Two regular dudes who happen to be huge fans of American craft beer.
I have been attempting to brew a quality milk stout since I was extract brewing. That first version used Hershey’s powdered chocolate in the boil. It basically fell out during the fermentation process (typical four weeks). Once I began all-grain brewing I tried my hand at version two of Pot Licker. I used cocoa nibs in secondary. This seemed to work well for me. Chuck, Rich and I decided that the beer wasn’t creamy enough; I vowed to thicken it up the next time around.
In the second version I only used a half a pound of lactose (milk sugar) while aging a gallon of the beer on cocoa nibs and roasted jalapenos (fresh from Rich’s garden). I decided to up the lactose to one pound for this brewing of Pot Licker and, since I don’t have fresh jalapenos to use, I will bypass.
Pot Licker is the first non-sour I have brewed in while. I am looking forward to a quick turn around yielding a brew I can drink in a month. Enjoy!
Brew Date: Sunday, March 31, 2013
Recipe Type: All Grain
Yeast Starter: None
Batch Size (Gallons): 5.50
Original Gravity: 1.061
Color: 37.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 68%
Alcohol by Volume: 6.2%
Primary Fermentation: 28 days @68*F
Secondary Fermentation: 7 days on cocoa nibs
0.75# Crystal 60L
0.50# Roasted Barley
0.25# Black Malt
Saccharification Rest @ 152.0*F for 60 minutes.
2.00 ounces Fuggles (4.5%) @60 minutes
1.0 tsp Irish Moss @ 15 min.
1.0 tsp Yeast Nutrient @ 15 min.
Useless Fact: The phrase “rule of thumb” is derived from an old English law which stated that you couldn’t beat your wife with anything wider than your thumb.