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Old 08-04-2007, 12:44 PM   #1
FermentEd
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Default All-Grain - Chocolate Coffee Stout (Chocolate Jitterz)

Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: 1.5 L
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.027
IBU: 21.0
Boiling Time (Minutes): 60
Color: 36.7
Primary Fermentation (# of Days & Temp): 7 @ 68 Deg F
Secondary Fermentation (# of Days & Temp): 14 @ 68 Deg F

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)
Brewer: FermentEd
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
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

Ingredients:
------------
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


Notes:
------
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.

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Last edited by FermentEd; 07-01-2008 at 01:57 AM. Reason: Prefix again
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Old 09-05-2007, 02:33 AM   #2
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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.

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Old 10-17-2007, 08:09 AM   #3
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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?

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Old 10-17-2007, 08:40 AM   #4
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Take a look here for retailers. The prices start from $18 + S&H.

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Old 10-17-2007, 09:34 PM   #5
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Quote:
Originally Posted by z987k
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?
You can order them from here:
http://www.thespicehouse.com/spices/roasted-cacao-nibs

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.
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Old 10-11-2008, 06:35 AM   #6
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My LHBS doesn't carry Caraaroma or Carafa 3. What are some similar malts I could use?

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Old 09-16-2009, 10:05 PM   #7
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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.

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Old 09-16-2009, 11:15 PM   #8
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Quote:
Originally Posted by Brandx40 View Post
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.
Thanks! Hope you enjoy it. Remember to add the lactose no later than 15 minutes prior to flame out.
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Old 09-17-2009, 11:40 PM   #9
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Quote:
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Thanks! Hope you enjoy it. Remember to add the lactose no later than 15 minutes prior to flame out.

I'll make sure to do that. How does it effect if it were added earlier or later? Just curious.
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Old 09-18-2009, 12:31 PM   #10
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Quote:
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I'll make sure to do that. How does it effect if it were added earlier or later? Just curious.
It doesn't make any difference if you add it earlier. You need to boil it at least 15 minutes to sanitize it. The reason I mention this at all is because of the way the Beersmith printout appears in my original post. If someone hasn't used lactose before they may not realize it needs to be part of the boil.

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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