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Niksoft's Double Chocolate Coffee Stout
Foreign Extra Stout • Extract • 2.7 gal
It's a rich chocolate stout that's very rich and shows nice overtones of coffee.
April 20, 2009 am 10:02am
0.0/5.0 0 ratings
Ingredients (Extract, 2.7 gal)
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .75 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .25 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .75 oz
Willamette - 5.0 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 3 oz
Ghirardelli Sweet and Ground Chocolate and Cocoa - (omitted from calculations)
Ghirardelli Sweet and Ground Chocolate and Cocoa
- 3 oz
Unsweetened Cocoa - (omitted from calculations)
Unsweetened Cocoa
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
This recipe uses (what the writers of Extreme Brewing refer to as pre-boil tea). Put the grains in the grain bag. Bring the water to 155F. Put the grain bag in the water, keep it around 155 (i'd say +/-5 degrees) for 20-25 minutes, then take the grain bag out bring to 170 degrees and take off fire. Add the liquid malt extract (I use Northwestern), stir really well, and put it back on heat to bring to a boil. Tip: add 5-10 pellets of hops to the wart just after it boils, so that it does not run when you add the majority of hops, let boil for about 5 minutes before first major hop addition, and start the timer (60 Min) right after the first addition. For coffee part, start this a day after your primary started going actively, this way you will add the coffee syrup about 3 days after the start of active fermentation. For 3 gallons I'm using about 14-16 table spoons of ground coffee in 6 cups of water (i use Kona, because i have some laying around, but feel free to use any good dark coffee, preferably 2 days after roasting and freshly ground for French press, or you could drip it, but any way you go, use a good extraction method, and for the love of beer, don't use any pre-made coffee syrup or dry coffee). FP cold press version: Put coffee in your French press, add cold water, stir, cover with some plastic wrap and stick in the fridge for 2 days. After 2 days take the coffee out, press it down and pour the coffee into a stainless pot. Add about 5-8oz of Lyle's Golden Syrup to it, stir it all together and set on heat (to boil and sanitize the coffee prior to adding it to your primary fermenter) Boil for 5-7 minutes, let it cool until the coffee syrup is at the room temperature then pour it into the carboy. (use as much or as little as you want, if you want more coffee flavor add more coffee, if you like to have more chocolate, add less coffee, if not sure, add about 4 cups the first time, and scale up or down depending on your taste) I wouldn't mix it up real hard, as long as you slowly pour it all around, it should be ok, though if you feel like it, you can swirl the carboy around a bit, after you cover it back up, but i don't think its really necessary. (not for this small a batch) Another note on hops here, you can also split the Willimante into 3 stages, so: add about .75oz Fuggle and .25oz Willimante (or you can just do 1oz of Fuggle) at 60 min add .5oz of Willimante at 15 min and add .25oz of Willimante at 2 min You can also flip the last 2 steps and add .25 oz at 15 min mark and .5 at 2, really depends on what it is YOU are looking for here. Finally, if you really want more chocolate, add less then 0.3oz of bakers or dark chocolate (like 70% cocoa) with your priming sugar.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 32.9 SRM | 30 - 40 | |
| Alcohol: | 6.2% ABV | 5.5% - 8% | |
| Bitterness: | 43.8 IBU | 30 - 70 | |
Discussion
Chocolate
2010-04-21 10:48pm
Do you add all your chocolate right before you bottle, or do you add it in your primary?
Brown Sugar
2010-04-21 10:50pm
Also, at what point do you add your brown sugar?
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