Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz) - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz)
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-04-2007, 12:44 PM   #1
FermentEd
 
FermentEd's Avatar
Recipes 
 
Nov 2005
Plainfield, IL
Posts: 142
Liked 5 Times on 4 Posts


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.



Reason: Prefix again

2
People Like This 
Reply With Quote
Old 09-05-2007, 02:33 AM   #2
FSR402
HBT_LIFETIMESUPPORTER.png
 
FSR402's Avatar
Recipes 
 
May 2007
Jenison, MI
Posts: 2,812
Liked 23 Times on 17 Posts


Can I get a copy of the BeerSmith file on this? I'm feeling lazy and don't want to go thru all the work of puting all the info in there.


__________________
TWO FISTED BREWING CO.

Quote:
Originally Posted by mr_cad View Post
Its nice when you and your friends have comparable equipment.
Quote:
Originally Posted by Walker-san View Post
some people will tap anything that has a hole.
Buy Two Fisted Brewing gear

 
Reply With Quote
Old 10-17-2007, 08:09 AM   #3
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,505
Liked 28 Times on 26 Posts


Where do you find chocolate nibs/what are they? Can this be replaced by unsweetened coco powder, or do you need the nibs to get the chocolate flavor to come through?

HeadyBeer Likes This 
Reply With Quote
Old 10-17-2007, 08:40 AM   #4
wild
Recipes 
 
Jun 2005
Surprise, AZ.
Posts: 1,487
Liked 5 Times on 4 Posts


Take a look here for retailers. The prices start from $18 + S&H.

Wild
__________________
On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

 
Reply With Quote
Old 10-17-2007, 09:34 PM   #5
FermentEd
 
FermentEd's Avatar
Recipes 
 
Nov 2005
Plainfield, IL
Posts: 142
Liked 5 Times on 4 Posts


Quote:
Originally Posted by z987k
Where do you find chocolate nibs/what are they? Can this be replaced by unsweetened coco powder, or do you need the nibs to get the chocolate flavor to come through?
You can order them from here:
http://www.thespicehouse.com/spices/roasted-cacao-nibs

I've only brewed this with nibs in the secondary fermenter (like dry hopping) and I like the result, so I haven't tried any other method.

 
Reply With Quote
Old 10-11-2008, 06:35 AM   #6
John Long
Recipes 
 
Jun 2008
Olympia, WA
Posts: 94

My LHBS doesn't carry Caraaroma or Carafa 3. What are some similar malts I could use?

 
Reply With Quote
Old 09-16-2009, 10:05 PM   #7
Brandx40
Recipes 
 
Aug 2008
Portland, Oregon
Posts: 58
Liked 2 Times on 2 Posts


Just picked up the grain bill for this one. Sounds like it will make a great holiday beer. I'm looking forward to it. Thanks for the recipe! I'll let you know how it turns out.

 
Reply With Quote
Old 09-16-2009, 11:15 PM   #8
FermentEd
 
FermentEd's Avatar
Recipes 
 
Nov 2005
Plainfield, IL
Posts: 142
Liked 5 Times on 4 Posts


Quote:
Originally Posted by Brandx40 View Post
Just picked up the grain bill for this one. Sounds like it will make a great holiday beer. I'm looking forward to it. Thanks for the recipe! I'll let you know how it turns out.
Thanks! Hope you enjoy it. Remember to add the lactose no later than 15 minutes prior to flame out.

 
Reply With Quote
Old 09-17-2009, 11:40 PM   #9
Brandx40
Recipes 
 
Aug 2008
Portland, Oregon
Posts: 58
Liked 2 Times on 2 Posts


Quote:
Originally Posted by FermentEd View Post
Thanks! Hope you enjoy it. Remember to add the lactose no later than 15 minutes prior to flame out.

I'll make sure to do that. How does it effect if it were added earlier or later? Just curious.

 
Reply With Quote
Old 09-18-2009, 12:31 PM   #10
FermentEd
 
FermentEd's Avatar
Recipes 
 
Nov 2005
Plainfield, IL
Posts: 142
Liked 5 Times on 4 Posts


Quote:
Originally Posted by Brandx40 View Post
I'll make sure to do that. How does it effect if it were added earlier or later? Just curious.
It doesn't make any difference if you add it earlier. You need to boil it at least 15 minutes to sanitize it. The reason I mention this at all is because of the way the Beersmith printout appears in my original post. If someone hasn't used lactose before they may not realize it needs to be part of the boil.

BTW, I've also brewed this recipe without the coffee. Some of my non-coffee drinking friends prefer it that way.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate coffee stout help armed_geek Recipes/Ingredients 3 04-24-2014 02:22 PM
Chocolate coffee stout SAIBM General Beer Discussion 1 02-17-2014 03:22 PM
Chocolate Coffee Stout TheWall Beginners Beer Brewing Forum 7 10-29-2011 09:12 PM
chocolate/coffee to stout jamesampm Beginners Beer Brewing Forum 8 06-06-2011 11:58 PM
Chocolate Coffee Stout Shonuff Recipes/Ingredients 6 03-01-2011 08:31 PM


Forum Jump