How to Brew a Chocolate Coffee Stout! | Grain to Glass

This is a favorite of mine: A chocolate coffee stout. As always, I'll cover the brew, fermentation and tasting of the beer. To get the desired flavors, I brewed a sweet stout and added some coffee and cacao nibs in secondary. The final result was 6.1% ABV and 44 IBUs. The coffee addition resulted in a little extra bitterness, and I think this could have been improved by adding dark roast instead of light roast coffee. The chocolate character however was excellent. This was a good beer that I would love to brew again at some point.
#chocolate #coffee #stout

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The 65% brewhouse efficiency BIAB recipe for 5.5 gal into the fermenter is below, along with the links to buy these ingredients from Amazon if you wish, but be aware they will not be as fresh as if you bought them in person from your LHBS:

Recipe on Brewfather: share.brewfather.app/6o6X3p4dEZmxD5

"Hello Darkness my Old Friend"

6.1% ABV 44 IBU

14 lb UK Pale 2-row - amzn.to/2JuG1q4
1 lb Carafa III - amzn.to/2XxNoGQ
1 lb Crystal 60L - amzn.to/2S0cTL2
1 lb Chocolate Malt - amzn.to/2JsyTdR
0.5 lb Black Barley - amzn.to/2JiiedW

Single Infusion mash at 154 F for 60 min

Water (ppm) - Ca: 52, Mg: 8, Na: 65, SO4: 72, Cl: 115, HCO3: 55

Gypsum: amzn.to/2XupJHv
Epsom: amzn.to/2XwlR3N
Baking Soda: amzn.to/2LG8lIM
Calcium Chloride: amzn.to/2Xsslpg
Calcium Carbonate: amzn.to/2xwiYpg
Campden Tablets: amzn.to/2RYnPJ4

60 min boil:
60 min - Add 1.5 oz Northern Brewer (9.9% AA) - amzn.to/2JuRshk
15 min - Add chiller, yeast nutrient - Yeast Nutrient - amzn.to/2YNwUa8

OG: 1.074

2 packages Lallemand Nottingham Ale dry yeast - amzn.to/2Jl3LOC

Ferment 65-68 F for 10-14 days, then cold crash and add 1 oz blend of cold and hot brewed coffee + 4 oz Cacao nibs and store for 4-5 days

Cacao Nibs: amzn.to/2YFYru8

FG: 1.028