Midnight Madness Mocha Stout Beer Recipe | Extract Imperial Stout | Brewer's Friend
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Midnight Madness Mocha Stout

378 calories 52.6 g 12 oz
Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 90% (steeping grains only)
Source: Jari Tyrväinen
Calories: 378 calories (Per 12oz)
Carbs: 52.6 g (Per 12oz)
Created: Monday May 20th 2024
1.110
1.047
8.3%
37.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Viking - Pilsner Malt5 kg Pilsner Malt 37 1.9 52.5%
1,000 g Weyermann - Carahell1000 g Carahell 34 10 10.5%
300 g Maltodextrin300 g Maltodextrin - (late boil kettle addition) 39 0 3.2%
1,000 g Simpsons - Dextrin Malt1000 g Dextrin Malt 31 1.1 10.5%
500 g Flaked Oats500 g Flaked Oats 33 2.2 5.3%
500 g Simpsons - Chocolate Malt500 g Chocolate Malt - (late boil kettle addition) 31.7 444 5.3%
500 g Viking - Dark Chocolate Malt500 g Dark Chocolate Malt - (late boil kettle addition) 30.8 325 5.3%
300 g Viking - Roasted Barley300 g Roasted Barley - (late boil kettle addition) 32.7 340 3.2%
420 g Corn Sugar - Dextrose420 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 4.4%
9,520 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 15 Boil 60 min 37.78 100%
25 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 70 °C 70 °C 60 min
15 L Sparge 78 °C 78 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 g Fermaid K Other Mash 10 min.
20 g Irish Moss Fining Mash 10 min.
200 g Coffee Flavor Secondary 5 days
500 ml Vodka Other Secondary 5 days
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (custom):
61%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 616 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.77 bar       Temp: 7 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Varkaus, Savonmäki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 6 0 0 0
 
Notes

Starter: 2.1l 1,036

Coffee flour is dissolved in vodka for 48 hours and the liquid is poured into the bottom of the secondary

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-06-14 20:29 UTC
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