Triple Chocolate Coffee Milk StoutWinter is in full swing in Colorado. We just set a record for February snow fall and the temp is 15 F outside. Know what that means? Time for some Stout! I was talking with my buddy John and we were both reminiscing about a Chocolate Stout he had brewed last year. He also mentioned that he had coffee from a local rooster, Coda Coffee. With that in mind we set out to brew a Chocolate Coffee Milk Stout. The only problem was deciding what yeast we wanted to use. Last year the Stout was brewed with Ringwood yeast, which I personally hate because of the aromas it produces in the finished product. Long story short we decided to brew a 12 gallon batch and split it into 3 carboys with 3 different yeast strains, and so Triple Chocolate Coffee Milk Stout was born!
The recipe was the same as last year but with a bigger batch size.
|2 of the 3 strains we were using|
15 pounds 2-Row Base Malt
2.5 pounds Chocolate Malt
1 pound Flaked Barley
2 oz East Goldings @ 30 minutes
Yeast (Bought from local company Inland Island)
INISBC-361: Continental (Ringwood)
INISBC-315: English Ale V (Listed as good for ESBs)
INISBC-316: English Ale VI (Not sure but has to be better than Ringwood!!)
|At 14 hours all three were already fermenting away.|