beer / recipe

#81 Mocha Stout

another coffee stout (last one September 2014) with cocoa nibs, liberal use of both the coffee and cocoa nibs this time. recipe had been in the making for some time till all the grains were procured.

In house roast of single origin green coffe beans sourced from The Coffe Project (.com)

#81 Stout

Porter/stout special

Type: All Grain

Date: 25 Jul 2017

Batch Size (fermenter): 1.750 gal

Brewer: Peabody Pico

Boil Size: 2.461 gal

Asst Brewer:

Boil Time: 60 min

Equipment: 16 quart stock pot

End of Boil Volume 1.836 gal

Brewhouse Efficiency: 68.00 %

Final Bottling Volume: 1.625 gal

Est Mash Efficiency 68.5 %

Fermentation: Ale, Two Stage

Taste Rating(out of 50): 30.0

Taste Notes: Tasting at bottling, strong coffee mocha background. Age out for holidays if possible

Ingredients

Ingredients

Amt

Name

Type

#

%/IBU

48.000 oz

Stout (1.7 SRM)

Grain

1

43.2 %

40.000 oz

Pale Ale Malt 2-Row (Briess) (3.5 SRM)

Grain

2

36.0 %

8.000 oz

Oats, Flaked (Briess) (1.4 SRM)

Grain

3

7.2 %

6.000 oz

Caramel Malt – 120L (Briess) (120.0 SRM)

Grain

4

5.4 %

4.000 oz

Chocolate (Briess) (350.0 SRM)

Grain

5

3.6 %

3.000 oz

Black Barley (Briess) (500.0 SRM)

Grain

6

2.7 %

2.000 oz

Barley, Flaked (1.7 SRM)

Grain

7

1.8 %

0.5000 oz

UK JESTER [7.00 %] – Boil 60.0 min

Hop

8

31.1 IBUs

1.0000 oz

East Kent Goldings (EKG) [5.00 %] – Boil 30.0 min

Hop

9

34.2 IBUs

1.0 pkg

Darkness (Imperial #A10)

Yeast

10

3.00 oz

coffee blend (Secondary 0.0 mins)

Flavor

11

0.50 oz

cocoa nibs (Secondary 0.0 mins)

Flavor

12

Beer Profile

Est Original Gravity: 1.099 SG

Measured Original Gravity: 1.092 SG

Est Final Gravity: 1.030 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 9.2 %

Actual Alcohol by Vol: 10.9 %

Bitterness: 65.3 IBUs

Calories: 315.7 kcal/12oz

Est Color: 43.5 SRM

Mash Profile

Mash Name: BIAB, Full Body

Total Grain Weight: 111.000 oz

Sparge Water: 0.000 gal

Grain Temperature: 71.96 F

Sparge Temperature: 168.08 F

Tun Temperature: 71.96 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps

Name

Description

Step Temperature

Step Time

Saccharification

Add 11.876 qt of water at 166.59 F

156.02 F

60 min

Mash Out

Heat to 168.00 F over 7 min

168.00 F

10 min

Sparge Step: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage

Carbonation Type: Bottle

Volumes of CO2: 2.3

Pressure/Weight: 1.41 oz

Carbonation Used: Bottle with 1.41 oz Honey

Keg/Bottling Temperature: 70.00 F

Age for: 30.00 days

Fermentation: Ale, Two Stage

Storage Temperature: 65.00 F

Notes

biab steep

set oven temp to 165 for temp controlled mash

coffee and chocolate measurments are approminate, secondary times is roughly 2 weeks?

split batch at secondary

1/2 plain stout

1/2 coffee chocolate stout

added ground coffee blend and roasted cocoa nibs

bottled 08/23/2017, small batch, high gravity, less than 1 gallon each.

Coffe is a blend of panama, mexican and indian robusta, by eye measurment. ~1/8 of a pound each ?

Cocoa nibs are pan roasted to fragrance

Coffee home roasted on the dark side. (hot air popper)

Honey as a carbonation additive when bottling.

Utilized the entire amount of yeast, high gravity batch !

 

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