Chocolate Espresso Stout

[JuGordon]

I used the recipe on this thread and I mashed in the middle/upper temperature range to get a nice full body. I also added the entire grain bill up front. I'm sure that there isn't any real risk of tannin extraction.

My batch came out wonderful! I bottled it on the 23rd and I add an early sample glass of it. It was already more wonderful than any stout I've ever had and it isn't even aged, carbonated, or conditioned properly yet!

It's smooth and bitter. You can taste the coffee from the malt and espresso. Goes down supper smooth with an amazing warm alcohol sensation. Then ends with a nice mellow bitterness. LOVE IT!

 

[JuGordon]

Here is the finished product. Everything that I wrote about the flavor is still the same. It is quite delicious! Cheers!

 

[GoodDogBadDog]

subbed

 

[dustinstriplin]

This recipe says the size is 5.28 gallons, does that mean the amount in the boil kettle at the end of the boil, or the amount that goes into the carboy? If this is the amount that goes into the carboy then what is your post boil volume.

 

[airplnmdls]

As a newb brewer as well, the questions quoted below and the post just above mine, all of these answers would be greatly appreciated!! And Tuck, if you ever wanted to make a step by step instruction method of how you made this, kinda like a box brew, that would be appreciated for us complete newbs

recipe looks great

i have a couple noob questions. for the extract recipe, the 0.75 lbs American Chocolate Malt, .75 lbs Roasted Barley, .75 lbs Crystal Malt 10°L are steeping grains correct? anyone add oats to this?

what temp is everyone fermenting at? ~68+?

is this a full boil (5 gal)?

thanks

 

[TUCK]

This recipe says the size is 5.28 gallons, does that mean the amount in the boil kettle at the end of the boil, or the amount that goes into the carboy? If this is the amount that goes into the carboy then what is your post boil volume.

This is the final volume (post boil)

 

[TUCK]

As a newb brewer as well, the questions quoted below and the post just above mine, all of these answers would be greatly appreciated!! And Tuck, if you ever wanted to make a step by step instruction method of how you made this, kinda like a box brew, that would be appreciated for us complete newbs

I agree and have thought about doing it with pics (in sequence of steps included)of my next Chocolate Espresso Stout Brew. Thanks for the encouragement

 

[dustinstriplin]

This is the final volume (post boil)

Thanks TUCK! and thanks for the recipe, I can't wait to brew it!

 

[HiImBrian]

I did a 10 gal AG batch of this over the weekend. I messed with some settings in BeerSmith and overshot my boil volume a bit and ended up with a bit more than 10 gallons which brought down my OG a bit, but the wort tasted pretty darn good!

I'm going to let er sit for 3 weeks before adding espresso. After reading through all 19 pages of this thread I'm seeing a lot of people with different things to say about how they added their espresso and how much. I was going to brew up 8 cups (full measuring cups, not the little shots) and add them to the secondary. After chatting with a couple coffee enthusiast friends they thought that was a crazy amount to add. Would somebody please comment on how much they used and the end result?
Thanks,

 

[ABeerZale]

Finally got to the end of this thread, very investing reading.

I was wondering if it would be okay to use a Nespresso Pixie coffee machine to make the coffee addition and then cool overnight.? Would there be any problem in using those capsules?

Sounds like a great recipe, can't wait for brew day.

 

[HiImBrian]

I've got 20oz of espresso brewed up and wondering if I should split this between two 5 gallon carboys or put it all in one...

Edit: The correct answer was to split it up. (Whew) and glad I did because even with 10 oz in each 5 gallon carboy there is a LOT of espresso kick to it. I also added 8oz of lactose to split between both carboys which I'm hoping will reduce some of the bitterness from the espresso. Can't wait to check back on this in a month!

 

[HiImBrian]

So I did 3 weeks in the primary and I'm just about at 3 weeks in the secondary. Would it make sense to only keg one of my 5 gallon carboys and let the other one keep sitting? I've read that some of you guys let it sit for months, but really it doesn't look to be doing anything at this point.

Update: I tasted the beer and it was super bitter and had a very strong alcohol taste. I'm actually a bit bummed out by this one as pf right now. I added another 4oz lactose to the keg bringing the total to 8oz for 5 gallons hoping that'll sweeten it up and reduce the bitterness a bit. Primary for 3 weeks, then secondary for another 3 weeks. I don't have any form of temp control, so this was fermenting between 62-67F. I think my SG and FG could potentially be off a bit based on the lactose added so take that into consideration. If I were to do this again, I would add only 10oz of espresso instead of 20oz to the 10 gallons.
OG 1.083
SG 1.02 (after 4 oz lactose added to each 5 gal keg)
FG 1.02

 

[jjbanks]

I View attachment ImageUploadedByHome Brew1419057388.059457.jpgam 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?

 

[ABeerZale]

I View attachment 243024am 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?

Yes it's fine, the Chocolate malt and the coffee and chocolate will give it colour

 

[jjbanks]

Yes it's fine, the Chocolate malt and the coffee and chocolate will give it colour

Thanks. Good to know.

 

[jjbanks]

1lb. Of molasses = how many ounces?

 

[sikkingj]

1lb. Of molasses = how many ounces?

16 oz

 

[jjbanks]

Brewed this up today. OG: 1.090

5 hours after pitching the yeast my blowoff is already active blowing bubbles. Looking forward to this one towards the end of the winter months.

My only concern was the strong smell of molasses after the boil and cooled. Perhaps that will die down after a few weeks in the primary.

Will post update.View attachment ImageUploadedByHome Brew1419223029.227317.jpg

 

[HiImBrian]

16 oz

What about 1 lb of grains? How many oz is that? Or coco? Or espresso? Or brown sugar?

 

[jjbanks]

What about 1 lb of grains? How many oz is that? Or coco? Or espresso? Or brown sugar?

How big is your dick or vagina or....sorry I couldn't resist.

 

[jjbanks]

What about 1 lb of grains? How many oz is that? Or coco? Or espresso? Or brown sugar?

How big is your d*** or vagin* or....sorry I couldn't resist.

 

[HiImBrian]

How big is your d*** or vagin* or....sorry I couldn't resist.

It's a joke bro. 16 oz of anything is just another way of saying 1 pound. It's like asking how many inches of string is in 1 foot of string...lol

 

[ABeerZale]

Embrace the metric system!!

 

[jjbanks]

It's a joke bro. 16 oz of anything is just another way of saying 1 pound. It's like asking how many inches of string is in 1 foot of string...lol

I got the joke. I get confused with cups and grams conversions in regards to making starters. I didn't think before I typed my question previously regarding oz. and lbs.

 

[jjbanks]

Just racked to secondary and added my cold brewed espresso after 3 weeks in the primary. FG Looks to be around 1.016. Coming in around 11%...hopefully that's not too high.

View attachment ImageUploadedByHome Brew1421179613.697411.jpg

 

[HiImBrian]

Brought a couple bottles of this to a homebrew exchange and they were both drained right away! Thanks again for a great recipe. Can't wait to tweak a few things and do it again!

 

[jjbanks]

I am bottling this weekend. Was thinking about using DME to prime with as opposed to priming sugar. Anyone use DME for priming and can you give me results/preferences/regrets? I think i read somewhere its nice for a stout to use DME.

 

[rickyn06]

What temp is everyone mashing at? I was thinking 156F.

 

[Damoxemus]

I am bottling this weekend. Was thinking about using DME to prime with as opposed to priming sugar. Anyone use DME for priming and can you give me results/preferences/regrets? I think i read somewhere its nice for a stout to use DME.

I've only used DME once, for a CDA, and I really liked it. Nice tight head, almost like it was from a nitro tap. I'll probably do it again for my RIS.

 

[jjbanks]

I've only used DME once, for a CDA, and I really liked it. Nice tight head, almost like it was from a nitro tap. I'll probably do it again for my RIS.

I just cracked one open after 18 days to see if it was carbonated....nothing. Should I expect a longer carbonation time period on this brew?