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

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Coffee - Chocolate Stout

267 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 267 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Thursday March 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 69.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.8%
1 lb United Kingdom - Amber1 lb Amber 32 27 5.6%
1 lb American - Chocolate1 lb Chocolate 29 350 5.6%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.2%
0.75 lb German - Carafa III0.75 lb Carafa III 32 535 4.2%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 41.88 33.3%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 15 min 5.96 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 13.86 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g course ground Vienna roasted coffee Flavor Primary 0 min.
3 oz cocoa nibs Flavor Secondary 0 min.
2 oz unsweetened cocoa powder bloom Flavor Secondary 0 min.
2 oz course ground Vienna roasted coffee Flavor Kegging 0 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains (equipment estimates 8.09 g | 32.4 qt) 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.64 g | 14.6 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.89 g | 31.6 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.9 23.6  
Top off amount 0.1 0.4  
Going into fermentor 6 24  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash at 150 °F (66 °C) for 30 minutes, start lautering slowly. Collect 7.5 gallons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. After knockout, cool the wort down to ~190 °F (88 °C) before adding the first coffee addition. Ferment at 63 °F (17 °C). After fermentation has slowed down you can add the cocoa nibs and bloomed cocoa powder directly to either the primary or secondary fermentation vessel. Let the beer sit for one more week. Using a sanitized growler, draw off a 1/2 gallon (~2 L) from the fermenter onto the second addition of coffee for a 24-hour cold extraction of the coffee beans. Place growler with beer and coffee beans in a refrigerator for 24 hours. Strain the beer back into fermenter and you’re ready for bottling/kegging.

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  • Last Updated: 2020-03-09 18:15 UTC