Beer Style: Sweet Stout (13B)
Recipe Type: partial mash
Yield: 5 US gallons
This is a sweet beer with a light chocolaty flavor. This was a 6 gallon batch, which wasn't intentional but it turned out well.
I brought 2 or so gallons of water and the extract to a boil while I mashed the grains.
Mash all grains @ 155 F for 60 minutes. Sparged with a gallon or two of 170 degree water.
75 min - 2oz Columbus
15 min - 1oz Saaz
3 min - 1oz Saaz
After 10 days in the secondary, I racked the beer off the cacao nibs and let it sit for a day before racking into the bottling bucket.
Source: William Hackett