Peg's Chocolate Coffee Stout (1 ratings)

All Grain Recipe

Submitted By: Toneus (Shared)
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Brewer: Tony Chiaffredo
Batch Size: 7.00 galStyle: Sweet Stout (13B)
Boil Size: 7.78 galStyle Guide: BJCP 2008
Color: 38.1 SRMEquipment: TC's Equipment
Bitterness: 33.4 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Munich Malt - 20L (20.0 SRM) Grain 2
9.92 oz Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) Grain 3
8.00 oz Black Barley (Stout) (500.0 SRM) Grain 4
8.00 oz Carapils (Briess) (1.5 SRM) Grain 5
8.00 oz Chocolate 6-Row (Briess) (350.0 SRM) Grain 6
8.00 oz Kiln Coffee (115.0 SRM) Grain 7
4.80 oz Carafa II (412.0 SRM) Grain 8
4.00 oz Roasted Barley (300.0 SRM) Grain 9
0.75 oz Magnum [13.0%] - Boil 60 min Hops 10
0.60 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 11
1.30 items Whirlfloc Tablet (Boil 15 min) Misc 12
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 13

Ratings

Amazed!

by Toneus

I brewed this as a birthday present for my Aunt Peggy. Because I designed it from scratch I wasn't ready to commit to a full 10 gallon batch. What a mistake I kicked myself because this recipe is simply amazing. I started out thinking I wanted to try to cold steep coffee, but the Kiln Coffee came recommended and sounded much easier. Turly a perfect blend of Chocolate and Coffee flavors. Enjoy!

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