Spice, Herb, or Vegetable Beer Chocolate Espresso Stout

[size=+2]Chocolate Esperesso Stout (All Grain)[/size]
[size=+1]13-F Russian Imperial Stout[/size]



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

Original Gravity: 1.087 (1.075 - 1.095)
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Terminal Gravity: 1.025 (1.018 - 1.030)
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Color: 33.4 (30.00 - 40.00)
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Alcohol: 8.3% (8.00% - 12.00%)
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Bitterness: 52.41 (50.00 - 90.00)
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[size=+1]Ingredients:[/size]
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

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=+1]Notes:[/size]
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)

[size=-1]Results generated by BeerTools Pro 1.0.29[/size]

how did this turn out. Interested in this recipe

here ya go, it is discussed in this thread https://www.homebrewtalk.com/showthread.php?t=40754

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

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.

codyjp said:

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.

Click to expand...

LOL......hope it treats you well!

Tuck,

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

Thanks,
Dan

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

^bump for this guy...

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

THANKS for the BUMP

DonBrewer said:

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

Click to expand...

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.

Hi!

I want to give it a shot for my first imperial stout.

When do you add the molasses? Also, what about fermentation and aging?

EDIT! FOUND THE ANSWER: https://www.homebrewtalk.com/f12/chocolate-espresso-stout-40754/index17.html#post4979598

Thanks!

I am brewing this one up this weekend.

Question:

I just got my grains and I'm a newbie brewer. My grains largely look light in color. Will my wort come out black as stouts are supposed to be or did my LHBS give me the wrong type of 2-row?View attachment ImageUploadedByHome Brew1419014096.228680.jpg

My last brew was my first stout and my grains looked the same. The wort came out like coffee! You will be fine.