Tim's Milk Chocolate Coffee Stout

All Grain Recipe

Submitted By: scashby (Shared)
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Brewer: Tim Melton
Batch Size: 10.00 galStyle: Sweet Stout (13B)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 33.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 45.5 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
12.00 oz Special Roast (50.0 SRM) Grain 5
2.00 oz Galena [12.5%] - Boil 60 min Hops 6
2.00 lbs Lactose (Boil 60 min) Misc 7
12.00 oz Cacao Powder (Boil 0 min) Misc 8
7.00 oz Coffee - Cold Pressed (Secondary 1 weeks) Misc 9
8.00 oz Cacao Nibs (Secondary 1 weeks) Misc 10

Notes

This mash will be split into two 5 gallon boils to make two distinct chocoloate stouts. After the mash, split all the ingredients evenly between the two for the boil and secondary. For Tim's Coffee Chocolate stout, follow the directions. (Note that the coffee listed is for a 5 gallon batch. Double it again if you're doing a full 10 gallon coffee batch). For Steve's Chocolate Chili Stout, add one stick of cinnamon at flameout. For the secondary, substitute 1 oz of dried peppers and 1 vanilla stick for the coffee.

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