Check my recipe

[Brak23]

I found this recipe online today, and I was curious as to what the opinions are from people here. I want to do a Chocolate Coffee Stout and want to do Extract brewing. So what do you think of this?

Double Chocolate Espresso Stout

Ingredients
8 lbs. (3.6 kg) Alexanderâs dark malt extract syrup
0.5 lb. (0.2 kg) crystal malt (120 ¡L)
0.5 lb. (0.2 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
1 lb. (0.45 kg) Ghirardelli Select Brown chocolate powder
15 AAU Northern Brewer hops
(2 oz./57 g of 7.5% alpha acids)
0.5 lb. (0.2 kg) espresso beans, fine ground, brewed to 1 gallon
(3.8 L) of coffee
Wyeast 1056 (American Ale) yeast

 

[beerkrump]

You may want to hold off on adding the chocolate and coffee until you are ready to bottle. Add the flavors to your brew in the bottling bucket and adjust to taste.

 

[Brak23]

Ok. This would be the first time adding Chocolate or Coffee or anything to my beer outside of grains. So I will wait and adjust during bottling. Do the values of both the coffee and chocolate seem like a good amount?

 

[rexbanner]

You may want to hold off on adding the chocolate and coffee until you are ready to bottle. Add the flavors to your brew in the bottling bucket and adjust to taste.

Chocolate should be added at the end of the boil. The beer needs to sit on the chocolate for a while to soak up flavor.

To OP: Solid recipe. I can't comment on the coffee but your recipe is similar to the chocolate stout I've got going right now.

 

[erikpete18]

For the coffee, do a search for cold steeping. I've heard some people prefer soaking the ground coffee in water in the fridge for a few days and adding that rather than adding the grounds directly to the fermenter. I think it draws out less of the tannins than using hot water so you get the coffee flavor without the bitterness. Haven't actually tried it yet myself, but you might like it!

Edit: Meant adding grounds directly to the hot water, not the fermenter. Not sure what that would do either .

 

[NorthRiverS]

I just brewed up a Cream(Sweet) Stout today. Can't believe how easy it all went. When it is done fermenting and ready to bottle, I plan to add Espresso to half of it , and vanilla flavoring to the other half. That way I get some different flavors. It's all good.

NRS