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Old 11-08-2007, 09:19 PM   #1
TUCK
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Default Chocolate Espresso Stout

Recipe Type: All Grain
Yeast: .
Yeast Starter: .
Additional Yeast or Yeast Starter: .
Batch Size (Gallons): .
Original Gravity: .
Final Gravity: .
IBU: .
Boiling Time (Minutes): .
Color: .
Primary Fermentation (# of Days & Temp): .
Additional Fermentation: .
Secondary Fermentation (# of Days & Temp): .

Chocolate Esperesso Stout (All Grain)
13-F Russian Imperial Stout



Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 294.31 per 12 fl oz

Original Gravity: 1.087 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.025 (1.018 - 1.030)
|================#===============|
Color: 33.4 (30.00 - 40.00)
|=============#==================|
Alcohol: 8.3% (8.00% - 12.00%)
|=========#======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|

Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
2.0 lbs Crystal Malt 10°L
1.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar
8 oz Cocoa Powder - added during boil, boiled 60 min
1 lbs Molasses
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Brewed Coffee (Espresso) - added to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.

8 Gl water needed for mash

Hershey Dark Cocoa used (but I like the regular better)
Coffee (Starbucks Espresso)


Results generated by BeerTools Pro 1.0.29
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Last edited by TUCK; 01-29-2008 at 10:34 PM.
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Old 01-16-2008, 10:13 PM   #2
hotammo
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how did this turn out. Interested in this recipe

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Old 01-29-2008, 10:32 PM   #3
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here ya go, it is discussed in this thread http://www.homebrewtalk.com/showthread.php?t=40754

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Old 08-31-2011, 03:12 PM   #4
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made this recipe twice. the second batch i used jack daniels bourbon barrel chips soaked in bourbon then aged for 100 days. maybe the best beer i ever drank

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Old 10-31-2011, 07:17 AM   #5
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I just bottled it, complete with 4 cups of espresso from beans that were ground by a local coffee shop that roasts their own. It was still warm from the grinder when i started brewing.

I had a bit and I think this will be killer. I can't wait. The sludge in the bottom looked like cocoa goodness too. I wanted to eat it.

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Old 11-20-2011, 11:42 PM   #6
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Quote:
Originally Posted by codyjp View Post
I just bottled it, complete with 4 cups of espresso from beans that were ground by a local coffee shop that roasts their own. It was still warm from the grinder when i started brewing.

I had a bit and I think this will be killer. I can't wait. The sludge in the bottom looked like cocoa goodness too. I wanted to eat it.
LOL......hope it treats you well!
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Old 11-28-2011, 06:04 PM   #7
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Tuck,

What are the mash instructions? Time/Temp would be great.

Thanks,
Dan

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Old 02-20-2012, 02:06 AM   #8
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Tuck,
This recipe sounds very tasty!! I am new to brewing and looking to use this recipe as my third batch. Could you give me a few mash instructions, times, temps, sparge and what kind of molasses was used? Cheers

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Old 04-26-2012, 08:06 PM   #9
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^bump for this guy...

plus it sounds tasty... getting ready to do a stout with coffee and chocolate... wanted to see what was around.

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Old 06-20-2012, 05:46 PM   #10
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THANKS for the BUMP

Quote:
Originally Posted by DonBrewer View Post
Tuck,
This recipe sounds very tasty!! I am new to brewing and looking to use this recipe as my third batch. Could you give me a few mash instructions, times, temps, sparge and what kind of molasses was used? Cheers


Sorry for VERY late response......I do not seem to have much time anymore after my first child

All just general temps and such , 155 mash, 173ish for sparge, and I cannot remember the type of molasses but I do know it was the nicest brand my store carried.
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