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Author Topic: Espresso stout / chocolate-chillies stout  (Read 1554 times)

Offline jamie_savoie

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Espresso stout / chocolate-chillies stout
« on: December 22, 2013, 02:45:49 PM »
Stout 2 ways; one half will have espresso and the other chocolate and some chillies.

Recipe Specifications
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Batch Size (Gal): 12.00
Total Grain (Lbs): 24.75
Estimated OG: 1.056
Anticipated SRM: 32.0
Anticipated IBU: 31.0 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain
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40.4% (10 lbs) - 2 Row
36.4% (9 lbs) - Maris Otter
8.1% (2 lbs) - Toasted Flaked Barley
5.1% (1.25 lbs) - Roasted Barley
4.0% (1 lbs) - Kiln Coffee
4.0% (1 lbs) - Carafa I
2.0% (0.50 lbs) - Carafa II Special

Hops
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2.00 oz Northern Brewer (Pellets, 10.60% AA) @ 60 min

Extras
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Choco/chillies stout:
5 oz dark chocolate
2.5 oz dried chillies, de-seeded (1.2oz ancho, 0.8oz pasilla, 0.5oz mulato)

Espresso stout:
4oz freshly roasted espresso beans - cold brewed, filtered and add to taste at kegging

Yeast
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6 gal -> US-04
6 gal -> Nottingham

Mash Schedule
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Sacch Rest - 60 min @ 152F