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Coffee - Chocolate Stout

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

Viking Oil

by BenoitC

OG: 1.068 FG: 1.017 ABV: 6.6% IBU: 52

Original Gravity:

1.080

Final Gravity:

1.021

ABV (standard):

7.8%

IBU (tinseth):

61.7

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentation History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	41.88	33.3%
1 oz	Crystal (Pellet)	5.96	33.3%
1 oz	Centennial (Pellet)	13.86	33.3%
3 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use
2 g	course ground Vienna roasted coffee	Flavor	Primary
3 oz	cocoa nibs	Flavor	Secondary
2 oz	unsweetened cocoa powder bloom	Flavor	Secondary
2 oz	course ground Vienna roasted coffee	Flavor	Kegging

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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-09 18:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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View Recipe

Coffee - Chocolate Stout

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