Oat Monster Milk Chocolate Stout (2 ratings)

All Grain Recipe

Submitted By: Liebert (Shared)
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Brewer: The Brew Ruler
Batch Size: 5.50 galStyle: Oatmeal Stout (13C)
Boil Size: 8.76 galStyle Guide: BJCP 2008
Color: 45.9 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 19.8 IBUsBoil Time: 60 min
Est OG: 1.095 (22.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 9.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 9.60 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs Barley, Flaked (1.7 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs Roasted Barley (300.0 SRM) Grain 7
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
1 lbs 8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 9
0.50 oz Magnum [14.0%] - Boil 60 min Hops 10
0.65 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 11
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 12
1.00 Crème de Cacao (Secondary 7 days) Misc 13

Taste Notes

Is almost overly sweet for the first week after keging but quickly dies down and becomes super Yummy.

Ratings

Freaking Outstanding

by Liebert

My Go to Winter Stout that everyone loves. I've done side by sides with some of the best chocolate stouts and it is up there with the best. Find the Crème de Cacao at any liquor store. Use the whole bottle and let it ferment off in the secondary. It will leave that rich chocolate flavor. Enjoy

Question

by Kdeez

This will be my 3rd brew so I apologize for the questions.. Did you add a whole 1 liter of the creme de cacao to the secondary? I'm about to brew this recipe this week. I'm also planning on bottling it so should I cut back on the corn sugar? Any tips would be greatly appreciated!

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