Chcolate Coffee Haze - Beer Recipe - Brewer's Friend

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Chcolate Coffee Haze

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday August 17th 2015
1.051
1.015
4.7%
20.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 58.8%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 9.8%
2.70 lb United Kingdom - Coffee Malt2.7 lb Coffee Malt 36 150 26.5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.9%
10.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 20.3 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Coffee Spice Boil 30 min.
8 oz Nutella Spice Boil 30 min.
0.50 tsp baking soda Spice Boil --
1 tsp Irish Moss Spice Boil 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 qt Sparge -- 168 °F 20 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 6.38 25.5  
Mash volume with grains 7.19 28.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 1.69 g | 6.8 qt) 1.15 4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Bring 2.5 gal of water to 166 °F (74 °C) and mix in the malts and baking soda. The temperature should fall between 154–156 °F (68–69 °C). Hold mash for 60 minutes before sparging. Recirculate the wort until clear and then run off wort to the kettle. Once the top of the grain bed is covered by an inch of wort, begin sparging with 176 °F (80 °C) water. Collect 6 gallons (23 L) of wort. Bring wort to a boil, add hops and boil for 60 minutes. Add Irish moss 5 minutes before the end of boil. Cool wort to 70 °F (21 °C), aerate, pitch yeast and ferment at 70 °F (21 °C). Rack after 10 days and a second time in another 14 days. Then prime, bottle and hold 7 days before drinking.

This is the classic stout to serve on mixed gas using a stout faucet. If this method is desired, skip the priming and bottling step and use the technique detailed on page 33.

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  • Last Updated: 2015-08-17 01:19 UTC