Chocolate Coffee Stout

northern brewer has a brunch stout and a coffee stout you may want to check out to get some ideas (they are extract recipes) I used the brunch stout as a guideline to make a coffee stout that was quite good

 

I have done one coffee stout, which came out tasty beer. I used six oz of mixed roasts (2 oz of three kinds each), non-flavored coffee, then steeped in about 1.5 qt cold water (kept in the fridge) for two days, then used sanitized paint bag as a filter and added to secondary*. I used the whole thing and got good results, but I suspect adding to taste would be far superior to blindly using the entire batch of steeped coffee (I probably got lucky there, lol).

Personally, my favorite coffee stout is Schlafly's, which is simply their normal, solid, tasty oatmeal stout with coffee added. An oatmeal stout recipe would make a good base to start with. I am less familiar with chocolate so will defer to others for that part of it.

*this was one of the few secondaries that I have ever done, and it probably wasn't necessary, I could have added to taste just before bottling out of primary

 

I dont understand why you would want to add protein powder to a beer?

If you are looking for chocolate flavor use Hershey's natural unsweetened cacao power and make it into a paste with water (boiled and cooled) and let it sit in the secondary until the taste is where you want it. Or buy natural cacao nibs and let the beer sit on top of them until the taste is where you want it.

 

You can acheive a good chocolate flavor with only chocolate malts. I did an imperial stout with 2 LBs (1 LB pale chocolate and 1 LB english chocolate malt) that tastes very much like chocolate. The only thing is it will be very sweet if you don't counter balance it with plenty of roasted barley.

 

Absolutely not. That sounds pretty disgusting.

If you want chocolate flavor, add cocoa nibs or add chocolate (or chocolate powder, preferably de fatted) to the boil. If you want a creamy texture, add oats to the mash or golden naked oats if just steeping (golden naked can be added to mash as well), or add lactose to the beer (Lactose adds creamyness and a very subtle, mild sweetness).

Missed your post, do what he said.

 

Don't add any chocolate into the process unless it's nibs in the secondary, or powder/whole to the boil. Past that, extract is ALL I would suggest.

I'd really suggest if you can do AG to do a 2:1 ratio of Chocolate malt : Pale Chocolate malt. Add powdered chocolate to the boil inside 10 minutes, and add nibs to the PRIMARY.

Add them to the secondary with chocolate as well when you rack over off the junk. You will have a BOATLOAD of shit in your primary. The nibs in the primary are amazing. I have a Chocolate Stout right now that is sitting on some nibs, vanilla beans and just waiting for a keg that I used nibs in primary that is just.... it's the most chocolate beer I've ever made.. It's over the top milky chocolate with no lactose in it. I use oats in the mash too for the creamy texture like Ward suggested as well.

 

I just did one similar to this. Brewed an oatmeal stout as a base with about 10% chocolate malt, had a nice but subtle chocolate note. Didn't use any real chocolate or cacao nibs. At bottling, I bottled half of the stout as is, then added cold steeped coffee for the second half of the batch to get a coffee oatmeal stout. This turned out great. I cold steeped 10 oz of Sumatra coffee in 24 oz of water overnight BTW.

 

If you brew extract, you cannot beat this Founders Breakfast Stout clone from Jasper's. I just bottled this on Monday. It tasted amazing.

http://www.boomchugalug.com/product/i-eat-danger-for-breakfast-stout/

 

Founder’s Brewing Company Breakfast Stout
(5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %

Ingredients:
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet baker’s chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by Step:
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.

All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

 

OK, that sounds like a kick ass beer for the winter (maybe the summer also). How about some more details? Recipe?