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

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

Hops

Magnum
1.5
Pellet
Boil
60 min(s)
12
53.9
Willamette
1
Pellet
Boil
35 min(s)
4.7
11.7
Willamette
1
Pellet
Boil
10 min(s)
5
5.4

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Roasted Cocoa Nibs 15 min
2
oz
Boil
Ground Sumatran coffee, T-0 min
2
oz
FlameOut

Mash Steps

Saccharification Rest
Infusion
152
60 min

Special Instructions

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

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocoatmeal Stout
American Stout
  • 5.50 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.066 OG
  • 1.016 FG
  • 71.0 IBU (tinseth) Bitterness
  • 1.08 BG:GU
  • 38.2° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 224 per 12oz Calories
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