Smooth Coffee Chocolate Stout

Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 309 calories (Per 500ml)
Carbs: 33.4 g (Per 500ml)

Created: Tuesday December 29th 2020

Original Gravity:

1.066

Final Gravity:

1.018

ABV (standard):

6.2%

IBU (tinseth):

28.6

EBC (ebcmorey):

62.3

Mash pH

5.5

Cost £

10.35

Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
5.50 kg	Crisp Malting - Finest Maris Otter5.5 kg Finest Maris Otter	£ 1.06 / kg £ 5.83	38	6	86.5%
480 g	Crisp Malting - Smooth Chocolate Malt480 g Smooth Chocolate Malt	£ 1.65 / kg £ 0.79	33	499.99	7.5%
190 g	Weyermann - Carafa Special Type III190 g Carafa Special Type III	£ 2.50 / kg £ 0.48	29.9	1399.99	3%
190 g	Lactose (Milk Sugar)190 g Lactose (Milk Sugar) - (late boil kettle addition)		41	1.17	3%
6,360 g / £ 7.10

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
27 g	Challenger27 g Challenger Hops	£ 0.04 / g £ 1.07	Leaf/Whole	7.2	First Wort	60 min	23.36	57.4%
20 g	Fuggles20 g Fuggles Hops	£ 0.04 / g £ 0.75	Leaf/Whole	4.82	Boil	15 min	5.23	42.6%
47 g / £ 1.82

Show Summary View

Amount	Variety	Cost	IBU	Bill %
27 g	Challenger (Leaf/Whole) 27 g Challenger (Leaf/Whole) Hops	£ 0.04 / g £ 1.07	23.36	57.4%
20 g	Fuggles (Leaf/Whole) 20 g Fuggles (Leaf/Whole) Hops	£ 0.04 / g £ 0.75	5.23	42.6%
47 g / £ 1.82

Other Ingredients

Amount	Name	Cost	Type	Use	Time
7 g	Calcium Chloride (anhydrous) / 97 Grams Water	£ 0.01 / g £ 0.10	Water Agt	Mash	0 min.
1.20 g	Epsom Salt / 97.4 Grams	£ 0.02 / g £ 0.02	Water Agt	Mash	0 min.
1 g	Gypsum / 486 Grams Water	£ 0.01 / g £ 0.01	Water Agt	Mash	0 min.
0.50 ml	Lactic acid / 84 Milliliters	£ 0.04 / ml £ 0.02	Water Agt	Mash	0 min.
150 g	Coffee		Flavor	Boil	10 min.
0.50 each	Protafloc	£ 0.29 / each £ 0.14	Fining	Boil	10 min.
2 tsp	Yeast Nutrient Part 2 / 137 Tsp	£ 0.04 / tsp £ 0.07	Other	Boil	10 min.
2 tsp	Yeast Nutrient Part I / 15 Tsp	£ 0.15 / tsp £ 0.29	Other	Boil	10 min.
2.50 g	Baking Soda		Water Agt	Sparge	0 min.
£ 0.65

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:	£ 0.78 / each £ 0.78
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

£ 0.78 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.57 bar Temp: 12 °C CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
98.9	4.6	42.1	174.6	61.6	81
Filter water through Brita filter. Mix very well to dissolve in cold water.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.9 L	76.2C strike water	Strike	76.2 °C	67 °C	60 min
0.53 L		Top Off	78 °C	78 °C	--
16.43 L	78C sparge	Batch Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 2.5 L/kg	15.4
Mash volume with grains	19.5
Grain absorption losses	-6.2
Remaining sparge water volume (equipment estimates 17.5 L)	18.6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 25.8 L)	27
Volume increase from sugar/extract (late additions)	0.1
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume (equipment estimates 20 L)	23
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 23 L)	20
Total:	34.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 74% 27.7 ppg

Ending Kettle: 71% 26.8 ppg

Brew House: 60% 23.1 ppg

Wort Volume:

21.5 Liters

Expected 20 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.066
Actual OG: 1.057

Alcohol and Attenuation:

ABV: 5.38%

Apparent Attenuation: 71.9%
Actual FG: 1.016
Calories per 500ml 309 calories
Carbohydrates per 500ml 33.4 g

Amount Packaged:

19 Liters

Great job! You get to enjoy the equivalent of:

12oz bottles: 54
1/2L bottles: 38
Pints: 40

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
1/17/2021 9:30 AM over 3 years ago	+0	Pre-Boil Gravity	1.050	28.5 Liters		1/17/2021 9:30 AM over 3 years ago
1/17/2021 10:54 AM over 3 years ago	+0	Boil Complete	1.057	25 Liters	16 °C	1/17/2021 10:54 AM over 3 years ago
1/17/2021 10:54 AM over 3 years ago	+0	Brew Day Complete	1.057	21.5 Liters	16 °C	1/17/2021 10:54 AM over 3 years ago
1/25/2021 9:24 PM over 3 years ago	+8	Fermentation Complete	1.016	21 Liters	20 °C	1/25/2021 9:24 PM over 3 years ago	Stout-like, bit sweet.
1/29/2021 1:02 PM over 3 years ago	+12	Packaged	1.016	19 Liters	4 °C	1/30/2021 3:10 PM over 3 years ago	Racked using closed gravity transfer to Corny key No.3. Couple pints left over which were drunken flat. The beer was like a cross between a porter and a stout. No all out roasted barley favour of a stout but getting there. The beer was a little too sweet and would recommend removing the lactose to give it less. This is particularly true if kegging as drinking a few pints in a row could be difficult. Only a hint of coffee is detected and not much chocolate. There is also an absence of dark fruit notes which you would get from dark crystal. Recommend to remove lactose and replace with crystal.

Notes

Smooth coffee-chocolate "stout". Made with Crisp experimental malt Smooth Chocolate Malt (7.5%). The other roasted malt used is the de-husked Weyermann Carafa special type III (4%) for a smooth darker malt to colour. The bittering hops used are Challenger added with first running. Fuggle is added for an earthiness.
Lactose (3%) is added to boost body. Cold steep coffee (150g steeped overnight in 1L water at 4C) is added in the last 10 min. of the boil for aroma and a slight bittersweet coffee note to the beer. Fermentation is done as cool as possible (16C) to reduce fruity esters with London Ale 1028.
This is a heavy breakfast stout which should be drunk slowly and savoured.Should be served on nitro to get a smooth creamy head

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Last Updated: 2021-02-13 19:39 UTC

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Smooth Coffee Chocolate Stout