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Bodie's chocolate honey stout

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yabodie

Senior Member
Lifetime GotMead Patron
Mar 17, 2006
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I have not finalized the recipe yet (trying to mimic DFH world wide stout), but I have ideas in my head, but something like this:

Planned brewday 7-3-08

5 gallons batch, 70% brewhouse efficiency, batch sparging

9lbs Marris Otter
9lbs Orange blossom honey
2lbs Carapils
2lbs chocolate malt
.5lbs Roasted barley
1lb Crystal 120

Mash at 150 for 60 minutes

Boil for 60 minutes

1oz Northern brewer at 60 minutes
2oz EKG at 5 minutes

Estimated OG 1.136
Estimated IBUs 20
Estimated FG 1.030
Estimated ABV 13%

Cool to 70F and aerate for 60 minutes with an aeration stone and aquarium pump.

Rehydrate 10g K1V1116 in 10g Go-Ferm and pitch.

The questions I have are related to nutrient additions in a braggot. Do I really need them? Or will the nutrients from the malts be OK.

Also any suggestions on the recipe, etc? I was thinking on use the White Labs dry English ale yeast instead of the K1V1116.

Prost!!
 
Hey Yabodie,

Looks like a good IRS braggot type of brew and I 'll bet its going to be tasty.

I would change your selection in yeast if you want it to come close to WWS. We use White Labs Super high gravity ale yeast for all are big beers it works the best. Make a large starter with this yeast and you won't be disappointed the results.The SHG yeast will take your final gravity down lower also.

Yes, I would definitely add nutrients. We add nutrients to all our big beers,what we use is Yeastex but you could use Fermaid K or something similiar.

Hope that helps.

Jon
Assistant brewer/ Cellerman DFH
 
You might also consider some Franco-Belges Kilned Coffee Malt and some home-roasted flaked oats. The coffee malt really brings up the mocha, rich and aromatic characters (say 1/2 pound) and you roast some flaked oats (about 1 pound) for an hour, let sit overnight, then steep in about 1 gallons of water for 24 hours. Add 1/2 the grain to the beginning of the mash, and 1/2 toward mid, then add your steeped liquid to the boil.

Hope that helps,

Oskaar
 
Hey Oskaar, why let the oats sit over night before steeping?

I have not brewed this one yet as I just got the needed grains this week.
 
You're getting the infusion of the flavor from the oats done cold so the astringency from the roasting doesn't creep in. Once the flavor has been leeched they contribute good color elements in the mash.

Hope that helps,

Oskaar
 
This recipe is really making me considering taking up all-grain brewing. :)
 
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