Try your hand at a delicious coffee and chocolate stout with this homebrew recipe generously shared by Epic Brewing.
12 lb (5.4 kg) Maris Otter
1 lb (454 g) Munich Malt I
1 lb (454 g) Munich Malt II
12 oz ( 340 g) Caraaroma
10 oz (283 g) chocolate malt
8 oz (227 g) Carafa III
6 oz (170 g) flaked oats
HOPS & OTHER ADDITIONS SCHEDULE
0.5 oz (14 g) Nugget at 60 minutes.
0.5 oz (14 g) Chinook at 45 minutes.
0.4 oz (11 g) Cascade at 30 minutes.
2.6 oz (74 g) of coarsely ground coffee (see “Directions” below)
3.9 oz (111 g) of cacao nibs (see “Directions” below)
A clean ale yeast such as Wyeast 1056, Safale US-05 (US-56), or White Labs WLP001
Single infusion mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.
From coffee and spices to chiles and fruit, CB&B’s online class _Adding Flavors to Beer _shows you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot. Sign up today!