Coco Cafe Sweet Stout - Beer Recipe - Brewer's Friend

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Coco Cafe Sweet Stout

201 calories 24.4 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 201 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Thursday February 13th 2020
1.060
1.020
5.2%
31.5
41.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Canadian - Pale 2-Row3.1 kg Pale 2-Row 36 1.75 55.4%
1 kg American - Munich - 60L1 kg Munich - 60L 33 60 17.9%
400 g American - Caramel / Crystal 60L400 g Caramel / Crystal 60L 34 60 7.1%
400 g American - Chocolate400 g Chocolate 29 350 7.1%
250 g American - Roasted Barley250 g Roasted Barley 33 300 4.5%
450 g Lactose (Milk Sugar)450 g Lactose (Milk Sugar) 41 1 8%
5,600 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 60 min 16.21 50%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 20 min 15.27 50%
56 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
100 g Coco Powder Flavor Boil 10 min.
100 g Cacao Nibs Flavor Secondary 5 days
82 g Espresso Beans Flavor Bottling 10 days
3.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 67 °C 67 °C 60 min
14 L Batch Sparge 70 °C 70 °C 20 min
Starting Mash Thickness: 2.86 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 14.7
Mash volume with grains 18.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17 L) 21.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26 L) 30.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 20
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Add Coco Powder - 10 min. before end of boil.

Add Lactose - 10 min. before end of boil.

Add Cacao Beans 5-days before bottling, or day 7 after start of fermentation.

Note: day #8 from start, SG is 1.020, but taste has changed and I detect an off flavor kind of sour. So, I am adding 11g of Nottingham yeast, sprinkled on top and allowed to work. Maybe the SG will lower some.

Cold brew the espresso beans 24 hours before adding at bottle day. Lightly crush the beans, steep in cold water.

Ferment - 5 days @ 16C

               2 days @ 20C diacetyl rest<br />
              5 days @ 17C 
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  • Last Updated: 2020-02-21 02:25 UTC