Thanks for the reply and putting me a bit at ease! This is the first time I've made this recipe. When I bought the ingredients, came in a 5 lb bag and I remembered I was to 1/2 the DME 5 minutes after I put it in the boil. I'll let you know how it comes out. THanks again
CHOCOLATE COFFEE STOUT
(EXTRACT WITH GRAINS)
3.3 lbs Light LME
2.5 lbs Light DME
1.5 lbs Maris Otter Malt
10 oz Roasted Barley
8 oz Wheat Malt
6 oz Flaked Oats
5 oz Chocolate Malt
2 oz Caraffa III
4 oz MaltoDextrine
SCHEDULE OF KETTLE ADDITIONS
60 min 9AAU Challenger
15 min 1/2 oz Styrian Celeia
10 min 1/2 oz Willamette
5 min 2 oz Cocoa Nibs
0 min 2 oz Coffee (course crush)
Bring 1.5 gallons water to 160'F and turn off heat source.
Place crushed grains in a muslin bag and steep for 35 minutes at 154'F
Remove grains and let drain back into the pot. Do not Squeeze!!!
Add additional water to the kettle to bring volume up to at least 2.5 gallons and begin heating.
Disolve the LME, DME, and MaltoDextrine as the wort coms to a boil.
Once kettle is back at a boil and no longer creating heavy foam, make your first hop addition and follow the schedule above.
Once boil is complete, chill the wort to about 68'F and add to sanitized fermenter.
Top off volume to 5 gallons with clean, cool water and mix well
Ferment with US-05 for at least 7 days