Chocolat Coffee Stout

[GFHomebrew]

You brewed this Choc stout yet @plane ?

 

[Craigerrr]

This is my big chocolate Stout, not with coffee, but with Cranberry
This one is a ripper, and some will attest that it will "do some damage"
Food for though anyways

Bloody Finger​

Foreign Extra Stout 7.0% / 17.7 °P
68% efficiency
Batch Volume: 19 L
Boil Time: 60 min
Mash Water: 22.09 L
Sparge Water: 5.26 L @ 76.7 °C
Total Water: 27.35 L
Boil Volume: 23.35 L
Pre-Boil Gravity: 1.056
Original Gravity: 1.073
Final Gravity: 1.020
IBU (Tinseth): 61
BU/GU: 0.84
Color: 36.5 SRM

Strike Temp — 72.8 °C
Temperature — 68 °C — 60 min
Sparge — 77 °C — 10 min

Malts (5.48 kg)​

3.7 kg (60.7%) — Patagonia Pale Malt — Grain — 3.1 °L

740 g (12.1%) — Briess Oats, Flaked — Grain — 1.6 °L

270 g (4.4%) — Briess Chocolate — Grain — 258.9 °L

250 g (4.1%) — Weyermann Caramunich I — Grain — 38.2 °L

190 g (3.1%) — Weyermann Caraaroma — Grain — 132 °L

170 g (2.8%) — Bairds Roasted Barley — Grain — 443.5 °L

160 g (2.6%) — Wheat Flaked — Grain — 2 °L

620 g (10.2%) — Briess Golden Light — Dry Extract — 3.5 °L​

Hops (87.4 g)​

38.9 g (31 IBU) — Cascade 6.6% — Boil — 60 min
48.5 g (31 IBU) — Cascade 6.6% — Boil — 30 min

Miscs​

3 g — Baking Soda (NaHCO3) — Mash
5 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
0.913 items — Vanilla bean — Secondary
112 g — Cacao Nibs — Bottling

Yeast​

2 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation​

Primary — 19 °C — 14 days
Carbonation: 2.5 CO2-vol

Water Profile​

Ca2+68
Mg2+ 7
Na+ 38
Cl- 92
SO42- 70
HCO3- 94
3 weeks in advance, soak cacao nibs in rum
At Packaging Add rum and cacao mixture, 76 ml of pure cranberry juice, and 4ml of pure vanilla extract

 

[Bigbre04]

This is my big chocolate Stout, not with coffee, but with Cranberry
This one is a ripper, and some will attest that it will "do some damage"
Food for though anyways

Bloody Finger​

Foreign Extra Stout 7.0% / 17.7 °P
68% efficiency
Batch Volume: 19 L
Boil Time: 60 min
Mash Water: 22.09 L
Sparge Water: 5.26 L @ 76.7 °C
Total Water: 27.35 L
Boil Volume: 23.35 L
Pre-Boil Gravity: 1.056
Original Gravity: 1.073
Final Gravity: 1.020
IBU (Tinseth): 61
BU/GU: 0.84
Color: 36.5 SRM

Strike Temp — 72.8 °C
Temperature — 68 °C — 60 min
Sparge — 77 °C — 10 min

Malts (5.48 kg)​

3.7 kg (60.7%) — Patagonia Pale Malt — Grain — 3.1 °L

740 g (12.1%) — Briess Oats, Flaked — Grain — 1.6 °L

270 g (4.4%) — Briess Chocolate — Grain — 258.9 °L

250 g (4.1%) — Weyermann Caramunich I — Grain — 38.2 °L

190 g (3.1%) — Weyermann Caraaroma — Grain — 132 °L

170 g (2.8%) — Bairds Roasted Barley — Grain — 443.5 °L

160 g (2.6%) — Wheat Flaked — Grain — 2 °L

620 g (10.2%) — Briess Golden Light — Dry Extract — 3.5 °L​

Hops (87.4 g)​

38.9 g (31 IBU) — Cascade 6.6% — Boil — 60 min
48.5 g (31 IBU) — Cascade 6.6% — Boil — 30 min

Miscs​

3 g — Baking Soda (NaHCO3) — Mash
5 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
0.913 items — Vanilla bean — Secondary
112 g — Cacao Nibs — Bottling

Yeast​

2 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation​

Primary — 19 °C — 14 days
Carbonation: 2.5 CO2-vol

Water Profile​

Ca2+68
Mg2+ 7
Na+ 38
Cl- 92
SO42- 70
HCO3- 94
3 weeks in advance, soak cacao nibs in rum
At Packaging Add rum and cacao mixture, 76 ml of pure cranberry juice, and 4ml of pure vanilla extract

Cool recipe, how much cranberry do you get coming through?

I have never brewed a stout that was that high IBU! pretty neat!

 

[Craigerrr]

Cool recipe, how much cranberry do you get coming through?

I have never brewed a stout that was that high IBU! pretty neat!

It's a great beer!
I really should brew it again, it's been a while.
It has a "hint" of cranberry flavor, it is easy to overdo it with Cranberry.
I actually bought a very similar stout that was just a straight up high ABV stout, and did some trial and error adding the cranberry, and cocoa powder to get the "right" flavor for me. Then I extrapolated the amount to add to my batch.
First brew I used cocoa powder, decided to do the nibs soaked in rum, I should actually increase that next time.
I used something like this for the cranberry, different brand though.

The damage this beer did was to my finger (carboy breakage story), hence the name "Bloody Finger"

 

[Bigbre04]

It's a great beer!
I really should brew it again, it's been a while.
It has a "hint" of cranberry flavor, it is easy to overdo it with Cranberry.
I actually bought a very similar stout that was just a straight up high ABV stout, and did some trial and error adding the cranberry, and cocoa powder to get the "right" flavor for me. Then I extrapolated the amount to add to my batch.
First brew I used cocoa powder, decided to do the nibs soaked in rum, I should actually increase that next time.
I used something like this for the cranberry, different brand though.

The damage this beer did was to my finger (carboy breakage story), hence the name "Bloody Finger"

View attachment 27470

i bet that cranberry juice is pricey!

sounds pretty awesome!

 

[Betty Dehoney]

No oatmeal simply because I don't have any! I have to buy all my ingredients online because there are no beer supply stores for miles! Can I use oatmeal from the grocery store? If so, which one? This will be my first time brewing this recipe so I will let you know how it turns out!

I used grocery oatmeal-- quaker oats. I just bottled it and I tasted the un-carbonated beer--although it did not that milk shake thickness that lactose has, it was "silky".. couple of weeks from now, we will see if it worked.