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Chocolate Coffee Stout 47

303 calories 37.3 g 0.5 L
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 55 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Whitters
Calories: 303 calories (Per 0.5L)
Carbs: 37.3 g (Per 0.5L)
Created: Monday October 23rd 2023
1.064
1.022
5.6%
34.5
41.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Crisp Malting - Extra Pale Maris Otter9 kg Extra Pale Maris Otter 37.5 2 66.2%
0.60 kg Crisp Malting - Crystal 60L0.6 kg Crystal 60L 33.1 60 4.4%
0.40 kg Dingemans - Special B0.4 kg Special B 33.1 125 2.9%
1 kg Crisp Malting - Chocolate Malt1 kg Chocolate Malt - (late mash tun addition) 32.66 450 7.4%
0.40 kg Crisp Malting - Roasted Barley0.4 kg Roasted Barley - (late mash tun addition) 31.28 520 2.9%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late mash tun addition) 41 1 7.4%
1 kg Cane Sugar1 kg Cane Sugar 46 0 7.4%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 1.5%
13.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Yakima Valley Hops - Centennial65 g Centennial Hops Pellet 8.4 Boil 30 min 21.83 44.8%
80 g Yakima Valley Hops - Centennial80 g Centennial Hops Pellet 8.4 Boil 10 min 12.67 55.2%
145 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Cocao Nibs Flavor Primary 1 min.
300 g Coffee Flavor Primary 0 min.
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Baking Soda Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Sparge 1 hr.
1 tsp Baking Soda Water Agt Sparge 1 hr.
4 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 13 52 80 125 129
Water is incorrect. I can't save it as total 64L of water. 34 mash and 30 spare. It records it as total water of 34 which puts the above overall water report out.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Add and stir Steeping 63 °C 68 °C 7 min
Soak and stir Steeping 68 °C 68 °C 20 min
Mash Vorlauf 68 °C 68 °C 65 min
Mash out Vorlauf 68 °C 76 °C 10 min
30 L Sparge Batch Sparge 65 °C 65 °C --
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.95 L. Suggest reducing initial water volume to 45.4 L and adding 10.55 L sparge/top-off.  
Strike water volume at mash thickness of 3.2 L/kg 37.1
Mash volume with grains 44.8
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 30.1 L) 27.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 56 L) 53
Boil off losses -5.2
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 50
Going into fermentor 50
Total: 64.2  
Equipment Profile Used: System Default
 
Notes

Attempting a smooth chocolate and coffee stout using Cacoa nibs and coffee, likely add to the late fermentation. Lightly roast the Cacoa nibs. Considering soaking the Cacoa in Vodka for a week and adding the liquid to the fermenter towards end of fermentation.

Adding both chocolate malt and the roasted barley in last 10 mins of mash after cold steep overnight in 4.2L of treated water from the mash volume. Used a sieve to separate the dark drains from the malt. Added the thick dark liquid down the side of the grain basket into wort during early sparge. Added the grains to top of grain basket and sparged with the cooler sparse water 65C. 30L sparge water used.

Adding 1kg of sugar to the boil to replace lost sugars in the higher temp mash 68c Aiming for about 5.6 to 6% ABV. Also added 1kg lactose to sweeten the brew to accompany Chocolate and Cocoa.

Very sticky slow mash. Not sure why as there wasn't much stuff got out of the grain basket.

Achieved 52L in fermenter at 1064 which is 75% efficiency.

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  • Last Updated: 2023-10-27 16:22 UTC