Chocolate Coffee Stout

American-Style Stout - All Grain

Recipe Description

A coffee stout with chocolate notes, but no added cocoa.

  • Batch Size: 1 gal (3.8 L)
  • Boil Size: 1.5 gal (5.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 1.7 lbs (0.77 kg) Maris Otter (3 °L)
  • 0.3 lbs (0.14 kg) Chocolate Malt (350 °L)
  • 0.1 lbs (0.05 kg) Black 2-row or BlackPrinz (500 °L)
  • Hops
  • 6 g (0.21 oz) Willamette Pellet 8.15% AA (Boil - 60 mins)
  • 5 g (0.18 oz) Willamette Pellet 8.15% AA (Boil - 15 mins)
  • Miscellaneous
  • 30 g (1.06 oz) Cold-brewed coffee (Primary)
  • Yeast
  • Safale S-04 (Dry)

Directions

Infusion Step: Mash at 144 °F (62 °C) with 2.25 L (0.59 gallon) of water for 60 minutes.

Recommended Sparge: 170 °F (77 °C)

Brew 30g Dark Roast coffee in 500ml cold water for 12 hours. This is added to the primary.

Hold in primary fermentor for 14 days at 67 °F (19 °C).

Allow to carbonate and age for 14 days at 70 °F (21 °C).

If you started brewing this beer today you could be drinking it by Nov. 18, 2017. Start brewing this recipe.