Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Stout

218 calories 19.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Friday May 3rd 2019
1.071
1.014
7.5%
28.0
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 kg Muntons - Maris Otter5.9 kg Maris Otter 38 2.3 77.6%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.6%
450 g Finland - Chocolate Malt450 g Chocolate Malt 31 338 5.9%
300 g BSG - Perla Negra300 g Perla Negra 32 340 3.9%
225 g German - CaraMunich II225 g CaraMunich II 34 46 3%
225 g Weyermann - CaraMunich III225 g CaraMunich III 34 57 3%
7,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops Pellet 8.7 Boil 60 min 26.35 55.6%
20 g Saaz20 g Saaz Hops Pellet 3.4 Boil 5 min 1.64 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil 10 min.
225 g Cacao nibs Spice Secondary 0 min.
2.50 oz Cold pressed coffee Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 259 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
23 L Steeping -- 68 °C 70 min
10 L Dunk sparge Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 34.3
Mash volume with grains (equipment estimates 39.4 L) 39.3
Grain absorption losses -7.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
"Chocolate Coffee Stout" Oatmeal Stout beer recipe by cl0wnshoes. BIAB, ABV 7.49%, IBU 27.99, SRM 40.22, Fermentables: (Maris Otter, Flaked Oats, Chocolate Malt, Perla Negra, CaraMunich II, CaraMunich III) Hops: (Perle, Saaz) Other: (Irish Moss, Cacao nibs, Cold pressed coffee)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-05-26 18:16 UTC