General Tao's Chocolate Coffee Sweet Stout - Beer Recipe - Brewer's Friend

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General Tao's Chocolate Coffee Sweet Stout

211 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 70% (brew house)
Source: General Tao's Broo
Calories: 211 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday September 11th 2012
1.063
1.020
5.7%
26.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 52.8%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.5%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 11.3%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 7.5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.8%
0.25 lb Molasses 0.25 lb Molasses 36 80 1.9%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 7.5%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Lactose Other Boil 15 min.
2 oz Cold Brewed Coffee Spice Bottling 0 min.
6 oz Chocolate Nibs Spice Secondary --
2 oz Coffee fine ground Spice Boil 0 min.
1 each Whirloc Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 68 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 Sparge at 170 Sparge -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

Add fine ground coffee at flame out.
Primary fermentation for 7 days.
Soak Chocolate Nibs in Vodka for 7 days.
Add Chocolate Nibs at secondary.
Secondary Fermentation for 14 days.
Add cold brewed coffee at kegging.

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  • Last Updated: 2012-09-16 23:54 UTC