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Chocolate Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Adapted from bertusbrewery.com
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Wednesday September 18th 2019

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.3%

IBU (tinseth):

41.7

SRM (morey):

47.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.25 lb	US - Pale 2-Row11.25 lb Pale 2-Row	37	1.8	79.6%
20 oz	American - Chocolate20 oz Chocolate	29	350	8.8%
8 oz	American - Black Malt8 oz Black Malt	28	500	3.5%
18 oz	Briess - Organic Caramel Malt - 60L18 oz Organic Caramel Malt - 60L	33.6	60	8%
226 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Apollo15 g Apollo Hops	Pellet	17.9	Boil	60 min	34.96	33.3%
10 g	Cascade10 g Cascade Hops	Pellet	5.7	Boil	10 min	2.69	22.2%
15 g	Cascade15 g Cascade Hops	Pellet	5.7	Boil	5 min	2.22	33.3%
5 g	HBC 4725 g HBC 472 Hops	Pellet	7.7	Boil	10 min	1.82	11.1%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Apollo (Pellet) 15 g Apollo (Pellet) Hops	34.96	33.3%
25 g	Cascade (Pellet) 25 g Cascade (Pellet) Hops	4.91	55.5%
5 g	HBC 472 (Pellet) 5 g HBC 472 (Pellet) Hops	1.82	11.1%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.4 gal	Infusion	158 °F	154 °F	--
6.4 gal	Temperature	--	154 °F	60 min
0.5 gal	Sparge	170 °F	--	--
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6.25 oz	Cacao nibs		Flavor	Secondary	--
1.88 oz	Coffee - Cold Pressed		Flavor	Secondary	--

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1.25 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 213 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Cacao nibs may need a lot of alcohol which can raise the abv quite a bit.

Last Updated and Sharing

277

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Brews

Public: Yup, Shared
Last Updated: 2020-12-19 17:54 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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Chocolate Coffee Stout

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