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Chocolate Espresso Stout All-grain
Color
Stats
OG1.060
FG1.015
IBU43
ABV5.80 %
SRM49
BJCP Style
16B. Stout, Sweet Stout
Description
Submitted by fred_stlo on 25-Nov-2010

Recipe Details
Tasting Notes
Awards
Boil Volume 7.50 gallons
Boil Time 75 minutes
Batch Size 6.00 gallons
Yeast Yyeast 1084, Irish Ale (75% app. attenuation)
Primary Fermentation Plastic, 5-7 days (as long as it takes)
Secondary Fermentation Glass, Around 4 weeks
Other Fermentation
Procedure Mash 153'F
  Style Comparison
  Low   High
OG 1.035 1.060 1.066
FG 1.010 1.015 1.022
IBU 20 43 40
SRM 49 35+
ABV 3 5.80 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
64.0 % 8.80 British Two-row Pale 41.8 2.5
16.0 % 2.20 Flaked Barley 8.8 2.2
8.0 % 1.10 Roasted Barley 4.0 450.0
8.0 % 1.10 Crystal 120L 4.0 120.0
4.0 % 0.55 British Black Patent 1.9 575.0
  13.75     60.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 East Kent Goldings Pellet 5.0 5.0 60 0.258 16.1
50.0 % 1.50 Fuggles Pellet 5.1 7.7 40 0.227 21.7
16.7 % 0.50 Fuggles Pellet 5.1 2.6 20 0.156 5.0
  3.00               43.0
Miscellaneous Ingredients
Weight/Units Name Notes
12oz 70% cacao chocolate bar 5 min. boiled
2oz 85% cacao chocolate bar 5 min. boiled
6 espresso double (liquid) 5 min. boiled