Coffee Chocolate Stout - Beer Recipe - Brewer's Friend

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Coffee Chocolate Stout

191 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.bertusbrewery.com/2016/04/chocolate-cof
Calories: 191 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday June 24th 2016
1.063
1.010
7.0%
89.6
92.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 79.6%
400 g United Kingdom - Chocolate400 g Chocolate 34 1132.64 6.4%
280 g United Kingdom - Munich280 g Munich 37 14.51 4.5%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 1466.21 3.2%
200 g German - Carafa III200 g Carafa III 32 1426.18 3.2%
200 g United Kingdom - Crystal 60L200 g Crystal 60L 34 158.62 3.2%
6,280 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Magnum60 g Magnum Hops Leaf/Whole 15 Boil 60 min 89.62 100%
60 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Cacao Nibs Flavor Secondary 6 days
50 g Decaff Coffee Flavor Secondary 6 days
8.50 g CALCHLF Water Agt Mash 1 hr.
2 g SODCAR Water Agt Mash 1 hr.
2.30 g SODCHL Water Agt Mash 1 hr.
2.30 g CALSUL Water Agt Mash 1 hr.
1 g PFT Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stouts, Porters and Milds
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 50 100 50 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 60 min
17 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17
Mash volume with grains 21.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 19.2 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Coffee:
x50g steeped in cold water overnight in the fridge
Pressed to remove the bits
Poured into the FV with the Cacao nibs and left for 6 days

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  • Last Updated: 2016-11-02 13:22 UTC