Back to SearchEric Moore's Stout
5.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: partial mash
Yield: 5 gallons
Description:
Stout made with buckwheat and sweet potato
Ingredients:
- Place both (Mash Sweet potato and Buckwheat) in separate bags with the tea and place in water at 165 degrees for 60 min.
- 4 oz Sinimar for darkening (prior to boil)
- 5 lbs Honey (prior to boil)
- 6 lbs Sorghum (prior to boil)
- 32 oz Beet/Date Syrup 180 SRM (prior to boil)
- 1 lb Brown Rice Syrup (prior to boil)
- 24 Tsp Dandy Blend (60 min)
- 3 Vanilla Beans, whole (40 min)
- 2 oz Cascade Hops (40 min)
- 1 oz Cascade Hops (20 min)
- 0.5 cup Cocoa Powder
- 0.25 oz Super Coffee extract
- 1 pkg Dry Yeast
- Secondary addition:
- 4 oz Bourbon Extract
Additional Instructions
Primary Ferment: 30 days at 68 degreesSecondary Ferment: 30 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Malting:
GFHB recommends reading "Intro Malting" and "Advanced Malting" pages for malting instructions
1. First 3 LBS. of Buckwheat rinse until film is off in a strainer.
2. The key is to sprout them, this takes roughly 3 days. Run water over them every 3 - 5 hours. You let them sit over night.
3. After sprout cook them at a very low temp no more than 130 until brown.
4. After finished sprouting crack the grains. I use my grain mill.
Sweet Potato Prep:
1. Wash and keep skins on.
2. Grill until burnt.
3. Put them in a food processor and mash it.
Tea Prep:
1. Boil 4 oz Black Roasted Chestnut tea for exactly 9 min in 1.5 gallons of water.
Mash sweet potato and buckwheat in separate bags with the tea and place in water at 165 degrees for 60 min.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.