Chocolate Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Adapted from bertusbrewery.com
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Saturday December 28th 2019

Original Gravity:

1.063

Final Gravity:

1.014

ABV (standard):

6.5%

IBU (tinseth):

40.1

SRM (morey):

45.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	82.8%
10 oz	American - Chocolate10 oz Chocolate	29	350	5.7%
10 oz	American - Black Malt10 oz Black Malt	28	500	5.7%
10 oz	Briess - Organic Caramel Malt - 60L10 oz Organic Caramel Malt - 60L	33.6	60	5.7%
174 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Apollo12 g Apollo Hops	Pellet	17.9	Boil	70 min	34.92	35.3%
10 g	Cascade10 g Cascade Hops	Pellet	5.7	Boil	10 min	3.25	29.4%
12 g	Cascade12 g Cascade Hops	Leaf/Whole	5.7	Boil	5 min	1.95	35.3%
34 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Apollo (Pellet) 12 g Apollo (Pellet) Hops	34.92	35.3%
10 g	Cascade (Pellet) 10 g Cascade (Pellet) Hops	3.25	29.4%
12 g	Cascade (Leaf/Whole) 12 g Cascade (Leaf/Whole) Hops	1.95	35.3%
34 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.50 oz	Cocoa Nibs		Flavor	Secondary	--
1.50 oz	Coffee - Cold Pressed		Flavor	Secondary	--

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	Yes
Fermentation Temp:	95 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 117 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	--	154 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.25 qt/lb	3.4	13.6
Mash volume with grains	4.27	17.1
Grain absorption losses	-1.36	-5.4
Remaining sparge water volume (equipment estimates 4.01 g \| 16 qt)	3.21	12.8
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 5.79 g \| 23.2 qt)	5	20
Boil off losses	-1.75	-7
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 4 g \| 16 qt)	4.5	18
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 4.5 g \| 18 qt)	4	16
Total:	6.61	26.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 80.4%

Pre-Boil: 73% 26.3 ppg

Ending Kettle: 68% 24.3 ppg

Brew House: 66% 23.7 ppg

Wort Volume:

4.3 Gallons

Expected 4 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.063
Actual OG: 1.060

Alcohol and Attenuation:

ABV: 5.78%

Apparent Attenuation: 73.3%
Actual FG: 1.016
Calories per 12oz 208 calories
Carbohydrates per 12oz 20.2 g

Amount Packaged:

4.2 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 45
Pints: 34

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
12/28/2019 7:16 PM over 4 years ago	+0	Mash Complete	1.053	5.4 Gallons		12/28/2019 8:39 PM over 4 years ago
12/28/2019 8:39 PM over 4 years ago	+0	Pre-Boil Gravity	1.056	5.1 Gallons		12/28/2019 9:14 PM over 4 years ago
12/28/2019 10:53 PM over 4 years ago	+0	Boil Complete	1.060	4.4 Gallons		12/29/2019 4:40 PM over 4 years ago	I'm not sure where all my sugars/liquid went
12/28/2019 10:53 PM over 4 years ago	+0	Brew Day Complete	1.060	4.3 Gallons	92 °F	1/13/2020 5:37 PM over 4 years ago	Pitched 1L starter into about 92F water Set the temp controller to keep it around 92F-95F. It hit 98F during peak fermentation.
12/29/2019 5:11 PM over 4 years ago	+1	Other			94 °F	12/29/2019 5:42 PM over 4 years ago	Added 4cups of cold brewed (1.5oz coffee soaked in 6 cups water) coffee steeped for 15 hours.
12/31/2019 9:19 PM over 4 years ago	+3	Other			94 °F	12/31/2019 9:21 PM over 4 years ago	Added cocao nib tincture. 3.5 oz of toasted cocao nibs in some amount of whiskey. I forgot to strain the cocao nibs before freezing, so I didn't remove any fat. Next time: strain into a tall thin jar, so there is a good layer of fat on top.
1/12/2020 9:30 PM over 4 years ago	+15	Fermentation Complete	1.016	4.2 Gallons		1/12/2020 10:52 PM over 4 years ago
1/12/2020 9:36 PM over 4 years ago	+15	Packaged	1.016	4.2 Gallons		1/12/2020 10:52 PM over 4 years ago
1/16/2020 12:51 AM over 4 years ago	+19	Tasting Note				1/16/2020 1:01 AM over 4 years ago	There is way too much flavor for how thin it is. The flavor itself is almost entirely black malt, with some coffee. Hops are perfect. If I were to brew this again, I would add enough base malt to make this at least 9%, reduce black malt(or increase other specialty grains), and increase the amount of cocao nibs.
3/6/2020 12:30 AM over 4 years ago	+69	Tasting Note				3/6/2020 4:38 PM over 4 years ago	From the keg: Fantastic black malt aroma (actually smells like roasted barley). Not a ton of hop aroma left. The harsh roasted malt flavor has mellowed out a lot. Still slightly overpowering, but its better.

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: 2020-01-27 23:31 UTC
Snapshot Created: 2019-12-28 17:27 UTC
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Chocolate Coffee Stout