Chocolate & Coffee Stout vers.2 - Beer Recipe - Brewer's Friend

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Chocolate & Coffee Stout vers.2

297 calories 27.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.94 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave & Phil's Good Beer
Calories: 297 calories (Per 500ml)
Carbs: 27.6 g (Per 500ml)
Created: Sunday November 26th 2023
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Andy142 Chocolate Oatmeal Stout (peanut butter & vanilla )

by Andy142

OG: 1.069 FG: 1.014 ABV: 7.2% IBU: 29

1.064
1.013
6.7%
31.5
43.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Innomalt - Pale Ale Malt 2-row4 kg Pale Ale Malt 2-row $ 0.00 / kg
$ 0.00 		36.8 2.3 62.6%
493 g American - Chocolate493 g American - Chocolate $ 0.00 / g
$ 0.00 		29 350 7.7%
200 g United Kingdom - Black Patent200 g Black Patent - (late mash tun addition) $ 0.00 / g
$ 0.00 		27 525 3.1%
500 g German - CaraMunich II500 g German - CaraMunich II $ 0.00 / kg
$ 0.00 		34 46 7.8%
700 g Flaked Oats700 g Flaked Oats 33 2.2 10.9%
500 g Rice Hulls500 g Rice Hulls 0 0 7.8%
6,393 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Magnum19 g Magnum Hops Pellet 12 Boil at 100 °C 60 min 29.6 38.8%
15 g Tettnanger15 g Tettnanger Hops $ 0.00 / g
$ 0.00 		Pellet 2 Boil at 100 °C 15 min 1.93 30.6%
15 g Tettnanger15 g Tettnanger Hops Pellet 2 Boil 0 min 30.6%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Cacao Nibs Flavor Secondary 6 days
50 g Coffee Flavor Secondary 6 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 69.3 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 75 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 13.1 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 22.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 19.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

50g steeped espresso coffee in cold water overnight in the fridge.

Mash on the higher range.

PH souldn't be too low. Use baking soda in adjust up.

Last Updated and Sharing
 
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  • Last Updated: 2024-02-11 17:09 UTC
  • Snapshot Created: 2023-11-26 12:44 UTC