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I need some help. I want a nice light (booze not flavor) mocha stout. I have used this but now I want an AG version. I can't seem to get it right, but maybe I am thinking about it wrong.
Here is my recipe in working condition:
70% Marris Otter
8.3% Oats
8.3% Crystal 60
8.3% Roasted Barley
8% Chocolate Malt

0.5 oz Northern Brewer 60min ~15 IBUs
0.5 oz Tettnang 60min ~8.1 IBUs
1 oz fuggles 20min ~9.8 IBUs

8oz of cocoa nibs secondary
3 cups cold brewed coffee- Secondary

24% specialty malts seems way off to me + 8% Oats, In the end I still end up with 5% ABV but I would rather be closer to 4%. I don't know how to scale it down to be a lighter beer. Maybe using raw oats? Do oats even need to be gelatinized, I forget? Any input would be more then welcome.

mgc wrote:Do oats even need to be gelatinized, I forget? Any input would be more then welcome.

If you use quick oats, you don't need to do a cereal mash, you can just toss them into your mash tun (I believe).

jeffsmith wrote:

mgc wrote:Do oats even need to be gelatinized, I forget? Any input would be more then welcome.

If you use quick oats, you don't need to do a cereal mash, you can just toss them into your mash tun (I believe).

That's what I thought.

What if you dial back the c60 and MO a little.

RubberToe wrote:What if you dial back the c60 and MO a little.

I'm worried about the bitterness from the roasted barley/chocolate malt, but that is exactly the type of advice I wanted.

mgc wrote:

RubberToe wrote:What if you dial back the c60 and MO a little.

I'm worried about the bitterness from the roasted barley/chocolate malt, but that is exactly the type of advice I wanted.

If your worried about too much flavor from these malts with a full mash you could hold them back and add them at the sparge. This way you get some flavor while achieving the color you require.

LiverDance wrote:

mgc wrote:

RubberToe wrote:What if you dial back the c60 and MO a little.

I'm worried about the bitterness from the roasted barley/chocolate malt, but that is exactly the type of advice I wanted.

If your worried about too much flavor from these malts with a full mash you could hold them back and add them at the sparge. This way you get some flavor while achieving the color you require.

I never thought of that. Sounds interesting, but wouldn't starch be an issue?

mgc wrote:wouldn't starch be an issue?

You've gone beyond my technical knowledge with that question.

LiverDance wrote:

mgc wrote:wouldn't starch be an issue?

You've gone beyond my technical knowledge with that question.

iodophor works same as iodine for a starch test i believe, if you have any around

mgc wrote:

RubberToe wrote:What if you dial back the c60 and MO a little.

I'm worried about the bitterness from the roasted barley/chocolate malt, but that is exactly the type of advice I wanted.

If you want to avoid the bitterness from the roast barley maybe use a de-husked version like Carafe III (or the Briess BlackPrinz if you got some of it on NCM#6)
http://www.brewingwithbriess.com/Assets ... 10fall.pdf" onclick="window.open(this.href);return false;

mgc wrote: I have used this

I thought I threatened to stab anybody posting HBT links.

You could also cold steep your dark grains as well as another option

mr x wrote:

mgc wrote: I have used this

I thought I threatened to stab anybody posting HBT links.

I figured it was ok since it was a recipie, not a technical refrence.

LiverDance wrote:You could also cold steep your dark grains as well as another option

That's an idea. I'm going I have to play with some grains and just see what tastes good. According to Ray Daniels 4-16% of roasted is used across some UK commercial examples so I'm not too far off. Maybe I'll just pull back on the chocolate a little. I have a couple days to think on it. Any more advice or ideas is welcome too.

mgc wrote:

mr x wrote:

mgc wrote: I have used this

I thought I threatened to stab anybody posting HBT links.

I figured it was ok since it was a recipie, not a technical refrence.

Oh sure, he probably won't stab you - just knock out all your teeth...

And how did this recipe turn out Graham? Is there a revised/updated recipe?

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My notes from this one seem to blended into another two I did. I cant seem to separate them. I think I did
65% MO
10% Crystal 60
10% Roasted
10% Oats
5% Chocolate

0.5 oz Northern Brewer 60min ~15 IBUs
0.5 oz Tettnang 60min ~8.1 IBUs
1 oz fuggles 20min ~9.8 IBUs

8oz of cocoa nibs secondary
3 cups cold brewed coffee- Secondary (I cant remember if I did this much in this one, I think I did less)

I did it no sparge and mashed full volume at 68.5C

I remember really liking this one. I plan on brewing it again in a few weeks, maybe with GP instead of MO.