Cocoa Expresso - Beer Recipe - Brewer's Friend

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Cocoa Expresso

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Fantasia
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday October 26th 2015
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 83.7%
12 oz United Kingdom - Crystal 60L12 oz Crystal 60L 34 60 7%
8 oz American - Chocolate8 oz Chocolate 29 350 4.7%
4 oz American - Black Malt4 oz Black Malt 28 500 2.3%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.3%
172 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 60 min 21.16 50%
1 oz Glacier1 oz Glacier Hops Leaf/Whole 5.5 Boil 30 min 14.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Other Boil 10 min.
3 oz Coffee Beans Flavor Secondary 3 days
4 g Cocao Nibs Flavor Secondary 3 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1/2 Tsp. Gypsum added to Mash and 1/2 Tsp Gypsum added to sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Single Infusion Mash Infusion -- 151 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.69 10.8  
Mash volume with grains (equipment estimates 3.05 g | 12.2 qt) 3.55 14.2  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.59 30.4
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152°F for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40 deg for 3–5 days, rack off of the coffee grounds and cacao nibs to keg or bottle.

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  • Last Updated: 2019-08-15 22:23 UTC