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Risky Business Chocolate Espresso Stout Partial
Color
Stats
OG1.058
FG1.015
IBU44
ABV5.50 %
SRM50
BJCP Style
16A. Stout, Dry Stout
Description
Your nose will tell you you're drinking coffee, but your taste buds say "beer" all the way. Strong coffee aroma with slight hop bitterness and a bold chocolate character. A very cool brew.
Submitted by mcampo84 on 15-Feb-2010

Recipe Details
Tasting Notes
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs European Ale Yeast (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, 10 days
Other Fermentation
Procedure Mash grains & coffee for 60 minutes @ 155 degrees (F). Sparge and collect 6 gallons mash. Boil and add chocolate bars and 1.5 oz Fuggles. After 45 minutes, add the remaining hops and continue boiling for 15 minutes. Chill wort & pitch yeast. Ferment as directed. As a note, my O.G. was 1.041 and I had a 3-day lag time possibly due to bad yeast. I've only brewed this once, but will definitely make it again for the winter.
  Style Comparison
  Low   High
OG 1.035 1.058 1.050
FG 1.007 1.015 1.011
IBU 30 44 50
SRM 50 35+
ABV 3.2 5.50 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
28.4 % 3.30 Dark Malt Extract Syrup 16.8 80.0
28.4 % 3.30 Light Malt Extract Syrup 16.8 2.0
17.2 % 2.00 American Crystal 20L 10.5 20.0
8.6 % 1.00 Roasted Barley 4.4 450.0
8.6 % 1.00 Chocolate 4.4 350.0
8.6 % 1.00 Flaked Barley 4.8 2.2
  11.60     57.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.50 Fuggles Pellet 5.1 7.7 60 0.258 29.5
16.7 % 0.50 Fuggles Pellet 5.1 2.6 15 0.128 4.9
33.3 % 1.00 East Kent Goldings Pellet 5.0 5.0 15 0.128 9.6
  3.00               44.0
Miscellaneous Ingredients
Weight/Units Name Notes
16 oz 60% Cacao Chocolate Bars
1.5 cups Espresso grinds