Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Stout

214 calories 23.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.94 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Monday June 24th 2024
1.069
1.019
6.6%
46.4
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Brown Rice Syrup - Gluten Free3 kg Brown Rice Syrup - Gluten Free 44 2 59.4%
0.45 kg Grouse Malt House - Flaked Quinoa0.45 kg Flaked Quinoa 1 1 8.9%
0.60 kg Grouse Malt House - Chocolate Roasted Millet Malt0.6 kg Chocolate Roasted Millet Malt 22 140 11.9%
0.60 kg American - Medium Roasted Millet Malt - Gluten Free0.6 kg Medium Roasted Millet Malt - Gluten Free 25 36 11.9%
0.40 kg Maltodextrin0.4 kg Maltodextrin 39 0 7.9%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.8 Boil 60 min 19.45 56.6%
11 g Columbus11 g Columbus Hops Leaf/Whole 15.7 Boil 60 min 19.31 20.8%
12 g Columbus12 g Columbus Hops Leaf/Whole 15.7 Boil 10 min 7.64 22.6%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Cocoa powder Flavor Boil 1 hr.
200 g Coffee Flavor Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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 Liters
Heat water added to kettle (equipment estimates 25.4 L) 25.4
Mash volume with grains (equipment estimates 25.4 L) 26.5
Grain absorption losses (steeping) -1.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 26 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.4  
Equipment Profile Used: System Default
"Chocolate Coffee Stout" Dry Stout beer recipe by Brewer #429411. Partial Mash, ABV 6.6%, IBU 46.4, SRM 20.85, Fermentables: (Brown Rice Syrup - Gluten Free, Flaked Quinoa, Chocolate Roasted Millet Malt, Medium Roasted Millet Malt - Gluten Free, Maltodextrin) Hops: (East Kent Goldings, Columbus) Other: (Cocoa powder, Coffee)
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  • Last Updated: 2024-06-28 04:05 UTC