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Chocolate Coffee Stout

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday March 25th 2026
1.055
1.010
5.9%
91.0
45.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 82.1%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 6.8%
13 oz German - Carafa III13 oz Carafa III 32 535 3.7%
13 oz American - Black Malt13 oz Black Malt 28 500 3.7%
13 oz United Kingdom - Crystal 60L13 oz Crystal 60L 34 60 3.7%
351 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Apollo2 oz Apollo Hops Pellet 20 Boil 60 min 75.1 50%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 20 min 15.92 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 oz Cocoa Nibs Flavor Secondary 0 min.
3.50 oz Coffee - Cold Pressed Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.67 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.23 32.9  
Mash volume with grains 9.98 39.9  
Grain absorption losses -2.74 -11  
Remaining sparge water volume (equipment estimates 6.42 g | 25.7 qt) 6.27 25.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 14.49 58
Equipment Profile Used: System Default
 
Notes

Ferment and rack to secondary in 4-5 days.

Coffee and Chocolate:

Grind best quality dark roast and add 2oz to coffee press, fill with 12oz water, cover and put in fridge overnight. Plunge it and strain straight into secondary with cocoa nibs - rack beer on top.


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  • Last Updated: 2026-03-25 22:17 UTC