Zumstout Chocolate Coffee Stout (2 ratings)

All Grain Recipe

Submitted By: jdpauletto (Shared)
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Brewer: Jon Pauletto
Batch Size: 45.00 galStyle: American Stout (13E)
Boil Size: 47.38 galStyle Guide: BJCP 2008
Color: 40.2 SRMEquipment: Andrew's System
Bitterness: 43.7 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Amount Name Type #
49.09 gal Portland OR Water 1
70 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
6 lbs Chocolate Malt (350.0 SRM) Grain 3
5 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
3 lbs Carafa II (412.0 SRM) Grain 5
3 lbs Roasted Barley (300.0 SRM) Grain 6
1 lbs Black (Patent) Malt (500.0 SRM) Grain 7
12.00 oz Willamette [5.5%] - Boil 60 min Hops 8
10.00 Whirlfloc Tablet (Boil 15 min) Misc 9
6.00 oz Cascade [5.5%] - Boil 15 min Hops 10
6.00 oz Cascade [5.5%] - Boil 10 min Hops 11
3 pkgs American Ale (Wyeast Labs #1056) Yeast 12
9.00 lbs Coffee Beans (Secondary 7 days) Misc 13
6.75 oz Coco Nibs (Secondary 7 days) Misc 14


Chocolate Coffee Stout. Note, Drip Coffee will be substituted for whole beans, and Coco nibs will be added to secondary for 7 days. (Amount unkown)


My favorite Beer

by jdpauletto

This is an updated version of my winter stout. This is one of my most famous beers, and I brew it regularly. I don't always add cocoa nibs, as the chocolate malts provide enough of the chocolate flavor I am looking for. You can also add a Vanilla bean per 5 gallons for a nice finish.

One of our favorites!

by PortlandCSB

This is an outstanding lighter bodied stout! Definitely will keep ya awake! Perfect breakfast beer!

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