Coffee Chocolate Stout with Cocoa Nibs and Cold Brew Coffee - Base Recipe

Recipe Info

Recipe Image

Coffee Chocolate Stout with Cocoa Nibs and Cold Brew Coffee - Base

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Using this recipe as base for higher ABV whiskey

This recipe was cloned from Coffee Chocolate Stout with Cocoa Nibs and Cold Brew Coffee.

Fermentables

67% - Pale 2-Row - US
13
37
1
Mash
3% - Caramel/Crystal 120 - US
0.5
35
120
Mash
5% - Chocolate Malt - US
1
34
350
Mash
3% - Rolled Oats - US
0.5
33
2
Mash
10% - Corn Sugar (Dextrose) - US
2
46
0
Late
3% - Roasted Barley - US
0.5
25
300
Mash
3% - Black Patent Malt - UK
0.5
25
500
Mash
5% - Dark Munich - DE
1
36
10
Mash
3% - Coffee Malt - UK
0.5
36
150
Mash

Hops

Cascade
1
Pellet
Boil
60 min(s)
5.8
12.6
Cascade
1
Pellet
Boil
30 min(s)
5.8
9.7
Cascade
1
Pellet
Boil
5 min(s)
5.8
2.5

Yeast

White Labs California Ale WLP001
70%

Other Stuff

Cold Brew Coffee
6
oz
Secondary
Cocoa Nibs
4
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
take 4-6 oz of coarse ground espresso roast with 1 qt of water and steep for 24 hours. Add 6 oz to secondary
2.
Soak Cocoa Nibs in 4 oz of bourbon on brew day and add to secondary.
3.
Heat 5 gallons Strike water to 175. Mash at 155. Sparge with 2 gallons @170

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Coffee Chocolate Stout with Cocoa Nibs and Cold Br...
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.113 OG
  • 1.034 FG
  • 24.7 IBU (tinseth) Bitterness
  • 0.22 BG:GU
  • 54.0° SRM Color
  • 75% Efficiency
  • 10.2% ABV Alcohol
  • 406 per 12oz Calories
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