How to Brew a Chocolate Coffee Stout! | Grain to Glass
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- Опубліковано 5 жов 2024
- 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: share.brewfath...
"Hello Darkness my Old Friend"
6.1% ABV 44 IBU
14 lb UK Pale 2-row - amzn.to/2JuG1q4
1 lb Carafa III - amzn.to/2XxNoGQ
1 lb Crystal 60L - amzn.to/2S0cTL2
1 lb Chocolate Malt - amzn.to/2JsyTdR
0.5 lb Black Barley - amzn.to/2JiiedW
Single Infusion mash at 154 F for 60 min
Water (ppm) - Ca: 52, Mg: 8, Na: 65, SO4: 72, Cl: 115, HCO3: 55
Gypsum: amzn.to/2XupJHv
Epsom: amzn.to/2XwlR3N
Baking Soda: amzn.to/2LG8lIM
Calcium Chloride: amzn.to/2Xsslpg
Calcium Carbonate: amzn.to/2xwiYpg
Campden Tablets: amzn.to/2RYnPJ4
60 min boil:
60 min - Add 1.5 oz Northern Brewer (9.9% AA) - amzn.to/2JuRshk
15 min - Add chiller, yeast nutrient - Yeast Nutrient - amzn.to/2YNwUa8
OG: 1.074
2 packages Lallemand Nottingham Ale dry yeast - amzn.to/2Jl3LOC
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: amzn.to/2YFYru8
FG: 1.028 - Навчання та стиль
As a new brewer, watching you in these older videos with simpler equipment, and comparing them with your newer stuff is actually really affirming. It makes me not so worried about not getting the perfect beer on my first, second or tenth try, and to see how far you’ve come makes me think that I can really get into this. Thanks for all your efforts!
That makes me really happy to hear!! Keep brewing!
I legitimately had the exact thought!
A couple of things to try next time you brew this (if you want to). I’ve had VERY good success “dry beaning” my coffee. 4 ozish in a secondary for 3-4 days (5 gallon) will give you quite pleasant results without the bitterness. Also, any time I use chocolate in any form I split two vanilla beans and soak them in 2-3 oz vodka for a week. Dump the whole thing into your secondary (or even primary) and let it sit for 10ish days. These flavors enhance the chocolate and also smooth out bitterness. Just some suggestions I have tried and had success with. Keep up the good work! Really enjoy your posts!!
That's a good idea. There are definitely many ways to try to get that good coffee flavor. I'll definitely try that next time I try to make a coffee beer (I've got some non-stout ideas). Glad you like the content! Cheers!
Do those coffe dry beans come sterilized??
@@matiasd5216 yes coffee beans are roasted so that should kill off anything on the beans
Do you split the coffee beans, or toss them into fermentation whole? I've been kicking around the idea of doing what you stated, just unsure what the best steps to follow are
@@njs300800 rough grind like for french press. I put it in a mesh bag in the secondary for 3-5 days usually.
Get a good quality espresso bean, if you have any local roasters it's a great way to go!
Definitely agree to toss a vanilla bean or two in vodka for a week and add everything to the ferm at the same time as the coffee.
Wasn't the ending I was expecting, but it wasn't for you either! I appreciate you still going thru and uploading, and for being honest about it! Found the whole video and what you learned really helpful!
I don't know if you check back on these comments, but I wanted to let you know that I brewed this as my first stout about five weeks ago. Unlike yours I didn't add chocolate and coffee, and I added the darker malts halfway through the mash, but otherwise it was the same. After three weeks bottle conditioning it tastes fantastic. I'll definitely be making it again! Thanks!
I really enjoyed the video. I brew with a very similar set up in my apartment. I am working on a chocolate milk stout right now and thinking about adding a little coffee to it as a way to accent the chocolate flavors.
Awesome! Brew in a bag is probably one of the best ways of saving space on brewing equipment. I definitely encourage experimentation with the flavors, especially with stouts. Try a little bit of ground coffee in secondary for some bold coffee flavor. Cheers!
This guy seems pretty disappointed in his brew, since the ABV & mouth feel aren’t what he was shooting for.
But as thorough as he is throughout the entire process, I bet this is a great beer!
I’ve only brewed once, but my research says to use some rolled oats to give a stout a little more mouth feel. Otherwise, I’m sure he has a great final product!
Enjoyed the video, man! I want to start brewing some stout in the chocolate-caramel direction...
Recently subscribed and I'm enjoying your videos. Really appreciate your grain to glass approach, your tasting notes are also a nice touch. I recently brewed a 1 gallon test batch of a vanilla/caramel flavored coffee stout using mostly leftover unused grains from previous brews, and Nottingham yeast. I took a slightly different approach to the coffee beans. I put them in a plastic baggie and hit them lightly with a hammer to rough crush them. I added them to a sanitized hop sack and whirlpooled them for 10 minutes after chilling the wort to around 180° and completely skipped the secondary. OG 1.070, FG 1.020 for an abv of around 6.6% Nice coffee aroma and taste over the 3 months. I may scale up to 6 gallons and keg this next fall. Cheers!!
That sounds like it would be a really good beer! I've since brewed a coffee themed stout after this video and I found that adding grounds is a FAR superior approach vs just adding brewed coffee. I like the way you did that. Cheers!
Great video 👍 Very enjoyable.
hey man, been watching your videos. just sparked an intrest in home brewing and this seems like a very nice stout. have yet to get all the proper supplies but this is one ill definitely try!
That's awesome to hear! Welcome to a great hobby, and I hope the best for you!
Nicely done Steve
You describe flavors extremely well
Cheers
Thanks! I'd love to get your take on it though!
The oils from the coffee will kill head retention, I suggest taking whole coffee beans next and use a rolling pin to crack the beans slightly and put in 2nd ferm.
Several years later I brewed another coffee stout, and this time I added whole beans during fermentation. I was so much happier with the coffee flavor I got from that method that I'm never changing it again
Brewing this on Saturday
Great work! Thank you for shearing it! Did you sanitized in any way the coffee and the nibs? I am scared to infect the wort.
Great brew video mate nice and detailed loved the tasting notes..... cheers 🍻
Thanks, I'm glad you enjoyed it!
@@andrewgallegos575 exactly, I left them in there for about 4 days
Beginner home brewer from Scotland here. Love your videos as I am also working in small space. Just finished making this recipe tonight, 3rd attempt at brewing and first BIAB. Do you have any tips for knowing the right volume of water to use if you're not sparging? I ended up with a lot less left in the kettle pre-boil and ended up having to top up after.
Back when I did BIAB the rule of thumb I used was typically twice as much water as you wanted in your final batch, so 10-12 gallons for a typical 5-6 gallon batch
Just found this video, jesus you've come a long way
Lol, yeah...a few things changed between then and now haha
Seems a nice beer!
Definitely I'm going to try brew this one! Keep up the good work!
Cheers!
Thanks! Hope it turns out well for you!
looks like a chemistry experiment
Sounds like a pretty good brew either way for a lower gravity. However a dark roast is going to be more bitter, but less acidic. Light roasts will be less bitter, so the bitterness is likely from the cacoa nibs if I had to guess.
Good point, it's very possible that was the case. I ended up not getting much of the classic coffee flavor in this one, but I added ground dark roast coffee to the secondary of a beer I made later and got a lot more of the flavor I wanted with that method. I've always liked the flavor of dark roast over light though!
I don't know if you check on your older videos or not, but I was hoping for some more detail on the coffee part - I've just brewed this for the second time (first was fantastic, even without adjuncts!). This time I'm planning to add cacao, vanilla and coffee. But the amount of coffee you said you add looks very low. 1 fluid oz is about a shot, but you said it wasn't espresso, so I just wanted to check that wasn't a typo or anything!
Sorry for the late reply, but the amount of coffee I added was that small, and it wasn't espresso (but that probably would have been better). I recommend adding ground coffee or beans to the secondary instead of brewed coffee
@@TheApartmentBrewer no worries, thanks! I actually ended up adding 300ml of brewed coffee, so hopefully that won't be too much. It's not a very dark roast so hopefully it will be nice and smooth.
I use (50gr dark toast coffee and 100gr cacao nibs, chocolate malt 120, toast mal 150gr(cold macerated 14 hours), base malt, 20 Lt water, 600gr flaked oats, 200 wheat
Great video timing! Gonna brew 10 gal batch ( using Mexican chocolate and express grind) Have similar issue getting FG to drop lower on my high gravity IPA’s Got low cost”caveman” setup so following your tips has been awesome !! Any ideas on dropping FG??
Sounds like a great beer! I've historically had higher than predicted final gravities with dark beers. A lot of that is related to the roasted and caramel malts having unfermentable sugars but I'm starting to think it may be aeration issue since I always pitch the proper amount of yeast. The key to a low FG is pitching enough healthy yeast, aerating well, fermenting at the right temperature and not mashing at too high of a temperature
I'm brewing a Coffee Stout here later this week. My question is this. I'm making a 5 gallon batch and am wondering exactly how much coffee/beans to add to get a great flavor profile, but not masking the actual flavor of the stout. I will also be adding a tincture of 4 oz cacao nibs and 2 vanilla beans after primary fermentation to smooth/balance out the flavors as well. I've researched for a while now, and there are so many ways to do this. I was thinking about adding Starbucks unsweetened Dark Roast Iced Coffee after primary fermentation as well. Maybe 5-6 oz? Since it's already packaged, I'm not worried about contamination as long as I sanitize the outside of the bottle. What do you think? I love watching your videos, so keep them coming! Thank you so much!!!
Sounds lie a very good beer! I think there are a lot of variables at play so I dont think I can just recommend one kind of method for the best flavor profile. I found that when adding coffee grounds to secondary I got far better coffee flavor vs when adding brewed coffee. I added only a very small amount to a RIS and got fantastic robust flavor. I also got better results using dark vs light roast. Cheers! I hope it goes well for you!
Thanks for the feed back, bud! I have learned so much from your videos~ I'm going to experiment (best part of this crazy hobby) and add 4-5 oz dark roast coffee at flameout and whirlpool for 20 min and do a tincture of cacao nibs/vanilla using a espresso flavored vodka that i'll add after primary fermentation is over. I'll let you know how it goes! Again, thank you, and keep up the awesome work on the videos!!!!!!!! @@TheApartmentBrewer
Good luck! I appreciate your kind words and I hope the beer turns out great! Experimenting is definitely one of the best parts of this hobby. Cheers!
I had the same high fg using that yeast. I didnt know it doesn't eat some of the sugars other yeasts can eat
These are some of the best brew day videos! Why did you splash the wort into the fermenter? What do you think you could do next time to have a more retaining/creamy/frothy head? Cheers
Thanks for the kind words! Splashing the wort introduces oxygen into the wort, something the yeast need plenty of in order to ferment the beer. Head retention usually is improved by advanced mashing techniques. However on my level its easier to add a few ounces of carapils or wheat malt into the mash, something I forget to do occasionally. Cheers!
What did you do your carbonation process? Great video by the way. 👍
Quick question, when you said cold storage for the nibs and coffee did you just put in a fridge? If not what temp?
Happy brewing
Love the channel. I hate to beat a dead horse, but ive said it many times, lallemand yeast sucks. You pitched two packs and got down to 1.028 FG. Everytime I use any lallemand I get 1.020 or slightly higher.
I know it has been a while - but do you recall if you did anything to the cacao nibs? Roast them? were they green? Want to do this but I've never use cacao - also, did you crack the coffee or do a cold brew or whole bean? Thanks!
Great vid as always. Interesting feedback on the adjuncts.
I’m interested in learning more about adjusting the water profile for homebrewing. Any sources you’d recommend to get a better understanding?
My recommendation is Brun Water. It takes some practice but I've found it to massively improve my hoppy beers (it so happens my standard city water is great for malty beers). Its shameless self promotion, but I have some videos on the subject if you're interested in checking them out as well. Best of luck and cheers!
TheApartmentBrewer thanks for the tips - my first few batches have turned out a bit chlorine-y (I think that’s the off taste I’m getting) so I’ve started using campden tablets. I’ll check out your other vids too. I get the impression that the most important part is ensuring the right mash ph so I’ll try and start there! Thanks again and keep up the great work!
@@CJMSoulier Camden tablets help a ton. City water problems haha. Mash pH is definitely important as well, but if you're off by a bit it's not going to ruin your beer. Keep learning and thanks for the channel support, cheers!
This man just enthusiastically described for 24 minutes how to make this beer only for him to hate it at the end.
How would you fix the fermentation before the second fermentation stage to increase the final amount of alcahol? Also could you infuse fruit in the end or would the natural sugars and acid cause an issue?
Fixing the finishing gravity depends on what the issue is. Sounds like the yeast just didn't fully attenuate. So perhaps try another yeast with higher attenuation? If it was a mash temperature issue, then the beer would have been fuller bodied, due to the production of more dextrins.
Adding fruit without stabilizing will result in further fermentation. But that isn't an issue in itself.
Seem like a yeast came out in a big Clump like it wasn't nearly airerated and mixed enough next time maybe try doing a Yeast Starter
Is that a Corps of Engineers Jar??
👀
Great video. I brewed a coffee stout recently, and had the exact same results with the final gravity 1.030 for me. It didn't have the body I wanted, either. I had amazing coffee flavor with cold brewing Sumatra for three days in the fridge. Any thoughts on why our beers didn't hit the final gravity?
Thanks! High final gravity can be caused by a number of things: high mash temperatures, too low of aeration, fermentation temperature variation, not enough yeast. Usually stouts have relatively high final gravities though and still turn out pretty good. Sounds like a tasty beer you made, cheers!
where can i buy these equipment
how much water goes into the pan
If you were to brew this stout again, what would you do differently to get you’re alcohol content higher then 6%? Maybe to the 7-9% range.
Quite honestly all I would probably do is bump the base malts and some of the specialty malts up by about 10-20%. Cheers!
@@TheApartmentBrewer or just boil longer, to condense the wort a bit more. Also gives some nice caramel notes.
Were you a combat engineer?
The 4 oz of coffee is that liquid or coffee grinds
I used liquid coffee
I was about to ask the same thing great video
I’m confused on the logic of rehydration - So sprinkling yeast that has been in the fridge (~40 degrees) on top of 60-70 degree wort temperature shocks it, but mixing it in with 100 degree water doesn’t shock it and is actually good ??
Good question. Yeast shock in this case is less about temperature and more about the fact that the dehydrated yeast cells are hit with sugar rich liquid. It can basically overwhelm them. When the cells are rehydrated they experience less shock due to the change in environment
Is that an Engineer Castle on the mug?
Yup!
What was preboil gravity/are you pleased with the Hot Rod? I'm about to move to an apartment and have to make the switch from propane to the Hot Rod heat stick like you've got. I'll be using my stove as well to give it a boost, but trying to figure out if i need one or two of the 1650W elements. Most of my boil volumes will be pushing eight gallons for super hoppy beers where I lose a bunch thanks to trub. Thanks!
It works great for up to 10 gallons when combined with a stovetop burner on full blast. The only thing that will change with the volume is rise time. I love the heat stick I've got, its absolutely amazing for brewing inside.
Pre boil was 1.058 (timestamp 9:45). Cheers!
TheApartmentBrewer whoops, totally meant to type pre-boil volume*, not gravity. Thanks for answering that question anyways haha. Cheers!
@@carsonblaylock1789 no worries, cheers!
Man... what was that you added in orden to get rid of colorines and chloramine??
Thanks.
I use potassium metabisulfite, aka a campden tablet
@@TheApartmentBrewer keep on. Doing a great job.
There is a guy here in Córdoba who makes videos very similar to yours. In spanish. You could take a look. The channel is La Birra Nostra.
Thanks man, I appreciate it!
What’s the process for rehydrating dry yeast? Do you just mix it into water?
Essentially. You want to boil the water first as to kill any microbes. Let it cool to between 90 and 110 degrees F and then mix it in with a sanitized fork
Also see 12:11 in this vid
TheApartmentBrewer Haha whoops I wrote that comment before I got to that part of the video. Thanks for explaining the process. I’m new to brewing and getting answers to all of my questions is so helpful!
@@DougHanson No worries, happy brewing and welcome to the hobby!
What would've happened if you would've added sugar tho the yeast
Colocou muito nibs de cacau correto? Hahahaha.
Extrém
put a lot of cocoa. haha Cocoa nibs have to be enjoyed in vodka and then poured into beer. You should not put too many cocoa nibs in the video.
Did you put your FG into calculator to compensate for the alcohol appearance?
Not sure what you mean by this. The OG and FG were both measured by hydrometer which doesn't require any compensation/correction except for temperature
Me: Maybe, I can make my own stout at home. Let me see a tutorial on UA-cam.
*clicks on this video and 4 mins in*
I don’t know what the hell I was thinking.. 😬
Ok dude great video except that it presupposes a knowledge of brewing which I don't have and was hoping to cultivate here except I've no idea what to f..... your talking about. Next time perhaps fill in the knowledge gaps folks might have who are trying to learn. Otherwise well done
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