Black Hole Coffee Chocolate Stout

All Grain Recipe

Submitted By: geemurphy (Shared)
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Brewer: Greg Murphy
Batch Size: 10.00 galStyle: Imperial Stout (20C)
Boil Size: 12.93 galStyle Guide: BJCP 2021
Color: 40.3 SRMEquipment: Murph's Stainless Kegs - 10 Gal
Bitterness: 61.9 IBUsBoil Time: 60 min
Est OG: 1.086 (20.8° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
17.07 gal Anaheim City water Water 1
3.53 g Baking Soda (Mash 60 min) Misc 2
1.00 Campden Tablets (Mash 60 min) Misc 3
24 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
2 lbs Munich Malt (9.0 SRM) Grain 5
2 lbs Munich Malt - 10L (10.0 SRM) Grain 6
1 lbs 8.00 oz Caraaroma (130.0 SRM) Grain 7
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 8
15.58 oz Carafa III (525.0 SRM) Grain 9
12.04 oz Oats, Flaked (1.0 SRM) Grain 10
2.13 g Baking Soda (Sparge 60 min) Misc 11
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [17.2%] - Boil 90 min Hops 12
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [17.2%] - Boil 65 min Hops 13
0.50 oz Cascade [7.2%] - Boil 30 min Hops 14
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 15
3.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 16
2.00 Vanilla Beans (Secondary 3 days) Misc 17
7.80 oz Cacao Nibs (Secondary 3 days) Misc 18
5.20 oz Coffee - Black Rifle "Beyond Black", Ground (Secondary 3 days) Misc 19

Taste Notes

06/10/20203 - pulled non-carbonated 8 oz sample into glass measuring cup -- about 1" depth -- very bright LED light does not penetrate -- Intense dark coffee aroma and flavor, some chocolate, no vanilla. Very smooth. No acidity or astringency detected. Drinkable now, but will be amazing after months of aging.

Notes

05/29/2023 - My only change to this recipe is the addition of 2 vanilla beans added to secondary at 7 days and removed at 10 days 06/4/2023 -- 2 Batches of 5.0 gallons -- Primary FG: 1.018 (8.4% ABV) -- Cold crashed 33 degrees 06/05/2023 -- Racked of yeast into clean, sanitized kegs -- Yield 2 kegs 4.5 gallons each -- to each secondary, I added 2.6 oz Black Rifle "Beyond Black" ground coffee, plus 3.9 oz cacao nibs, plus 1 vanilla bean to a muslin bag, tied, then dropped inside to steep 3 days. Added 3-5 PSI CO2. Harvested 3 quarts of yeast. 06/09/2023 -- Racked off grounds/cacao/vanilla beans into clean, sanitized kegs. Secondary FG:

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