Black Diamond - Coffee/Chocolate Stout Brew Sessions

This recipe has been brewed 1 time(s)

Black Diamond - Coffee/Chocolate Stout

Brew Session: Black Diamond - Coffee/Chocolate Stout

by WhiteHausBrews on 5/4/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
WATER Source: 100% Tap water Starting profile: Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl 13 | S04:Cl: 20.5 Additions: 7.2g NaCl (Canning Salt) Ending profile: Ca 159 | Mg 34 | Na 127 | SO4 267 | Cl 157 | S04:Cl: 1.7 YEAST STARTER Started: 5/3 1100 Recipe: 0.5G water and 8oz DME made Target OG 1.040; Actual: 1.047 Cold crashed: 5/4 overnight Decanted and warmed on 5/5 with 0.5G fresh wort added from mash MASH Style:Overnight Mash BIAB Strike: 164 Pre mash vol: 6.75 Goal start mash temp: 154/5F; Actual: 157 F Projected mash pH: 6.01 Duration: 14 hours End mash temp: 141F (dropped 16F) Bag removed to drip and squeezed Post mash vol: 5.5 Grain absorption: ~0.1G/lb Sparge 1G @ 175F w/ squeeze to top off kettle BOIL Start of boil vol: 6.75 Added steep: 0.75G End vol: 6 (1.5G loss from boil evap and trub in kettle) FERMENTATION Pitch temp: ~78 Lag time: 2 hours Temp initially cooled to mid/low 70's but vigorous start bumped it up to high 70's overnight w

Recipe Facts

Black Diamond - Coffee/Chocolate Stout
American Stout
5.75 Gallons Liters
6.75 Gallons Liters  @  60  min
1.068
1.021
39.4° SRM
74%
38.2 IBU (tinseth)
0.56
6.2% ABV
234 per 12oz
Go To Recipe
Feedback