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Mocha Coffee Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon READ
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Saturday March 30th 2019

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

26.7

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	New Zealand - Ale Malt3.5 kg Ale Malt	37.4	3.05	63.4%
0.90 kg	Flaked Barley0.9 kg Flaked Barley	32	2.2	16.3%
0.60 kg	New Zealand - Roast Barley0.6 kg Roast Barley	32.7	736.04	10.9%
0.30 kg	New Zealand - Light Crystal Malt0.3 kg Light Crystal Malt	35.4	31.98	5.4%
0.11 kg	New Zealand - Dark Chocolate Malt0.11 kg Dark Chocolate Malt	32.7	659.9	2%
0.11 kg	New Zealand - Light Chocolate Malt0.11 kg Light Chocolate Malt	32.7	456.85	2%
5.52 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
27 g	Willamette27 g Willamette Hops	Leaf/Whole	4.5	Boil	60 min	14.82	33.3%
27 g	Willamette27 g Willamette Hops	Leaf/Whole	4.5	Boil	20 min	8.97	33.3%
27 g	Willamette27 g Willamette Hops	Leaf/Whole	4.5	Boil	5 min	2.95	33.3%
81 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
81 g	Willamette (Leaf/Whole) 81 g Willamette (Leaf/Whole) Hops		26.74	99.9%
81 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Whirlfloc	Water Agt	Boil	15 min.
120 g	Cocoa Nibs	Flavor	Secondary	5 days
50 g	cocoa powder	Flavor	Secondary	5 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Sydney Water - Willoughby (Ryde)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

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.

Last Updated and Sharing

336

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Brews

Public: Yup, Shared
Last Updated: 2019-05-03 02:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Mocha Coffee Stout

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