Chocolate coffee stout

All Grain Recipe

Submitted By: dwd0219 (Shared)
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Brewer: Steve Jensen
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 47.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 39.0 IBUsBoil Time: 60 min
Est OG: 1.089 (21.4° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 gal Distilled Water Water 1
13 lbs 3.20 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 11.68 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
12.00 oz Roasted Barley (300.0 SRM) Grain 5
9.12 oz Black (Patent) Malt (500.0 SRM) Grain 6
7.20 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1.00 oz Nugget [13.0%] - Boil 60 min Hops 8
0.50 oz Willamette [5.5%] - Boil 30 min Hops 9
0.50 tsp Irish Moss (Boil 10 min) Misc 10
0.50 oz Willamette [5.5%] - Boil 0 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 13

Taste Notes

secondary 2oz kona coffee at flameout 2oz sumatrian 1.5oz cocco nibs 2.5oz choc end of boil

Notes

after primary: taste lot of coffee a little choc…remember next time to put it all in lol. Doesnt seem to be finished fermenting.

This Recipe Has Not Been Rated

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