Chocolate Espresso Stout

TUCK · 10-06-2007, 06:16 PM

Chocolate Esperesso Stout (All Grain)
13-F Russian Imperial Stout

Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|

Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10°L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar
8 oz Dark Cocoa Powder - added during boil, boiled 60 min
1 lbs Molasses
.5 oz Chinook (13.00%) - added last 15 minutes, boiled
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes:
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.

8 Gl water needed for mash

Hershey Dark Cocoa used
Coffee (Starbucks Espresso)

Results generated by BeerTools Pro 1.0.28

**Orfy** · 10-06-2007, 06:20 PM

Is that one you've composed your self?
Why such a light crystal?

looks like a nice big beer.

TUCK · 10-06-2007, 06:27 PM

Quote:

Originally Posted by orfy

Is that one you've composed your self?
Why such a light crystal?

looks like a nice big beer.

Yes, I brewd it last Fall and it was a winner, except this time I used Dark Cocoa.

light crystal? Want to really be bold with the other grains flavors, taste great.

I give it at least 3-4 weeks to ferment though

mr x · 10-06-2007, 07:07 PM

Did you crush the coffee beans?

**Melana** · 10-07-2007, 03:23 PM

is there a PM or extract w/ grains version of this?

TUCK · 10-23-2007, 07:08 PM

Quote:

Originally Posted by mr x

Did you crush the coffee beans?

Sorry fo the late response

Last year I used 8 cups of brewed starbucks espresso

However once it aged the coffee really bled through, almost intense

SO...this year I only used 4 cups.
It has been aging for around 2 weeks and seems to be nice, I think it needs more time to mellow but it should be good.

TUCK · 10-23-2007, 07:09 PM

Quote:

Originally Posted by Melana

is there a PM or extract w/ grains version of this?

I'll see if I can get that posted up for you tonight

TUCK · 10-24-2007, 10:37 PM

Quote:

Originally Posted by TUCK

I'll see if I can get that posted up for you tonight

Chocolate Esperesso Stout
13-F Russian Imperial Stout

Size: 5.2 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.29 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 31.0 (30.00 - 40.00)
|=========#======================|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 47.67 (50.00 - 90.00)
|=======#========================|

Ingredients:
0.75 lbs American Chocolate Malt
.75 lbs Roasted Barley
.75 lbs Crystal Malt 10°L
3 lbs Muntons Dry Dark
6.6 lbs Liquid Light Extract
.5 lbs Light Brown Sugar
.5 lbs Molasses
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 15 min
0.50 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Brwed Coffee (Espresso) - added dry to secondary fermenter
8 oz Cocoa Powder - added during boil, boiled 60 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Results generated by BeerTools Pro 1.0.28

z987k · 10-25-2007, 12:01 AM

What does the brown sugar do opposed to corn sugar?
What taste does molasses impart?
Do either really do anything but up the abv?

**Melana** · 10-25-2007, 12:16 AM

Thanks for posting!