Coo Coo for Cocoa Mint - Beer Recipe - Brewer's Friend

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Coo Coo for Cocoa Mint

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Craig Hoerig
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Saturday December 15th 2018
1.064
1.020
5.7%
30.5
36.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 51.7%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 13.8%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 10.3%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L - (late boil kettle addition) 34 60 6.9%
2.50 lb American - Chocolate2.5 lb Chocolate - (late boil kettle addition) 29 350 8.6%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 3.4%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 5.2%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 6 Boil 60 min 23.35 71.4%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 30 min 7.18 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 771 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.63 gal (58.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.63 gal (10.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.51 gal (50.05 qt). Suggest reducing initial water volume to 9.8 gal (39.2 qt) and adding 0.51 gal (2.05 qt) sparge/top-off. 10.31 41.3  
Strike water volume at mash thickness of 1.5 qt/lb 10.31 41.3  
Mash volume with grains 12.51 50.1  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume 9.26 37  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 14.63 g | 58.5 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 14.37 g | 57.5 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 19.57 78.3
Equipment Profile Used: System Default
 
Notes

Added 8 oz of Dutch process (alkali) cocoa powder to about 3 cups of boiling water. Stirred to make a paste and added to the fermentor on day 7 after dumping trub/racking.

Added 1/4 tsp of 10% phosphoric acid per 5 gallons of brewing water.

Kept the bittering hops a little low due to the added bitter cocoa nibs.

Cold steeped the chocolate and roasted malts for 24 hours and added during final 5 to 10 minutes of boil.

Added 3 tsp of mint extract to one 5 gallon keg. It seemed to get stronger as it aged.

Needs more mouthfeel next time. Increase lactose to 2 lbs Reduce flaked barley by 1 pound and add 2 pounds of flaked oats to get the mouthfeel.

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  • Last Updated: 2019-03-30 15:36 UTC