Maple Chocolate Coffee Stout Beer Recipe | BIAB American Stout | Brewer's Friend

Maple Chocolate Coffee Stout

249 calories 25.1 g 16 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cimmy
Hop Utilization: 97%
Calories: 249 calories (Per 16oz)
Carbs: 25.1 g (Per 16oz)
Created: Sunday September 17th 2023
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OG: 1.070 FG: 1.019 ABV: 6.7% IBU: 31

1.075
1.018
7.6%
27.3
38.3
5.3
86.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Muntons - Maris Otter13 lb Maris Otter 2.99 / lb
38.87
38 2.3 75.3%
1.50 lb Sugar Creek Malt - Oats1.5 lb Oats 2.99 / lb
4.49
28.8 3.5 8.7%
0.50 lb The Swaen - Blackswaen Coffee Light W0.5 lb Blackswaen Coffee Light W 2.99 / lb
1.50
35.8 150 2.9%
0.80 lb The Swaen - BlackSwaen Chocolate B0.8 lb BlackSwaen Chocolate B - (late mash tun addition) 2.69 / lb
2.15
34.5 338 4.6%
0.25 lb Weyermann - Carafa III0.25 lb Carafa III - (late mash tun addition) 2.99 / lb
0.75
32 525 1.4%
0.15 lb Briess - Blackprinz Malt0.15 lb Blackprinz Malt - (late mash tun addition) 3.09 / lb
0.46
25 500 0.9%
17 oz Maple Syrup17 oz Maple Syrup - (late fermenter addition) 0.87 / oz
14.79
30 35 6.2%
17.26 lbs / 63.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.63 oz Yakima Valley Hops - Northern Brewer1.63 oz Northern Brewer Hops 1.47 / oz
2.40
Pellet 4.8 Boil 60 min 24.42 47.9%
1.77 oz Yakima Valley Hops - GR Tettnanger1.77 oz GR Tettnanger Hops 1.00 / oz
1.77
Pellet 2.6 Boil 5 min 2.86 52.1%
3.40 oz / 4.17
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Strike 160 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs 10.99 / lb
2.75
Flavor Secondary 7 days
2 each Vanilla Bean 1.30 / each
2.60
Spice Secondary 7 days
4 oz Coffee Beans 0.60 / oz
2.40
Flavor Secondary 10 days
1 each Whirlfloc Tablet 0.30 / each
0.30
Fining Boil 10 min.
12.78 g Yeast Nutrient 0.70 / lb
0.02
Other Boil 10 min.
7 g Calcium Chloride (dihydrate) 0.00 / lb
0.00
Water Agt Mash 1 hr.
2 g Epsom Salt 0.00 / lb
0.00
Water Agt Mash 1 hr.
3 g Gypsum 0.00 / lb
0.00
Water Agt Mash 1 hr.
2 g Salt 0.00 / lb
0.00
Water Agt Mash 1 hr.
2 ml Lactic acid 2.54 / oz
0.17
Water Agt Mash 1 hr.
8.24
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
10.99 / each
10.99
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.5 oz       Temp: 72 °F       CO2 Level: 2 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 7 26 151 81 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single Infusion Mash at 154 F (68 C) for 60 min, adding dark and roasted grains during the last 15 minutes of the mash.

Ferment at 65 F (18 C) for 2-3 weeks, raising to 68 F (20 C) at the end of fermentation. Add 16 fl oz (473 mL) of maple syrup at high krausen. Add 4 oz (112g) Cacao nibs at 7 days, add tincture of 2 vanilla beans at 7 days. Add 4 oz coffee beans 4 days prior to packaging.

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  • Last Updated: 2024-04-04 14:13 UTC
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