Recipe Help want to make a chocolate stout

[craigbrew]

I have made the recipe below and I like it. What I would like to do now is take this recipe and make a chocolate coffee stout. For the Coffee part I'm going to cold brew some coffee and add it to the secondary or at bottling time. I don't really want to use chocolate in the recipe, I would rather just use grains to get the chocolate flavor. The original recipe has a hint of chocolate in it but I would like more to come thru.

My first question is how much coffee to use?

second question is how much more chocolate malt should I use?

Ó Flannagáin Standard
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

mash @ 156/157 for 60 min

NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The aroma is powerful and malty. Perfect bitterness. This beer is great!

 

[Suthrncomfrt1884]

You could try using 1lb of chocolate malt. I personally don't like to go higher than that.

As for the coffee, it's a tough answer. How much coffee flavor are you looking for? A little bit of coffee goes a LONG way. If you're wanting to taste the chocolate malt and not add additional chocolates, then I'd stick with a very low amount of coffee, maybe 1cup of cold steeped coffee.

I used 1.75oz of freshly ground beans in a breakfast stout that had 12oz. of bakers chocolate in it. I can BARELY taste the chocolate in the recipe because of the overpowering coffee. It's delicious, but I was looking for more chocolate.

 

[jrock56]

when i did a chocolate coffee stout, i used 16shots of Starbucks espresso. it sounds like a lot, but i liked the strong aroma it gave teh beer, but i didnt have an overwhelming coffee taste. I put it in a secondary for a month or so before bottle conditioning another 4 weeks.

its was a big beer, about 10%

i have never added chocolate to a beer, you can play around with choc malt to get the flavor you want. I would probably go 1#