American Ales Coffee Chocolate Stout

Discussion in 'Homebrew Recipes' started by SaCkErZ9, Aug 13, 2016.

  1. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
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    Draft Day Draft- American Stout- AG


    Draft Day Draft
    All Grain
    5 gallons approx.
    1.072 OG
    1.018 FG
    7.07% ABV

    56 IBU
    80% Efficiency

    10lb Marris Otter
    1lb 60L
    1lb roasted barley
    1lb chocolate malt
    .5lb black barley
    .5lb wheat

    1oz 16%AA @60mins
    1oz 12%AA @20mins

    US-05 dry yeast packet. Any clean yeast will work.

    Mash at 152-154F for 60 minutes. I actually mashed this one overnight for the first time and it still turned out great. Sparge to collect 6.5gals to boil, reducing to about 5.5gals. Pitched yeast around 76F but brought temp down to 64F after placing in fermenting fridge. Fermented at 62-64F for 6 days, raised to 70 for 4 days.

    This one has some nice coffee and chocolate flavor to it through the grains, but I added a cold coffee extract at kegging. I took .25C Kona blend coffee grounds and mixed with 24oz water, placed in fridge overnight for cold extraction. Added to the keg. The coffee flavor is intense for about 3-4 days but after a week it is perfect. I have also added cocoa nibs in the past for more chocolate (that's a real lady pleaser!)

    Made this for about the 7th or 8th time and just kegged, ready for my Fantasy Football draft in a couple weeks.

    This one has won multiple awards including 1st place in category (for both stout and specialty beer). Won a 3rd place BOS as well.

    I love this beer. This is almost a gateway beer for me for all of my coffee lover friends. They cant believe a beer can taste so good with flavors they recognize like coffee and chocolate.
     
    boddhitree likes this.
  2. Mwetzel1

    Mwetzel1 Initiate (0) Jun 6, 2016 Michigan

    What's the hops?
     
  3. makisupapolice14

    makisupapolice14 Aspirant (217) Jun 5, 2005 New York

    H20 profile? Thanks!
     
  4. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
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    The hops were Warrior at 60 and Nugget at 20. I have used other hops on other occasions. I just used these because I had them on hand. This one isn't really about hop flavor, just for bittering.
     
    boddhitree likes this.
  5. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    Water profile was this: whatever came out of my tap in my house in upstate SC. I don't really subscribe to water supplements. Although that wouldn't be bad for this style.
     
  6. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    How long did this sit on primary and secondary before bottling/kegging?
     
  7. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    Primary for 10 days. Crash cooled for 4 days before kegging.
     
  8. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    I just tasted this again today and it is outstanding. Nice dark, fluffy head with great toasty aroma.
     
  9. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    [​IMG]
    Here is what she looks like! A real beauty
     
    boddhitree and Lank81 like this.
  10. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    Looks fantastic, I will have to try to make this when my IPA and pumpkin beer's finish up!
     
  11. Mwetzel1

    Mwetzel1 Initiate (0) Jun 6, 2016 Michigan

    Could I add some cold brew coffee to the secondary for more coffee flavor?
     
  12. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    One way I do it is use a hop stick or hop bag, add ground coffee which has been bagged with a little vodka overnight, and put it in for 3-5 days before bottling. Extracts the coffee really nicely. For my coffee infused beers, I usually do 2-4oz per 5 gallon batches.
     
  13. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    Absolutely. See my original post for what I have done in the past. Works great!
     
  14. 2blackdogs

    2blackdogs Initiate (93) May 21, 2008 North Carolina

    Can you modify this for extract brewing? Just getting back into this and have not made the leap to all grain yet.
     
  15. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    Use 8lb extra light dry malt extract instead of the Marrow Otter. Steep the specialty grains in 160F water for about 30 mins, then bring to a boil and add the extract.
     
  16. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    Just brewed this one. Smells delicious on brew day, can't wait to see how it turns out!
     
  17. 2blackdogs

    2blackdogs Initiate (93) May 21, 2008 North Carolina

    Thanks
     
  18. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    My keg just ran out last night. Might have to come over and drink yours!
     
  19. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    What did you think of the finished results?
     
  20. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    Interesting. Its good, but a little roasty for me, I will definitely make again, but will want to change it up a little bit to get more sweetness and less roast out of it.
     
  21. c64person

    c64person Devotee (426) Mar 20, 2010 North Carolina
    Trader

    Just got home, here is a pic, great head retention and color on this. Looks pretty spot on to yours!
    [​IMG]
     
  22. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    Beautiful. I designed this to be roasty because I want the coffee/roast flavor to be prominent. Glad you like it otherwise. Looks awesome!!

    If you drop the black barley and cut the chocolate malt, you will minimize the roastiness. Add some lactose and get it even sweeter. 1lb of 120L instead of 60L will give you some sweetness too. Glad you got some enjoyment out of it.
     
  23. Ikeithbot

    Ikeithbot Initiate (114) Dec 20, 2015 New York

    This looks awesome! Anyone try bottle conditioning this? Haven't got into kegging yet.
     
  24. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    no reason it shouldn't taste awesome in the bottle. After 30 days in the keg it was drinking great.
     
  25. Lynden

    Lynden Initiate (0) Aug 1, 2017

    I am wanting to try this recipe for the first time.... whats you amount of coffee grinds that you add to the 24 ounces of water ? thanks
     
  26. SaCkErZ9

    SaCkErZ9 Poo-Bah (2,570) Feb 27, 2005 South Carolina
    Society

    "I took .25C Kona blend coffee grounds and mixed with 24oz water, placed in fridge overnight for cold extraction."
     
  27. Lynden

    Lynden Initiate (0) Aug 1, 2017

    what is .25C ??? a quarter carton? would like to know specifics thanks
     
  28. FeralBrew

    FeralBrew Initiate (0) Oct 28, 2017 Alabama

    What was your cold crash temperatures?