Two of your favorite flavors- chocolate and coffee- come together in a rich decadent stout to bring you a one-of-a-kind beer. We've left plenty of room for cream and sugar by including a pound of lactose to make this stout even more sweet and silky smooth. Skip the line at Starbucks; this is your new go-to for a rich, chocolaty, roasted indulgence.
This recipe has some flexibility- you can add unsweetened cocoa powder (the kind for baking) to the boil, or cocoa nibs to the secondary. Cold brewed coffee is added to secondary. A good way to cold brew the coffee is by placing 30 grams (about 5 Tablespoons) of high quality coarse ground coffee in a sanitized bag. Put the bag in a sanitized container, and add 18 ounces of cool distilled water and cover. Allow the grounds to steep for 16-18 hours, then remove and strain.
On day 14, or when the beer has finished obvious signs of active fermentation and has been stable for at least three days, rack into the secondary fermenter. Add your cold brewed coffee to the carboy, and rack the beer into this mixture. If using cacao nibs, prepare them by soaking them in flavorless vodka for 3-5 days prior to adding to the fermented beer. Dump the vodka-cacao mixture into the fermenter with the coffee, and let it rest for 10-14 days.
Pro-Tip! If you don't like your beers too sweet, only use 1/2 of the lactose!
Coffee not included!
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Is this your first Homebrew Beer Recipe Kit? Check out our New to Brewing Guide to see a step by step road-map to brewing your first batch of beer!
Mocha Milk Stout - Extract Recipe Kit Instructions
- Batch Size: 5 Gallons
- Mash at 152ºF for 60 minutes
- Est. Original Gravity: 1.064 SG
- Est. Final Gravity: 1.020-1.022 SG
- Est. Alcohol by Volume: 4.2-4.5%
- Bitterness: 27 IBUs
- Estimated Color: 33.8 SRM
Malts and Adjuncts:
- Light DME
- Light LME
- Flaked Barley
- Caramel 80L
- Carafa Type III
- Chocolate Malt
- Cacao Nibs
- Coffee Not Included!
- East Kent Golding Hop Pellets