Chocolate Coffee Stout
91 EBC
48.6 IBU
Fermentables
Weight
When
Pale Ale Malt 41.3 %
900 g
Mash
Pearl Malt 24.5 %
534 g
Mash
Flaked Barley 18.7 %
408 g
Mash
Black Malt 6.9 %
150 g
Mash
Roasted Barley 4.7 %
103 g
Mash
Flaked Oats 3.8 %
84 g
Mash
Hops
Weight
When
Target 10.5 %
16 g
60 Min
Other
Weight
When
Coffee, Coldbrew
421 g
In Boil
Cocoa Nibs
20 g
In Boil
Irish Moss
1 g
In Boil
Cocoa Nibs
1 g
In Fermenter
Yeasts
Amount
Craft Series M03 Newcastle Dark Ale
0 packs
Volumes
Target
Actual
Before Boil
9 l
11 l
After Boil
8.5 l
10 l
Transferred
8.25 l
6 l
Pitching
8 l
6 l
Finished
8 l
5.5 l
Gravity
Target
Actual
Before Boil
1.053 SG
1.033 SG
After Boil
1.057 SG
1.05 SG
Finished
1.016 SG
1.007 SG
Other
Target
Actual
Attenuation
70 %
85.5 %
ABV
5.3 %
5.7 %
ABW
4.2 %
4.5 %
Efficiency
75 %
55.9 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
131 ppm
Magnesium
27 ppm
Sodium
60 ppm
Chloride
22 ppm
Bicarbonate
246 ppm
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Experiment based off the Extra stout.
Cacao nibs should be added at the end of boil.
Cacao nibs should be added at the end of boil.
Mash
Added about 3L to the mash tun, it was really full.
It was a 90 min mash and our temperature dropped to 60c.
It was a 90 min mash and our temperature dropped to 60c.
Boil
Added Irish moss 10 mins before end.
Added cocoa nibs at 55 degrees may need to add them at a higher temperature.
Added cocoa nibs at 55 degrees may need to add them at a higher temperature.
Fermentation
Added a tea spoon full of cocoa nibs at the start to try and bring in some more of the cocoa flavour.