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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Any tips on my Chocolate Coffee Stout recipe?
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Old 06-17-2014, 06:58 PM   #1
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Default Any tips on my Chocolate Coffee Stout recipe?

Hi all, for my next brew I want to do a Chocolate Oatmeal stout with a bit of coffee flavor. Looking for it to age for several months and be ready for the fall.

I do Partial Mashes with a max of 5.75 lbs of grain. Here's what I have so far:

2.5 lb............2 Row
1.0 lb............Flaked Oats
.75 lb............Roast Barley
.75 lb............Chocolate Malt
.75 lb............Crystal 60
5.0 lb............Light Dry Extract

2 oz Fuggle........60 min
1 oz Mt Hood.....15 min

6oz Cocao Powder..........10 min left in boil
4 oz Coffee (crushed beans in sack)....... for 5 min when wort is cooled to 180.
1 vanilla bean (scraped & soaked in 1/2 cup bourbon for a week or two) dropped in secondary for a week.

Wyeast 1028 London Ale

1.072 OG
1.018 FG
7.1 %
38 IBU

Any suggestions? I was also thinking of adding some lactose, not sure if I should with it being 7.1%.

Thanks in advance!

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Old 06-17-2014, 07:16 PM   #2
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Lactose will make it sweeter, is that what you want? I think it looks good. I've never used powder. My chocolate flavor has come from husks in the mash and chocolate malt. Coffee can be cold-pressed and added at bottling or steeping like a tea like you're doing.

If you want mouthfeel and not sweetness add maltodextrin.

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Old 06-17-2014, 07:28 PM   #3
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I would use twice as much chocolate malt as roast, especially for a chocolate stout, say 10% chocolate 3% Roast barley. I also think 1Lb of oats is too much without something to boast the head formation, such as wheat malt.

I'm not a big fan of coffee in beer, and I would drop all the adjuncts. But if you must cold brew the coffee and add on bottling/kegging day. Use low fat cocco powder, as again like the oats it will knock out the head.

Lactose will go well in a chocolate stout, especially if you go heavy on the chocolate malt. Keep it on the low side though, too much and it will end up sickly. For my tastes about 6% is good.

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Old 06-18-2014, 03:03 AM   #4
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Thanks for the replies. I made some tweaks to the recipe by reducing the specialty grains a bit but I increased the Chocolate malt to a pound. What do you think of this now?

3.0 lb............2 Row
.75 lb............Flaked Oats
.5 lb............Roast Barley
1.0 lb............Chocolate Malt
.5 lb............Crystal 60
5.0 lb............Light Dry Extract

I do want to add a little sweetness but I agree, too much lactose gives it a fake tasting sweetness, so I'm just going to use 1/2 lb. I also think I'll skip the coffee addition, seems like it will be fine without it.

One thing I came across in my reading, is that some people will "steep" the specialty grains @160 for 30 instead of adding to the mash to reduce some bitter/astringency. I'm thinking of trying that with this recipe. Good or bad idea? I'm thinking I'll mash the 2-row, flaked oats (maybe the Crystal too?). Would it follow the same 1.5 qts per lb of grain ratio?

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Old 06-18-2014, 02:38 PM   #5
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The grain bill looks like your on the right track. With using less roast barely and more chocolate your'll get a pretty smooth stout anyway especially since you have some crystal and lactose in the mix.

You can steep, but for this recipe imo it would come done to convenience. I mash all by roast grains and my stouts are pretty smooth. I use a little less roast barely than you are using here, so you could steep that if you like.

Be careful with the vanilla, I have never used it before (and its something I associated with a Russian Imperial Stout) but when I was at the Slow Boat brewery In Beijing, speaking to the brewer there about formulating their vanilla impy they had loads of problems getting the level of vanilla right. This is something that I have seen echoed on this and other forums.

Also be careful with the bourbon, I have had far to many bourbon stouts that have been undrinkable.

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Old 06-18-2014, 03:15 PM   #6
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Great, thanks for the help. I keep going back and forth with this recipe. I think I may keep the coffee steep addition but pay attention to the temp I add it and the duration (maybe only a min or two @180 as I'm whirlpooling my chiller).

I also cut my DME down to 4 LB which will bring the alc% to about 6.3%.

I was on the fence about the vanilla/bourbon, I think you talked me out of it...

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Old 06-18-2014, 03:22 PM   #7
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Consider using nibs instead of cocoa powder. In at flame out and leave in through fermentation.

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Old 07-17-2014, 02:14 PM   #8
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Getting ready to brew this, any other tips/advice would be welcome. Here's the latest tweaked recipe.

2.75 lb............2 Row
.75 lb............Flaked Oats
.5 lb............Roast Barley
1.0 lb............Chocolate Malt
0.75 lb............Crystal 60
3.0 lb............Light Dry Extract

Using Wyeast 1028 with a starter.

it comes out to be about 5.5% alc.

I'm going to see if my LBS has pale chocolate (heard some good things about it), and do .5 of it and .5 regular chocolate malt.

I'm skipping the cocao powder and going with the 4oz nibs soaked in vodka or bourbon.

I'm also going to steep 4oz of cracked (or very course ground) coffee in a muslin sack at 150 degrees for about 5 min or so as I'm chilling. I don't want a huge coffee flavor but I'm hoping it will add a subtle hint.

Let me know what you think.
Thanks!

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