This recipe has been brewed 1 time(s)
Brew Session: Black Diamond - Coffee/Chocolate Stout
WhiteHausBrews
5/4/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
WATERSource: 100% Tap waterStarting profile: Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl 13 | S04:Cl: 20.5Additions: 7.2g NaCl (Canning Salt)Ending profile: Ca 159 | Mg 34 | Na 127 | SO4 267 | Cl 157 | S04:Cl: 1.7YEAST STARTERStarted: 5/3 1100Recipe: 0.5G water and 8oz DME madeTarget OG 1.040; Actual: 1.047Cold crashed: 5/4 overnight Decanted and warmed on 5/5 with 0.5G fresh wort added from mashMASHStyle:Overnight Mash BIAB Strike: 164Pre mash vol: 6.75Goal start mash temp: 154/5F; Actual: 157 ...
Recipe Facts
Black Diamond - Coffee/Chocolate Stout
American Stout
- 5.75 Gallons Liters Batch Size
- 6.75 Gallons Liters Boil Size
- 60 min Boil Time
- 1.068 OG
- 1.021 FG
- 38.2 IBU (tinseth) Bitterness
- 0.56 BG:GU
- 39.4° SRM Color
- 74% Efficiency
- 6.2% ABV Alcohol
- 234 per 12oz Calories
