Oaked Coffee Chocolate Stout - Beer Recipe - Brewer's Friend

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Oaked Coffee Chocolate Stout

200 calories 22.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Saturday August 10th 2013
1.060
1.017
5.6%
23.3
38.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 15.4%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 5.1%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 5.1%
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 61.5%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bullion1 oz Bullion Hops Pellet 8 Boil 60 min 19.5 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 30 min 3.83 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Dutch Cocoa Powder Flavor Primary --
3 each Whisky Soaked Oak Spirals Flavor Secondary --
0.50 lb Gaia Organic Blend Pete's Coffee Flavor Mash 45 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Grain Bags Sparge -- 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.52 g | 26.1 qt) 2.96 11.8  
Mash volume with grains (equipment estimates 6.52 g | 26.1 qt) 3.26 13  
Grain absorption losses (steeping) -0.47 -1.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.96 11.8
Equipment Profile Used: System Default
 
Notes

Dutch Cocoa powder was added to wort after boil in order to dissolve into wort. It was not boiled.

Oak Spirals were soaked in Jack Daniel's for 2 months prior to brew day. The spirals were added to the secondary sat for minimum 1 month.

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  • Last Updated: 2013-08-10 20:09 UTC