RECIPES
Nick’s Chocolate Coffee Whisky Stout - 2nd Place Specialty Westgate Stout Extravaganza ‘18 and ‘19
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Maris Otter | 6 | 76.7% |
| Flaked Oats | 2 | 8.7% |
| Chocolate Malt | 885 | 4.3% |
| Roast Barley | 591 | 4.3% |
| Black Patent Malt | 985 | 2.9% |
| Crystal Malt - 120L | 236 | 2.9% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Warrior | 22g | 16.2 % | Boil | 60 Mins |
| Williamette | 35g | 4.7 % | Boil | 25 Mins |
| Williamette | 50g | 4.7 % | Boil | 10 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| ° C | Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| Safale US-05 | 2 Pkg | Dry |
Notes:
Founders KBS Clone based on: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/
75 g bittersweet chocolate and 50 g cacao powder added to the boil at 15 mins. Coffee additions as per recipe linked above.
Used Bru’n water ‘Black full’ water profile.
Fermented with 2 packets of US05 for a week at 18 then rose to 21 to help finish up.
2019 Update
A few differences in recipe and process resulted in a much better beer in my opinion.
I decided to re-brew this beer after last years Westgate comp as I now had a barrel! Taking the judges recommendations on board that the bitter and coffee flavours were a bit dominant over the Chocolate i decided to dial back the coffee and increase the chocolate additions.
OG - 1.081
Colour - 101EBC
Oats (Toasted in the oven at 150C for 35 minutes) 8.8%
Chocolate Malt (Bairds) - 4.2%
Roasted Barley (Gladfield) - 2.9%
Midnight Wheat (Breiss) - 2.7%
Dark Crystal (Gladfield) - 2.7%
Light Dry Malt Extract - 8.2% (Added only due to poor efficiency)
Warrior 60min - 28.5 IBU
Willamette 25min - 11.7 IBU
Willamette 10min - 7.3 IBU
Cacao Powder - 15min - 25g
Maker coffee beans (not ground) - flameout - 30g
FG - 1.024
IBU - 47.5
Simpsons Maris Otter - 70.4%
Bittersweet Belgian Chocolate 15min - 100g
Cacao nibs - 15min - 60g
2L starter of WLP090 pitched at high krausen into wort aerated with oxygen and fermented at 18C.
Water profile - Black Full on Bru’n Water
Mash temp was 68 for an hour with a 90min boil.
FG reached at 1.024. Racked to Barrel along with, 50g Cacao nibs, 30g Bourbon soaked American Oak chips and 4 x vanilla beans (Barrel had two beers through it previously, oak chips aimed mitigate any loss in barrel character).
Bottled about two months later when tasting good!