Chocolate Coffee Stout (Chocolate Jitterz)
BTW, the chocolate flavor in this recipe is very evident. If you're looking for a "hint" of chocolate flavor you should scale back the nibs or use another method to attain what you're looking for. However, I've gotten alot of positive responses from this recipe. Cheers!
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Chocolate Coffee Stout (Chocolate Jitterz)
Style: Sweet Stout
TYPE: All Grain
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.072 SG
Estimated Color: 36.7 SRM
Estimated IBU: 21.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.5 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.5 %
1.00 lb Munich Malt (Dark) (20.0 SRM) Grain 6.5 %
0.75 lb Caraaroma (130.0 SRM) Grain 4.9 %
0.44 lb Carafa III (525.0 SRM) Grain 2.9 %
0.44 lb Chocolate Malt (350.0 SRM) Grain 2.9 %
1.02 oz Tettnang [4.30%] (60 min) Hops 14.1 IBU
1.02 oz Tettnang [4.30%] (30 min) Hops 10.9 IBU
0.25 oz Liberty [3.60%] (5 min) (Aroma Hop-Steep)Hops -
1.00 items Immersion Chiller (Boil 15.0 min) Misc
1.00 items Servomyces Capsule (Boil 10.0 min) Misc
1.00 items Vanilla Bean (Secondary 2.0 weeks) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
8.00 oz Chocolate Nibs (Secondary 2.0 weeks) Misc
20.00 oz Cold Brewed Coffee (Bottling 1.0 hours) Misc
0.75 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 4.9 %
9.00 gal Chicago, IL Water
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [StYeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14.63 lb
Name Description Step Temp Step Time
Mash In Add 18.29 qt of water at 167.7 F 152.0 F 60 min
1. Add 1 vanilla bean to secondary at transfer and age for two weeks.
2. Add 8 oz. Chocolate Nibs to secondary fermenter at transfer and age for two weeks.
3. Add 24 oz. of Cold Brewed Coffee at kegging. Use course ground coffee steeped in 24 oz. of filtered room temperature water overnight. Use twice as much coffee grounds as you would for regular brewed. Strain through paper filter before adding to keg.
Can I get a copy of the BeerSmith file on this? I'm feeling lazy and don't want to go thru all the work of puting all the info in there. :mug:
Where do you find chocolate nibs/what are they? Can this be replaced by unsweetened coco powder, or do you need the nibs to get the chocolate flavor to come through?
Take a look here for retailers. The prices start from $18 + S&H.
I've only brewed this with nibs in the secondary fermenter (like dry hopping) and I like the result, so I haven't tried any other method.
My LHBS doesn't carry Caraaroma or Carafa 3. What are some similar malts I could use?
Just picked up the grain bill for this one. Sounds like it will make a great holiday beer. I'm looking forward to it. Thanks for the recipe! I'll let you know how it turns out.
I'll make sure to do that. How does it effect if it were added earlier or later? Just curious.
BTW, I've also brewed this recipe without the coffee. Some of my non-coffee drinking friends prefer it that way.
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