Chocolate & Coffee Foreign Extra Stout - Beer Recipe - Brewer's Friend

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Chocolate & Coffee Foreign Extra Stout

330 calories 38.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 21.78 liters (ending kettle volume)
Pre Boil Size: 25.79 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (ending kettle)
Calories: 330 calories (Per 500ml)
Carbs: 38.6 g (Per 500ml)
Created: Tuesday June 15th 2021
1.070
1.022
6.4%
50.4
38.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 53.9%
0.80 kg Weyermann - Barke Munich Malt0.8 kg Barke Munich Malt 37 8 10.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 6.7%
0.40 kg Simpsons - Golden Naked Oats0.4 kg Golden Naked Oats 27 7 5.4%
0.31 kg Weyermann - CaraAroma0.31 kg CaraAroma 36 140 4.2%
0.30 kg Simpsons - Wheat Malt0.3 kg Wheat Malt 36.576 2.8 4%
0.20 kg Weyermann - Carafa III0.2 kg Carafa III 32 525 2.7%
0.18 kg Flaked Oats0.18 kg Flaked Oats 33 2.2 2.4%
0.15 kg Simpsons - Chocolate Malt0.15 kg Chocolate Malt 31.7 444 2%
0.14 kg Simpsons - Premium English Caramalt0.14 kg Premium English Caramalt 32.6 23.04 1.9%
0.10 kg United Kingdom - Dextrine Malt0.1 kg Dextrine Malt 33 1.8 1.3%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) 41 1 1.3%
100 g Maltodextrin100 g Maltodextrin 39 0 1.3%
95 g United Kingdom - Black Patent95 g Black Patent 27 525 1.3%
50 g Rice Hulls50 g Rice Hulls 0 0 0.7%
7.43 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g East Kent Goldings70 g East Kent Goldings Hops Pellet 5 Boil 60 min 47.31 82.4%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 20 min 3.1 17.6%
85 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 70 min.
1 each Campden Tablets Water Agt Mash 70 min.
12 g Chalk Water Agt Mash 70 min.
2.30 g Gypsum Water Agt Mash 70 min.
10 ml Lactic acid Water Agt Mash 70 min.
1 g Baking Soda Water Agt Mash 1 hr.
1 each Protafloc Fining Boil 10 min.
20 g Oak chips Flavor Primary 7 days
50 g Cocao Nibs Flavor Secondary 3 days
15 g Coffee Beans Flavor Secondary 3 days
20 ml Youngs Beer Heading Liquid Water Agt Secondary 5 days
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.6 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120.7 2 15.6 37.9 53.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 68 °C 68 °C 70 min
25 L Vorlauf 68 °C 76 °C 10 min
4 L Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.8
Mash volume with grains 15.6
Grain absorption losses -7.2
Remaining sparge water volume 22.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.9 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 19.7 L) 21.8
Estimated amount in fermentor 21.8
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Coarsely grind coffee beans and cocao nibs. Take half the weight of them and lightly toast these in a low oven at 100 degrees C for 10 minutes. Add all the coffee beans and cocao nibs into a zip lock bag with a small amount of Kentucky Bourbon. Leave 1 - 2 days to infuse. Place all the coffee beans and cocao nibs in a sterile muslin bag weighed down with whisky stones or similar for 3 - 5 days in secondary or as per your taste prior to kegging / bottling.

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  • Last Updated: 2021-06-29 16:14 UTC