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: [ Ссылка ]

"Hello Darkness my Old Friend"

6.1% ABV 44 IBU

14 lb UK Pale 2-row - [ Ссылка ]
1 lb Carafa III - [ Ссылка ]
1 lb Crystal 60L - [ Ссылка ]
1 lb Chocolate Malt - [ Ссылка ]
0.5 lb Black Barley - [ Ссылка ]

Single Infusion mash at 154 F for 60 min

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

Gypsum: [ Ссылка ]
Epsom: [ Ссылка ]
Baking Soda: [ Ссылка ]
Calcium Chloride: [ Ссылка ]
Calcium Carbonate: [ Ссылка ]
Campden Tablets: [ Ссылка ]

60 min boil:
60 min - Add 1.5 oz Northern Brewer (9.9% AA) - [ Ссылка ]
15 min - Add chiller, yeast nutrient - Yeast Nutrient - [ Ссылка ]

OG: 1.074

2 packages Lallemand Nottingham Ale dry yeast - [ Ссылка ]

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: [ Ссылка ]

FG: 1.028

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