I recently purchased a double chocolate stout extract kit to which I made a few modifications. Though I’ve brewed a number of specialty wines before this will be my first time with beer. Does everything look right/good? Any tips/suggestions? What S.G. should I look for before racking to secondary or bottling? How long do you think it'll take to reach that SG?
Double Chocolate Coffee Stout, Extract – Makes 5 Gallons
• ¾ lb Chocolate Malt
• ½ lb 2-Row Malt (Rahr)
• ¼ lb Crystal 40L
• 1/8 lb Black Patent
• 1/8 lb Roasted Barley
• 5 oz ground coffee
• 2 oz unsweetened Cocoa
• ½ lb Malto Dextrin
• ½ lb Lactose
• 2 lb Amber Liquid Malt Extract
• 5 lb Dark Liquid Malt Extract
• 1 oz Galena Pellet Hops
• 1 oz Real Vanilla Extract
• 4 ½ oz Priming Sugar (corn sugar)
• 1 capsule of BrewVint Yeast Fuel (nutrient)
• Yeast: White Labs London Ale WLP013
2 days prior to brewing the beer you need to prepare some cold brewed coffee. Do this by adding 6 cups of water to 5 oz coarsely ground coffee beans and 1 oz unsweetened cocoa powder then allow it to soak for about 48 hours.
In a 16 – 20 quart stainless stockpot, bring 2 ½ gallons of water to 155°F and turn off the heat (leaving the pot on the hot burner). Put the crushed ¾ lb Chocolate, ½ lb 2-Row, ¼ lb Crystal 40L, 1/8 lb Black Patent, and 1/8 lb Roasted Barley into a grain bag and soak in the hot water for 15 minutes. Lift the grain bag in and out of the water as if it was a tea bag. After soaking the grains, lift the grain bag out of the water and allow most of the water to drip out then discard the grains and turn the heat back on until boiling.
Turn off the heat once again and move the stockpot to a cool burner. Add the malt extracts, malto dextrin, and lactose. Stir constantly until completely dissolved then return heat to the mixture stirring occasionally. Heat until boiling then reduce the heat in order to maintain a roiling boil without boiling over.
Add 1 oz of Galena hops and set a timer for 60 minutes.
Add 1 capsule of BrewVint Yeast Fuel for the last 10 minutes of boiling.
Add 1 oz unsweetened cocoa powder for the last 5 minutes of boiling.
After 60 minutes of boiling, remove the wort from the heat and cool down quickly to about 80°F. Once the wort has cooled, pour it into your primary fermenter (6.5 gallon glass carboy) and add cool water to make 5 ¼ gallons. Check the specific gravity. Aerate well. Shake the container of yeast then pitch (note: allow the yeast to warm up to 72°-78°F for about 24 hours prior to pitching). Aerate again.
Attach your airlock/blow-off tube. After 12-36 hours you will see signs of fermentation. If you do not see any signs of fermentation within 24 hours then remove the airlock/blow-off tube and aerate again.
After about a week the fermentation should have significantly slowed down and the excess proteins and dead yeast will settle at the bottom of the carboy. Rack to secondary (5 gallon glass carboy) and let clear for about another week.
Rack to tertiary (5 gallon glass carboy) and check the specific gravity. Add 1 oz real vanilla extract. Bring 2 cups of water to a boil and add 4 .5 oz priming sugar (corn sugar), stirring until completely dissolved (about 1 minute). Remove from heat and cool to about 80°F or cooler. Pour the sugar water unto your beer and mix gently but thoroughly.
Bottle and age 3-4 weeks.
Initial Fermentation: 12:30am Monday morning 03-10-2008
Original Gravity: 1.0951
Sugar by weight: 22.67° Plato
Here is my BeerSmith entry (still figuring it out):
Double Chocolate Coffee Stout #1
Type: Extract Date: 3/10/2008
Batch Size: 5.00 gal Brewer: Nathan Konzelman
Boil Size: 2.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Amount Item Type % or IBU
2 lbs 1.3 oz Coffee - Cold Brewed (500.0 SRM) Adjunct 18.77 %
5 lbs Dark Liquid Extract (17.5 SRM) Extract 45.13 %
2 lbs Amber Liquid Extract (12.5 SRM) Extract 18.05 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.77 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.26 %
4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2.26 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.13 %
2.0 oz Roasted Barley (300.0 SRM) Grain 1.13 %
1.00 oz Galena [12.20 %] (60 min) Hops 24.5 IBU
1.00 oz Cocoa Powder - Unsweetened (Boil 5.0 min) Misc
1.00 oz Real Vanilla Extract (Bottling 5.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
8.00 oz Malto-Dextrine (Boil 60.0 min) Misc
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 4.51 %
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale
Est Original Gravity: 1.055 SG Measured Original Gravity: 1.095 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.050 SG
Estimated Alcohol by Vol: 5.18 % Actual Alcohol by Vol: 5.91 %
Bitterness: 24.5 IBU Calories: 461 cal/pint
Est Color: 75.5 SRM Color:
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.5 oz Carbonation Used: 4.5 oz
Keg/Bottling Temperature: 70.0 F Age for: 28.0 days
Storage Temperature: 70.0 F