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Chololate malt

Does anyone have a nice receipt? trying to make a nice a nice milk malt/chocolate stout

how much of the grain to use for a 5 gallon batch?

is it worth trying to ad some other flavors (additional collocate extract, vanilla I read people using coffee grinds?)

anything in particular I need to watch out, never made a stout like that? how long should I let it sit in primary and secondary fermentation?

8oz of cocoa powder added at the end of the boil works well.

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