Norman Chocolate Hazelnut Coffee Stout Adjusted 
All Grain Recipe
Submitted By: HiawathaBrewing (Shared)
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| Brewer: Charlie | |
| Batch Size: 5.25 gal | Style: Sweet Stout (16A) |
| Boil Size: 6.30 gal | Style Guide: BJCP 2015 |
| Color: 54.7 SRM | Equipment: ANVIL Foundry 10.5 (5 gal batch) size |
| Bitterness: 21.7 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.2° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.028 SG (7.0° P) | Fermentation: Ale, Single Stage |
| ABV: 6.3% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.73 gal |
Wayne, NJ |
Water |
1 |
| 0.25 items |
Campden Tablets (Mash 60 min) |
Misc |
2 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
3 |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 8.00 oz |
Carafa II (412.0 SRM) |
Grain |
7 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
9 |
| 1 lbs |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
10 |
| 5.92 oz |
Light Dry Extract [Boil] (8.0 SRM) |
Dry Extract |
11 |
| 1.00 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
12 |
| 0.02 g |
Baking Soda (Boil 60 min) |
Misc |
13 |
| 14.70 g |
Calcium Chloride (Boil 60 min) |
Misc |
14 |
| 1.34 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
15 |
| 2.96 g |
Salt (Boil 60 min) |
Misc |
16 |
| 3.50 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
17 |
| 5.00 items |
Fermcap-S (Boil 60 min) |
Misc |
18 |
| 0.50 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
19 |
| 0.50 oz |
Cascade [5.5%] - Boil 5 min |
Hops |
20 |
| 5.00 tsp |
Yeast Nutrient (Boil 0 days) |
Misc |
21 |
| 1.0 pkgs |
Irish Ale (Omega #OYL-005) |
Yeast |
22 |
| 4.00 oz |
Cacao Nibs (Secondary 12 days) |
Misc |
23 |
| 0.25 lbs |
Coffee Beans (Secondary 12 days) |
Misc |
24 |
| 4.00 oz |
Hazelnut (Secondary 12 days) |
Misc |
25 |
Notes
Soak nibs and coffee in vodka 2 to 3 days prior to adding. Add to primary 4 days prior to keg or bottling. Start process 6 to 7 days ahead of kegging or bottling.
Used 2 oz vodka for coffee
Used 3 oz vodka for nibs
5 oz total on 3/26/24
Addition of vodka raises ABV by .2%This Recipe Has Not Been Rated
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