Coffee/Chocolate Stout - Beer Recipe - Brewer's Friend

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Coffee/Chocolate Stout

358 calories 35.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Johan
Calories: 358 calories (Per 330ml)
Carbs: 35.9 g (Per 330ml)
Created: Saturday March 9th 2019
1.115
1.028
11.4%
102.5
98.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg Finland - Pilsner Malt2.5 kg Pilsner Malt 37 3.84 54.3%
900 g Dry Malt Extract - Dark900 g Dry Malt Extract - Dark - (late boil kettle addition) 44 78.56 19.6%
400 g Flaked Oats400 g Flaked Oats 33 4.37 8.7%
200 g United Kingdom - Dextrine Malt200 g Dextrine Malt 33 3.31 4.3%
200 g American - Caramel / Crystal 150L200 g Caramel / Crystal 150L 33 398.79 4.3%
200 g American - Midnight Wheat Malt200 g Midnight Wheat Malt 33 1466.21 4.3%
200 g United Kingdom - Pale Chocolate200 g Pale Chocolate 33 550.9 4.3%
4,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Summit20 g Summit Hops Pellet 16.4 Boil at 100 °C 60 min 78.68 66.7%
10 g Summit10 g Summit Hops Pellet 16.4 Boil at 100 °C 20 min 23.82 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 L Cold brewed coffee at flameout Flavor Boil 0 min.
200 g Chocolate 80% liquified in hot wort at flameout Flavor Boil 0 min.
0.50 g Protafloc Water Agt Boil 20 min.
 
Yeast
Lallemand - Lallemand Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Carbonation drops from MaltMagnus       Amount: 2-3 per bottle(0.75l bottle)      
 
Target Water Profile
Luleå(Gäddvik Vattenverk), Norrbotten, Sweden
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
9.25 L Strike temp 74C Infusion -- 67 °C 60 min
4 L Dunk bag in 2-3 liter of water until in steps until its clear. Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.3
Mash volume with grains 11.7
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 16.3 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 14.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Going into fermentor 10
Total: 19.1  
Equipment Profile Used: System Default
"Coffee/Chocolate Stout" Russian Imperial Stout beer recipe by Johan. All Grain, ABV 11.42%, IBU 102.5, SRM 98.5, Fermentables: (Pilsner Malt, Dry Malt Extract - Dark, Flaked Oats, Dextrine Malt, Caramel / Crystal 150L, Midnight Wheat Malt, Pale Chocolate) Hops: (Summit) Other: (Cold brewed coffee at flameout, Chocolate 80% liquified in hot wort at flameout, Protafloc)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-04 17:11 UTC