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

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RB - Chocolate Coffee Stout

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Back 9 Brewery
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday May 9th 2019
1.078
1.017
7.9%
54.5
40.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 73.8%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 6.2%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 6.2%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 4.6%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 3.8%
8 oz German - Carafa III8 oz Carafa III 32 535 3.1%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 2.3%
260 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 24.37 33.3%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 20.77 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 9.36 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
74 g coffee Spice Other 3 days
111 g cacao nibs Spice Other 3 days
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
7 g Calcium Chloride Water Agt Mash 0 min.
7 g Calcium Chloride Water Agt Sparge 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 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
5 gal Infusion -- 152 °F 60 min
4 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.08 20.3  
Mash volume with grains 6.38 25.5  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 3.76 g | 15 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.78 35.1
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.

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  • Last Updated: 2019-05-26 15:21 UTC