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

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Rachel's Celebration Chocolate Coffee Stout

203 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Hop Utilization: 98%
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Saturday March 14th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 75.1%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 7.5%
9 oz German - Carafa III9 oz Carafa III 32 535 4.2%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.6%
7 oz German - Carapils7 oz Carapils 35 1.3 3.3%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 3.8%
1 oz American - Caramel / Crystal 80L1 oz Caramel / Crystal 80L 33 80 0.5%
213 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 3.8 Boil 60 min 11.89 40%
1.20 oz East Kent Goldings1.2 oz East Kent Goldings Hops Pellet 4.5 Boil 60 min 16.9 48%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 2.1 12%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
8 oz Caro Syrup Flavor Boil 15 min.
6 oz Ghirardelli 92% Cacao Flavor Boil 15 min.
12 oz Lactose Water Agt Boil 15 min.
4 oz Table Sugar Flavor Boil 15 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Calcium Chloride (dihydrate) Water Agt Sparge 25 min.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Sparge 25 min.
1.40 g Gypsum Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Sparge 25 min.
24 oz Brewed Coffee Flavor Secondary 0 min.
2.25 g Baking Soda Water Agt Mash 1 hr.
0.30 g Table Salt Water Agt Sparge 25 min.
0.50 g Table Salt Water Agt Mash 1 hr.
0.70 g Slaked Lime Water Agt Mash 1 hr.
2 tsp Cook's Chocolate Extract Flavor Secondary 0 min.
18 oz Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.26 psi       Temp: 34 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Black Balanced From Brun Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 144
David,

Either of those profiles is moderately mineralized and should provide good results. They are fairly similar in their flavor ions too. I would lean to the Black Balanced profile as a first guess since it provides a bit more sodium which can help accentuate sweetness at low concentration. Don't worry too much about the sulfate content in that profile, it won't over-ride the sweetness as long as your hop bittering is appropriate. If you really want the sweetness to be pronounced, use the Black Malty profile.

Don't worry too much about the bicarbonate concentration target. Its only a first guess and you are likely to have to increase or reduce that ion to get your mash pH prediction where you want it. For Sweet Stout, definitely keep the target in the 5.4 to 5.5 range and it will help smooth the overall flavor.

Thanks for the support.

Martin Brungard
Carmel, IN
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 166 °F 154 °F 60 min
3 gal Batch Sparge 154 °F 168 °F 25 min
Starting Mash Thickness: 1.44 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 4.79 19.2  
Mash volume with grains 5.86 23.4  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.41 37.7
Equipment Profile Used: System Default
 
Notes

Add 2 tsp. Cook's Chocolate Extract in secondary.

Add 18 oz. coffee in secondary. Used 6 heaping tbls. of Dunkin Donut coffee beans. Ground to make 6 cups of coffee, but only used 18 oz. total. Sanitized coffee pot, et.

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  • Last Updated: 2021-06-05 17:30 UTC