Chocolate coffee stout 
All Grain Recipe
Submitted By: dwd0219 (Shared)
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| Brewer: Steve Jensen | |
| Batch Size: 5.00 gal | Style: Sweet Stout (13B) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
| Color: 47.9 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 39.0 IBUs | Boil 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 boilNotes
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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