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Chocolate Coffee Stout

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Adapted from bertusbrewery.com
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday September 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb US - Pale 2-Row11.25 lb Pale 2-Row 37 1.8 79.6%
20 oz American - Chocolate20 oz Chocolate 29 350 8.8%
8 oz American - Black Malt8 oz Black Malt 28 500 3.5%
18 oz Briess - Organic Caramel Malt - 60L18 oz Organic Caramel Malt - 60L 33.6 60 8%
226 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Apollo15 g Apollo Hops Pellet 17.9 Boil 60 min 34.96 33.3%
10 g Cascade10 g Cascade Hops Pellet 5.7 Boil 10 min 2.69 22.2%
15 g Cascade15 g Cascade Hops Pellet 5.7 Boil 5 min 2.22 33.3%
5 g HBC 4725 g HBC 472 Hops Pellet 7.7 Boil 10 min 1.82 11.1%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.25 oz Cacao nibs Flavor Secondary 0 min.
1.88 oz Coffee - Cold Pressed Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1.25 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 213 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
6.4 gal Infusion 158 °F 154 °F --
6.4 gal Temperature -- 154 °F 60 min
0.5 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.41 17.7  
Mash volume with grains 5.54 22.2  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Cacao nibs may need a lot of alcohol which can raise the abv quite a bit.

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  • Last Updated: 2020-12-19 17:54 UTC