Viscount Biscuit Stout

SKU: CMTYRCP-0216 Category: Tags: , ,

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Description

This is a Community Recipe created by mjc-ker

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)


Ingredients Included

Thomas Fawcett – Maris Otter Pale Ale Malt (3000 grams)
Crisp Dark Crystal Malt (800 grams)
Dingemans Biscuit Malt (600 grams)
Crisp Chocolate Malt (300 grams)
Rolled Oats (300 grams)
Phoenix Pellets (16 grams)
Cocoa Nibs 100g (1 packs)
LALLEMAND Nottingham 11g (1 packs)


Method

Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 16
Original Gravity: 1057
Final Gravity: 1013
ABV %: 5.7
IBU: 26

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 1

THE BOIL
Boil time (mins): 60

Additions and timing:

16g Phoenix Pellets @ 60 minutes

Secondary additions and timing:

50g Nibs after main fermentation
Mint flavour to taste at racking time

Yeast: Nottingham
Fermentation temperature/steps: 19

Comments:

Viscount chocolate coated mint biscuit flavour stout

Additional information

Weight 5.149 kg

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