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Dr Wongs Chocolate Coffee Stout

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 38.3 liters
Post Boil Size: 33.31 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 71.4% (brew house)
Source: Andrew Wong
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created Wednesday November 24th 2021
1.087
1.026
7.9%
49.9
40.7
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.33 kg Thomas Fawcett - Maris Otter Pale Ale Malt7.33 kg Maris Otter Pale Ale Malt 38 2.65 74.9%
0.60 kg Weyermann - Munich Type I0.6 kg Munich Type I 38 6 6.1%
0.60 kg Weyermann - Munich Type II (Dark)0.6 kg Munich Type II (Dark) 37 10 6.1%
430 g Weyermann - CaraAroma430 g CaraAroma 36 140 4.4%
260 g Weyermann - Carafa III260 g Carafa III 32 525 2.7%
220 g Gladfield - Big O, Malted Oats220 g Big O, Malted Oats 27.5 2.28 2.2%
340 g GB - Chocolate - UK340 g GB - Chocolate - UK 33.8 425 3.5%
9,780 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Jade20 g Pacific Jade Hops Pellet 13 Boil 60 min 20.75 33.3%
20 g Columbus (Tomahawk)20 g Columbus (Tomahawk) Hops Pellet 14 Boil 45 min 20.51 33.3%
20 g Cascade/Taiheke20 g Cascade/Taiheke Hops Pellet 7 Boil 30 min 8.59 33.3%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
34 L Protein Rest Strike 55 °C 10 min
Infusion 68 °C 60 min
17 L Sparge 76 °C 45 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.24 g Baking Soda (NaHCO3) Water Agt Mash 0 min.
0.48 g Calcium Chloride (CaCl2) Water Agt Mash 0 min.
0.16 g Canning Salt (NaCl) Water Agt Mash 0 min.
7.98 ml Chalk (CaCO3) Water Agt Mash 0 min.
0.73 g Epsom Salt Water Agt Mash 0 min.
2.58 g Gypsum (CaSO4) Water Agt Mash 0 min.
0.48 g Magnesium Chloride (MgCl2) Other Boil 0 min.
1 ml Lactic Acid Water Agt Sparge 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 653 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 12 19 53 300
Mash Chemistry and Brewing Water Calculator
 
Notes

Coffee/cacoa in steeped for 5-7days. Would mash at higher temp maybe 68-69.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-24 08:53 UTC
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