Mocha Latte Stout 
All Grain Recipe
Submitted By: alvaud (Shared)
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| Brewer: D.A.M.M. Good Brewing | |
| Batch Size: 10.00 gal | Style: American Stout (20B) |
| Boil Size: 13.44 gal | Style Guide: BJCP 2015 |
| Color: 34.7 SRM | Equipment: All Grain - Large 10 Gal/38 l - Stainless |
| Bitterness: 20.9 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 2 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 1 lbs |
Carafa III (525.0 SRM) |
Grain |
4 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 2.75 oz |
Fuggle [4.5%] - Boil 60 min |
Hops |
7 |
| 3 lbs |
Milk Sugar (Lactose) [Boil for 60 min] [Boil] (0.0 SRM) |
Sugar |
8 |
| 8.00 oz |
Cocoa Powder (Boil 5 min) |
Misc |
9 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
10 |
| 5.71 oz |
Cacao Nibs (Secondary 7 days) |
Misc |
11 |
| 2.00 tsp |
Vanilla Extract (Secondary 7 days) |
Misc |
12 |
| 28.00 oz |
Espresso (Bottling 0 min) |
Misc |
13 |
Notes
4oz of cocoa powder to boil or nibs to the secondary
SEE RECIPE SHEET FOR SPECIFIC DIRECTIONS
2/18/2023 Notes
Add Cocoa powder a 4-6 oz of reserve wort and create a slurry, Ensure there are no clumps and that all the powder is saturated. Pour into Boil.
Soak Cocoa nibs in vodka for 3 days prior to adding nibs to secondary. Sanitize a muslin sack, Drain nibs and discard vodka. Tie off muslin sack loosely and add the cocoa nibs in a swirling motion to fermenter.
11/12/23 - increased lactose to 1.5lb, help with the bitterness of the coffee/hops and provide more texture.This Recipe Has Not Been Rated
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