grogdog Posted December 12, 2018 Share Posted December 12, 2018 ill put this in here for some blethering BIAB Tin of coopers stout 2kg pale malt 800g of oats 100g cacao nibs 200g molasses This will be the next one down, ill pull out my crab boiler cant remember the size its 20 or 25L, not as big the the crown. Ill try not to screw this one up to bad Link to comment Share on other sites More sharing options...
ben 10 Posted December 13, 2018 Share Posted December 13, 2018 i have not used cacao nibs before. oats i have and i think ballsed up the cereal mash, still good though. all the best and let us know how it goes. the fat cun cun cun cun troller.... Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 13, 2018 Share Posted December 13, 2018 Really interested to see how this turns out since I have all minis the nibs on hand . Link to comment Share on other sites More sharing options...
grogdog Posted December 14, 2018 Author Share Posted December 14, 2018 Thanks for the encouragement mates. I dont need to do a cereal mash because im using quick oats. Going to boil the oats into goop before mashing it with the malt. http://scottjanish.com/case-brewing-oats/ ----------oat brewing info Would love to smash it up with some EKG for the nose. Link to comment Share on other sites More sharing options...
Beer Baron Posted December 14, 2018 Share Posted December 14, 2018 I use quick oats and just add them into the mash with the rest of my grain. I think you can do that with the quick kind. Somone else will get into the technical side of why. I suck at being technical!! BB Link to comment Share on other sites More sharing options...
grogdog Posted December 16, 2018 Author Share Posted December 16, 2018 So turned the oats into goop in a pot with about 4 liters of water and brought to the boil. Can taste how slick the oat juice is. 8L of strike water @69C and it dropped to 63C when i put the bag in so i brought it back up to 68C. When I removed the bag after 60mins the wort had dropped to 59C Rinsed/sparged/dipped bag in separate pot 6L @ 53C (53 because thats what it cooled to by the time i used it. Boiled for 60mins, added coopers stout and molasses for last 5 minutes. Boiled cacao nibs in some wort separately on the stove because i didn't want the nibs being left behind in the urn, so using cacao powder would avoid that step. Cacao smells so chocolatey and decadent. Ended up with 9.5L in FV. Topped up with ice bricks until 23C Pitched re hydrated Nottingham. OG 1050 @ 19L. Not sure what that makes my efficiency. Sittting here drinking my morning coffee caramel cuppacino gives me the idea for a caramel stout Also, saw some Date syrup in the macro section at woolies. Link to comment Share on other sites More sharing options...
Beer Baron Posted December 17, 2018 Share Posted December 17, 2018 Looks good GROGDOG!! I still have 2 bottles of my choc/vanilla oatmeal stout from early this year. I thought I’d age them a bit to see how they change. I really should’ve brewed my stout for winter next year but I’m lazy.. Link to comment Share on other sites More sharing options...
grogdog Posted December 17, 2018 Author Share Posted December 17, 2018 11 hours ago, Beer Baron said: Looks good GROGDOG!! I still have 2 bottles of my choc/vanilla oatmeal stout from early this year. I thought I’d age them a bit to see how they change. I really should’ve brewed my stout for winter next year but I’m lazy.. Cheers Baron. Howd the stout go down? Link to comment Share on other sites More sharing options...
Beer Baron Posted December 17, 2018 Share Posted December 17, 2018 Well I’m not a huge fan of stouts but I actually really liked it Link to comment Share on other sites More sharing options...
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