Coffee Chocolate Stout - Beer Recipe - Brewer's Friend

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Coffee Chocolate Stout

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 22.4 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Izzie1701
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday November 24th 2015
1.052
1.013
5.1%
30.9
33.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg American - Pale 2-Row3.1 kg Pale 2-Row 37 1.8 73.8%
350 g United Kingdom - Chocolate350 g Chocolate 34 425 8.3%
175 g American - Roasted Barley175 g Roasted Barley 33 300 4.2%
0.35 kg Rolled Oats0.35 kg Rolled Oats 33 2.2 8.3%
225 g Lactose (Milk Sugar)225 g Lactose (Milk Sugar) 41 1 5.4%
4,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 60 min 27.72 71.4%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 15 min 3.17 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Cold pressed coffee Flavor Boil 2 min.
8 oz Cacao Nibs Flavor Boil 10 min.
2 each Vanilla bean Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.5
Mash volume with grains 17.1
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 15 L) 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 24.8 L) 22.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.9
Going into fermentor 18.9
Total: 27.1  
Equipment Profile Used: System Default
 
Notes

-First batch was 11l second batch to be 18.9l
-Second batch changed 4.8oz of Cacao powder to Cacao nibs to try and reduce sediment
-Second batch changed 9.6 oz of espresso to cold pressed coffee added with 2 mins left in boil
-Second batch added Lactose to make milk stout.
-Second batch added vanilla bean tincture at kegging

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  • Last Updated: 2016-12-13 00:31 UTC