Description:

A dry-nibbed all-grain stout. Wonderful chocolate, caramel and coffee flavors extracted from the Grouse Malts complimented with Fuggle hops to make an awesome all-grain stout.

Ingredients:

• 8 lb pale millet malt (Grouse)
• 2 lb toasted rolled oats (Bobs Red Mill)
• 2 lb Medium roast millet malt (Grouse)
• 2 lb Buckwheat groats toasted
• 2 lb rice hulls (Lauter)
• 1.5 lb Light roast millet malt (Grouse)
• 1 lb Dark roast millet malt (Grouse)
• .75 lb Vienna malt (Grouse)
• .75 lb Crystal malt (Grouse)
• 1/2 tsp amylase enzyme (at start of mash and after mash boil)
• 1/2 tsp calcium carbonate (mash)
• 1/4 tsp calcium chloride (mash)
• 1/4 tsp gypsum (mash)
• 1.5 oz fuggle (60 min)
• .5 oz fuggle (15 min)
• 1 tab whirlfloc (10 min)
• 1 pkg Danstar nottingham
• 8 oz cacao nibs to secondary 10-14 days

Additional Instructions

Primary Ferment: 14 days
Secondary Ferment: 10-14 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.016
Alcohol by Vol: 4.7%
Color SRM: 0.0
Bitterness IBU: 38.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Douglas Hebbard