using the FV spigot, pour out roughly 300mls of the fermenter wort and stir in the 3 teaspoons of the vanilla extract – following this gently stir the mixture into the fermenter vessel with a sanitized spoon (be careful not to splash / aerate)
14, proceed to bottle or keg
« Last Edit: July 07, 2016, 09:43:52 PM by DamoNinja »

rustcp

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Re: Mocha-Latte Stout - extract kit
« Reply #1 on: July 31, 2016, 11:34:12 AM »
Oooooo, I think I'll have a go at this one!

The recipe says occasionally rinse until the rinse water is clear for the oats. Do you use all the water? Is this a significant amount?

CorronZenith

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Re: Mocha-Latte Stout - extract kit
« Reply #2 on: July 31, 2016, 07:11:47 PM »
Oooooo, I think I'll have a go at this one!

The recipe says occasionally rinse until the rinse water is clear for the oats. Do you use all the water? Is this a significant amount?
It was roughly 600 mils - 1 litre of boiling water that I poured over the oats in the grain bag. You wont be disappoint mate, this stout is a treat.

Sent from my SM-G900I using Tapatalk


Twogunrocky

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Re: Mocha-Latte Stout - extract kit
« Reply #3 on: November 05, 2016, 08:42:10 PM »
Mate, Lactose is a bit unspecific...... what did you use?
As I get older, gravity becomes more and more annoying... but on the other hand increasingly important, depending on your point of view!

DamoNinja

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Re: Mocha-Latte Stout - extract kit
« Reply #4 on: November 06, 2016, 02:25:25 AM »
Mate, Lactose is a bit unspecific...... what did you use?

Fermenting:
17 BIPA

Bottle aging:
Oaked sour ale '16
Coffee stout '15
Oaked apple cider '15
Barleywine '14

Keg 1: Golden ale
Keg 2: Not-17 BIPA
Keg 3: Not-17 BIPA
Keg 4: Mongrel //
Keg 5: EMPTY :(

Mini keg 1: Golden ale
Mini keg 2: Empty!
Mini keg 3: Damo's BIPA

Pipeline: ??

combat32

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Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

Twogunrocky

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Re: Mocha-Latte Stout - extract kit
« Reply #6 on: November 07, 2016, 09:42:25 AM »
Ahh.... Lactose powder, that's great thanks, i'm brewing this up this week for christmas... can't wait to try it!!!
As I get older, gravity becomes more and more annoying... but on the other hand increasingly important, depending on your point of view!

 

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