Epic Brewing Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Epic Brewing Chocolate Coffee Stout

260 calories 26 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/chocolate-coffee-stout-recipe/
Hop Utilization: 96%
Calories: 260 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created: Sunday April 5th 2020
1.084
1.020
8.4%
41.5
42.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 kg Joe White - Ale Malt5.9 kg Ale Malt 36.8 2.81 73.8%
475 g Weyermann - Munich Type II475 g Munich Type II 37 10 5.9%
500 g New Zealand - Munich Malt500 g New Zealand - Munich Malt 36.8 7.87 6.2%
370 g Simpsons - United Kingdom - Crystal Dark370 g United Kingdom - Crystal Dark 33 120 4.6%
315 g American - Chocolate315 g American - Chocolate 29 350 3.9%
250 g Gladfield - Eclipse Wheat Malt250 g Eclipse Wheat Malt 34 525.18 3.1%
190 g Crisp Malting - United Kingdom - Flaked Torredied Oats190 g United Kingdom - Flaked Torredied Oats 33 3.2 2.4%
8,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Nugget14 g Nugget Hops Pellet 14 Boil 60 min 19.3 35.9%
14 g Chinook14 g Chinook Hops Pellet 13 Boil 45 min 16.46 35.9%
11 g Cascade11 g Cascade Hops Pellet 6.9 Boil 30 min 5.75 28.2%
39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
74 g coarsely ground coffee Flavor Secondary 3 days
111 g cacao nibs Flavor Secondary 3 min.
 
Yeast
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
24 L Strike 69 °C 67 °C 60 min
8.1 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 10.8 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.1 L) 20
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.

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  • Last Updated: 2020-04-17 04:45 UTC