Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Stout

183 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Thursday March 29th 2018
1.059
1.017
5.6%
40.9
48.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Canadian - Pale 2-Row9 kg Pale 2-Row 36 1.75 78.3%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 4.3%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 4.3%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 4.3%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 4.3%
0.50 kg United Kingdom - Crystal 70L0.5 kg Crystal 70L 34 70 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g First Golding UK50 g First Golding UK Hops Pellet 6.1 Boil 60 min 19.48 32.1%
50 g Kent Goldings50 g Kent Goldings Hops Pellet 6 Boil 60 min 19.16 32.1%
56 g Saaz56 g Saaz Hops Plug 3.5 Aroma 5 min 2.27 35.9%
156 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 ml Coffee Flavor Secondary 7 days
340 g Cacoa Nibs Flavor Secondary 7 days
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 290 B cells required
5th Iteration
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.48 L. Suggest reducing initial water volume to 45.4 L and adding 1.08 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 23
Mash volume with grains 30.6
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 35.9 L) 37.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.5 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 40
Going into fermentor 40
Total: 60.4  
Equipment Profile Used: System Default
 
Notes

Inspired by Brutus Brewery recipe that came up in a Google search.

DR57019B 2 Row Canada Maltage 19.20
DR57471D MUNICH TYPE I Weyermann 3.00
DR57190D CHOCOLAT Briess 3.25
DR57029D ORGE TORREFIEE Hugh Bairds 3.65
DR57464D CARAFA SPECIAL TYPE III 3.60
DR57069D CRYSTAL 70/80 Hugh Bairds 3.60

First Golding 4.10
Kent Golding 5.00
Saaz 2.00

Yeast

Total

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  • Public: Yup, Shared
  • Last Updated: 2018-05-25 13:31 UTC