Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Stout

185 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday November 19th 2020
1.056
1.013
5.6%
47.9
34.5
n/a
33.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale $ 2.10 / lb
$ 23.10 		38 3.75 72.1%
1 lb German - Munich Light1 lb Munich Light $ 2.20 / lb
$ 2.20 		37 6 6.6%
1 lb Munich Dark 20L1 lb Munich Dark 20L $ 2.20 / lb
$ 2.20 		34 20 6.6%
12 oz American - Caramel / Crystal 120L12 oz American - Caramel / Crystal 120L $ 2.70 / lb
$ 2.03 		33 120 4.9%
10 oz Finland - Chocolate Malt10 oz Chocolate Malt $ 2.70 / lb
$ 1.69 		31 338 4.1%
8 oz Weyermann - Carafa III8 oz Carafa III $ 3.50 / lb
$ 1.75 		32 525 3.3%
6 oz Flaked Oats6 oz Flaked Oats $ 2.69 / lb
$ 1.01 		33 2.2 2.5%
244 oz / $ 33.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 20.71 31.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 17.66 31.3%
0.60 oz Cascade0.6 oz Cascade Hops Pellet 7 Boil 30 min 9.55 37.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz CACAO NIBS Flavor Secondary 0 min.
3 oz Coffee Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.22 g | 40.9 qt) 9.66 38.6  
Mash volume with grains (equipment estimates 11.44 g | 45.7 qt) 10.88 43.5  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.5 26  
Volume into fermentor 6.5 26  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes

steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days

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  • Public: Yup, Shared
  • Last Updated: 2020-11-19 00:52 UTC