Chocolate Milk Stout

 

OG 1.051

FG 1.017

7lbs Marris Otter Malt

1lb Pale Chocolate Malt

6oz Midnight Wheat Malt

4oz Carafa III Malt

1lb Lactose

1oz  Hallertauer Tradition Hops

White Labs wlp002 English Ale Yeast

6oz Cocoa Nibs

2 Vanilla Beans

Mash grain @ 153f for 60min, collect wort and batch sparge.

60 Minute boil with 1oz of Hallertauer @ :60 and 2oz Cocoa Nibs @ :10.

Cool wort, pitch yeast and ferment at room temp.

When terminal gravity is reached rack to secondary onto the 2 Vanilla Beans & remaining 4oz Cocoa Nibs. Secondary for approx. 1 week.

Bottle carbonate with 1/2cup cane sugar.

 

Centennial Rye Pale Ale

OG 1.052
FG 1.015

7lbs Marris Otter Malt
2lbs Rye Malt
1/2lb Victory Malt
1/2lb Honey Malt
2oz Centennial Hops
US-05 Dry Yeast

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.

 

Nelson Sauvin Brown Ale

OG 1.056
FG  1.014

9lbs Pale Malt
1lb Special B Malt
1/2lb Crystal 60 Malt
2oz Nelson Sauvin Hops
WLP029 Kolsch Yeast (or any neutral yeast)

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.