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Chocolate Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Adapted from bertusbrewery.com
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Saturday December 28th 2019

Original Gravity:

1.063

Final Gravity:

1.014

ABV (standard):

6.5%

IBU (tinseth):

40.1

SRM (morey):

45.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 95°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	82.8%
10 oz	American - Chocolate10 oz Chocolate	29	350	5.7%
10 oz	American - Black Malt10 oz Black Malt	28	500	5.7%
10 oz	Briess - Organic Caramel Malt - 60L10 oz Organic Caramel Malt - 60L	33.6	60	5.7%
174 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Apollo12 g Apollo Hops	Pellet	17.9	Boil	70 min	34.92	35.3%
10 g	Cascade10 g Cascade Hops	Pellet	5.7	Boil	10 min	3.25	29.4%
12 g	Cascade12 g Cascade Hops	Leaf/Whole	5.7	Boil	5 min	1.95	35.3%
34 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Apollo (Pellet) 12 g Apollo (Pellet) Hops	34.92	35.3%
10 g	Cascade (Pellet) 10 g Cascade (Pellet) Hops	3.25	29.4%
12 g	Cascade (Leaf/Whole) 12 g Cascade (Leaf/Whole) Hops	1.95	35.3%
34 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.50 oz	Cocoa Nibs		Flavor	Secondary	0 min.
1.50 oz	Coffee - Cold Pressed		Flavor	Secondary	0 min.

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	Yes
Fermentation Temp:	95 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 117 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

Ferment and rack to secondary in 4-5 days.

Coffee and Chocolate:

Grind best quality dark roast and add 2oz to coffee press, fill with 12oz water, cover and put in fridge overnight. Plunge it and strain straight into secondary with cocoa nibs - rack beer on top.

Last Updated and Sharing

156

Views

Brews

Public: Yup, Shared
Last Updated: 2020-01-27 23:31 UTC
Snapshot Created: 2019-12-28 17:27 UTC
Link To Parent Recipe

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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