Mad Alchemist: Hazelmocha Cream Stout (dry)

[Mad Alchemist]

I have two versions of this recipe. One is almost a Dry Stout turned toward Sweet Stout, and the other is pure Sweet Stout. This is the recipe for my Hazelmocha Cream Stout (Dry). It's a dark, sweet, full-bodied, and deceptively dry sweet stout with chocolate, coffee, and hazelnut flavors due in large part to additions in the secondary.

I'm assuming people know how to brew if they're looking at the recipe, so I really don't explain the process at all (plus I don't want to give away too many of my secrets). That said, I list all of my ingredients, a general water profile, and a target beer profile, so it shouldn't be too hard to put it all together into your own version of my recipe.

The recipe can be found below or at my website here: Mad Alchemist: Hazelmocha Cream Stout (Dry)

Ingredients

• Maris Otter (7 lbs)
• Caramel/Crystal Malt 40L (2 lbs)
• Chocolate Malt (12 oz)
• Roasted Barley (3 oz)
• Lactose (1 lb)
• Hops: East Kent Goldings
• Yeast: Irish Ale
• Water: Residual Alkalinity (~200), Bicarbonate (~250), 2 to 1 Chloride/Sulfate

Ingredients in Secondary

• Cacao Nibs (8 oz)
• Hazelnuts/Filberts (8 oz)
• Coffee Beans (8 oz)

Target Profile

• Original Gravity: 1.054
• Final Gravity: 1.014
• Color: 38 SRM
• Bitterness: 20 IBU
• Alcohol: 5.22%
• Carbonation: 2.0 Volumes

Please do not republish this recipe without giving me credit and linking to the recipe on my site. Thanks!

 

[raven19]

It's a dark, sweet, full-bodied, and deceptively dry sweet stout with chocolate, coffee, and hazelnut flavors due in large part to additions in the secondary.

Sounds delightful.

Any pics in the glass?

I presume the additions get added post peak krausen?

Cheers, you should add this recipe to the database on AHB. :icon_cheers:

 

[Mad Alchemist]

Don't have any pics in a glass right now, but when my wife gets home with a camera, I'll see if I can take it.

Yes, wait until primary fermentation has slowed considerably before adding anything to secondary. I tend to wait almost two weeks before adding them in secondary, then I rack it out shortly thereafter. I've made this recipe three times now, and I've tried it differently each time.

I've done one week, 3 days, and 1 day in secondary. 2-3 days seems like ample time. A week makes the beer taste very much like coffee if you're into that, but you'll also have to age it for a couple months so some of the astringency drops out.

For more of a chocolate taste, you can add unsweetened cocoa powder instead of cacao nibs (the cacao has a distinctive bitter taste to it that I enjoy in the dry version of my recipe, but I use powder in my sweet version).