American Stout Recipe - Chocoatmeal Stout

Recipe Info

Recipe Image

Chocoatmeal Stout

by on
All Grain
5.5 Gallon(s)
7.5 Gallon(s)
90 min
75%
Modified from a Founders KBS recipe on here. Going for something less complex but still delicious. Low IBU calculated but the roasted cocoa nibs are pretty bitter so I'm hoping it adds some bitterness.

This recipe was cloned from Founders KBS Clone.

Fermentables

% lb fermentable ppg   L   usage  
59% 8 Pale 2-Row - US 37
Mash
19% 2.5 Flaked Oats - US 37
Mash
4% 0.5 Chocolate - BE 30
340°
Mash
4% 0.5 Roasted Barley - US 25
300°
Mash
4% 0.5 Caramel/Crystal 80 - US 35
80°
Mash
4% 0.5 Carafa II - DE 32
412°
Mash
7% 1 Victory Malt - US 34
28°
Mash
13.5 lb

Hops

oz variety type usage time AA   IBU  
1.5 Magnum Pellet Boil 60 minutes 12.0 53.9
1 Willamette Pellet Boil 35 minutes 4.7 11.7
1 Willamette Pellet Boil 10 minutes 5.0 5.4
3.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast American Ale 1056 75%
 

Other Stuff

amount unit name usage
2 oz Roasted Cocoa Nibs 15 min Boil
2 oz Ground Sumatran coffee, T-0 min Flame Out
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 60 minutes
 

Special Instructions

  1. Ferment 2 weeks at 65G.
  2. Condition in secondary at 55-60F for 2 to 6 months.

Tasting Notes (0)

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Recipe Facts

Chocoatmeal Stout
American Stout
5.50 Gallons Liters
7.50 Gallons Liters  @  90  min
1.066
1.016
38.2° SRM
75%
71.0 IBU (tinseth)
1.08
6.4% ABV
224 per 12oz
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