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Chocolate and Coffee Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roman
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Sunday April 26th 2020

Dry Stout with Espresso

by Jan Erik Johansen

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 43

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.4%

IBU (tinseth):

40.2

SRM (morey):

42.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	German - Pilsner4 kg Pilsner	38	1.6	64.3%
0.73 kg	United Kingdom - Chocolate0.725 kg Chocolate	34	425	11.6%
1 kg	United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L	33	160	16.1%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	8%
6.23 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
70 g	Goldings70 g Goldings Hops	Leaf/Whole	5.57	Boil	60 min	33.14	70%
30 g	Goldings30 g Goldings Hops	Leaf/Whole	5.57	Boil	15 min	7.05	30%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Goldings (Leaf/Whole) 100 g Goldings (Leaf/Whole) Hops		40.19	100%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Temperature	67 °C	67 °C	60 min
16 L	Sparge	78 °C	78 °C	20 min
Starting Mash Thickness: 5.3 L/kg Starting Grain Temp: 67 °C

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 180 Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Dortmund (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
250	20	10	100	300	340
Mash Chemistry and Brewing Water Calculator

Notes

Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable?

Recipe Photos