GlowingApple
Well-Known Member
- Recipe Type
- Extract
- Yeast
- SafAle S-04
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.066
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 40.0
- Color
- 38.6
- Primary Fermentation (# of Days & Temp)
- 6 days at ~75 ˚F
- Secondary Fermentation (# of Days & Temp)
- 14 days at ~75 ˚F
- Tasting Notes
- Very strong beer with a variety of flavors! A dark, rich, chocolate, coffee stout.
7 lbs Amber dry malt extract
3/4 lb chocolate malt
1/2 lb crystal malt
1/4 lb black patent malt
1/4 lb roasted barley
0.2 pounds Nebraska blend coffee (from The Mill, in Lincoln, NE), ground coarsely; this is a chocolate and Irish cream flavored coffee
1/2 cup Ghirardelli unsweetened Cocoa powder
1 oz Galena hops (13.3% α-acid), boiled 60 minutes
1 tsp Irish moss
SafAle S-04 Ale Yeast
The grains are steeped at ~155 ˚F for 30 minutes in 3 gallons water. Grains are removed and water is brought to a boil. Dry malt extract and hops are added. The wort is boiled for 45 minutes before Irish moss is added. After 15 more minutes (60 minutes total), the wort is taken off the stove. Once boiling subsides the coffee is added and the wort is immediately chilled (using a wort chiller). The wort is strained to remove the bulk of the hops and coffee, and diluted to 5 gallons with more water. The yeast is pitched.
I've brewed this stout three times now and it's turned out great every time! The coffee flavor is strong, and could be decreased if preferred, but I personally like the stronger flavor. The chocolate flavors are present, smooth, but somewhat subtle. You can almost distinguish the chocolate malt from the chocolate powder from the chocolate coffee, but they all blend together pretty well. The beer is hoppy, but there is a lot of residual sugar and so many flavors that it doesn't taste overly bitter. The finish is mostly coffee and roasted barely. The aroma is almost entirely coffee and chocolate.
It's a very strong beer, with a variety of flavors. If you let it age a few months the flavors balance very well!
3/4 lb chocolate malt
1/2 lb crystal malt
1/4 lb black patent malt
1/4 lb roasted barley
0.2 pounds Nebraska blend coffee (from The Mill, in Lincoln, NE), ground coarsely; this is a chocolate and Irish cream flavored coffee
1/2 cup Ghirardelli unsweetened Cocoa powder
1 oz Galena hops (13.3% α-acid), boiled 60 minutes
1 tsp Irish moss
SafAle S-04 Ale Yeast
The grains are steeped at ~155 ˚F for 30 minutes in 3 gallons water. Grains are removed and water is brought to a boil. Dry malt extract and hops are added. The wort is boiled for 45 minutes before Irish moss is added. After 15 more minutes (60 minutes total), the wort is taken off the stove. Once boiling subsides the coffee is added and the wort is immediately chilled (using a wort chiller). The wort is strained to remove the bulk of the hops and coffee, and diluted to 5 gallons with more water. The yeast is pitched.
I've brewed this stout three times now and it's turned out great every time! The coffee flavor is strong, and could be decreased if preferred, but I personally like the stronger flavor. The chocolate flavors are present, smooth, but somewhat subtle. You can almost distinguish the chocolate malt from the chocolate powder from the chocolate coffee, but they all blend together pretty well. The beer is hoppy, but there is a lot of residual sugar and so many flavors that it doesn't taste overly bitter. The finish is mostly coffee and roasted barely. The aroma is almost entirely coffee and chocolate.
It's a very strong beer, with a variety of flavors. If you let it age a few months the flavors balance very well!