Mocha Coffee Stout - Beer Recipe - Brewer's Friend

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Mocha Coffee Stout

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon READ
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Saturday March 30th 2019
1.055
1.010
5.8%
26.7
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg New Zealand - Ale Malt3.5 kg Ale Malt 37.4 3.05 63.4%
0.90 kg Flaked Barley0.9 kg Flaked Barley 32 2.2 16.3%
0.60 kg New Zealand - Roast Barley0.6 kg Roast Barley 32.7 736.04 10.9%
0.30 kg New Zealand - Light Crystal Malt0.3 kg Light Crystal Malt 35.4 31.98 5.4%
0.11 kg New Zealand - Dark Chocolate Malt0.11 kg Dark Chocolate Malt 32.7 659.9 2%
0.11 kg New Zealand - Light Chocolate Malt0.11 kg Light Chocolate Malt 32.7 456.85 2%
5.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Willamette27 g Willamette Hops Leaf/Whole 4.5 Boil 60 min 14.82 33.3%
27 g Willamette27 g Willamette Hops Leaf/Whole 4.5 Boil 20 min 8.97 33.3%
27 g Willamette27 g Willamette Hops Leaf/Whole 4.5 Boil 5 min 2.95 33.3%
81 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
120 g Cocoa Nibs Flavor Secondary 5 days
50 g cocoa powder Flavor Secondary 5 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.6
Mash volume with grains 20.2
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-03 02:06 UTC