I received 5 packets of the Bavarian Wheat beer, which is very nice. I am thinking of making my own stout to try it out.
I am new to the craft beer world, so I am not sure if this idea will work? I used ChatGPT to help bounce some ideas off of.
Looking for any suggestions or comments. I am also considering putting a few sterilized cacao nibs directly in the keg during fermentation for a deeper flavor.
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Stout Recipe for IGULU F1 (3.3L / 0.87 Gallon Batch)
Ingredients:
- Morgans Master Malt – Roasted Dark LME:
- 500g (17.6 oz) per batch
- East Kent Goldings Hops:
- 15g (0.53 oz) for bitterness
- Safale US-05 Yeast:
- 2g (0.07 oz)
- Cacao Nibs (optional, for chocolate flavor):
- 25-50g (0.88-1.76 oz)
- Water:
- 3.3 liters (0.87 gallons)
Instructions:
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Steep the Hops and Cacao Nibs ("Hop Tea"):
- Boil Water: Heat 500-750 ml (1-2 cups) of water.
- Add Hops: Remove from heat and add 15g (0.53 oz) of East Kent Goldings hops. Steep for 15-20 minutes.
- Add Cacao Nibs (Optional): Add 25-50g (0.88-1.76 oz) of cacao nibs to the steep for a chocolate flavor.
- Strain and Cool: After steeping, strain out the hops and nibs. Let the liquid cool to room temperature.
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Prepare the IGULU Machine:
- Add LME: Pour 500g (17.6 oz) of Roasted Dark LME into the keg.
- Add the Hop & Cacao Tea: Add the cooled, strained hop and cacao liquid.
- Add Water: Add enough water to reach 3.78 liters (1 gallons) total. Stir or shake to mix.
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Add Yeast:
- Sprinkle 2g (0.07 oz) of Safale US-05 yeast into the keg.
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Seal and Ferment:
- Stage 1: Ferment at 68°F (20°C) for 8 days.
- Stage 2: Raise the temperature to 71.6°F (22°C) for 5 days to complete fermentation.
- Stage 3: Cold crash at 35.6°F (2°C) for 3 days to clarify and condition the beer.
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Carbonation:
- Use the SodaStream CO2 attachment to carbonate the stout as needed.
Approximate ABV: 6.3%
- Morgans Master Malt – Roasted Dark LME:
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