Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Chocolate Coffee Stout

Reply
 
Thread Tools
Old 01-29-2012, 01:50 PM   #1
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 125 Times on 102 Posts
Likes Given: 12

Default All-Grain - Chocolate Coffee Stout

Recipe Type: All Grain
Yeast: Safale SO4
Yeast Starter: No
Additional Yeast or Yeast Starter: 2 packets
Batch Size (Gallons): 8.5
Original Gravity: 1.071
Final Gravity: 1.022
IBU: 51.6
Boiling Time (Minutes): 90
Color: 34.6
Primary Fermentation (# of Days & Temp): 9
Tasting Notes: Came out with a strong coffee presence but no harsh coffee flavor.

Amt Name Type # %/IBU
13 lbs 8.0 oz Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 67.8 %
2 lbs Brown Malt (home roasted from Maris Otter) (65.0 SRM) Grain 2 10.1 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 3 6.3 %
10.4 oz Dark Crystal (165.0 SRM) Grain 4 3.3 %
8.0 oz CaraBrown (55.0 SRM) Grain 6 2.5 %
8.0 oz Black Barley (Briess) (500.0 SRM) Grain 5 2.5 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 7 2.5 %
1.50 oz Nugget [11.50 %] - Boil 60.0 min Hop 8 34.8 IBUs
2.00 oz Nugget [11.50 %] - Boil 10.0 min Hop 9 16.8 IBUs
1.6 pkg SafAle English Ale (DCL Yeast #S-04) [25.00 ml] Yeast 10 -
1 lbs Belgian Candi Syrup Dark (90.0 SRM) Sugar 11 5.0 %

Beer Profile

Est Original Gravity: 1.067 SG Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 6.2 %
Bitterness: 51.6 IBUs Calories: 245.3 kcal/12oz
Est Color: 34.6 SRM
Mash Profile

Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 19 lbs 14.4 oz
Sparge Water: 6.14 gal Grain Temperature: 35.0 F
Sparge Temperature: 168.0 F Tun Temperature: 65.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 6.14 gal of water at 134.2 F 122.0 F 30 min
Saccharification Decoct 2.88 gal of mash and boil it 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge Step: Fly sparge with 6.14 gal water at 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts.

Notes: I mashed high to counteract the D90 syrup addition (late addition not truly after the boil). I had won a bunch of syrup due to a homebrew comp and thought it'd go well in this beer. It added a nice layer of complexity. In the boil I added 1oz each of hershey cocoa regular and extra dark. Then in secondary I took 8oz of coffee beans. It was a blend of a malawi, tanzanian peaberry, and sumatra beans. I bought them at the local roaster. Any coffee you like should work. I then added cold water to my french press and let it sit on my counter top for a few days while the beer fermented. Then I added the press pot coffee to the fermentor as it finished up and began to condition. I bottle conditioned with malt extract. One thing about using the cocoa. I found my cocoa wasn't sufficiently settled out and a lot settled in the bottle. It's like a chocolately surprise so if you bottle condition this beer swirl the last bit like a hefe and toss it in you glass. You'll be glad you did.

Also I'd like to mention. I sent this to a friend who loves Founders Breakfast Stout. While this isn't as high an ABV he has been talking this beer up as the best thing since sliced bread. I really like it and will probably continue to brew this fairly regularly. So if you like a strong coffee flavor with nice roasty components this is a nice recipe to try.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline  
 
Reply With Quote
Old 01-29-2012, 06:54 PM   #2
Big-R
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Seattle
Posts: 18
Liked 1 Times on 1 Posts
Likes Given: 2

Default


"I then added cold water to my french press and let it sit on my counter top for a few days while the beer fermented."

I'm thinking about adding a single espresso bean to each bottle. Did you have any nasty tastes come through using the coffee depending on the coffee's used? Am I correct that you didn't grind the beans, you just soaked them? I'm assuming that not brewing the coffee wouldn't extract the oils, just the flavor. [My theory anyway.]

Thanks for the thoughts. Cheers.
Big-R is offline  
 
Reply With Quote
Old 01-29-2012, 07:56 PM   #3
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,917
Liked 125 Times on 102 Posts
Likes Given: 12

Default


Ooh no, I ground them to french press grind. The cold prevents some of the oil extraction. I got no nastiness and I have incredible foam stability in this beer.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Chocolate Coffee Stout (Chocolate Jitterz) FermentEd Stout 83 06-19-2015 05:20 PM
All-Grain - M&M Coffee Stout sparkyaber Stout 4 02-15-2010 08:41 PM
Another Chocolate Coffee Stout z987k Stout 9 11-02-2009 03:40 PM
All-Grain - Coffee Stout k1v1116 Stout 0 03-05-2009 06:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS