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.