The Jitters Coffee-Chocolate Stout

The Jitters Coffee-Chocolate Stout

(6 gallons/23 L, all-grain)
OG = 1.084  FG = 1.022
IBU = 52  SRM = 100  ABV = 8.2%  (75% extract efficiency)

12.5 lbs. (6 kg) domestic 2-row malt
1 lb. (0.45 kg) flaked oats
0.5 lbs. (0.23 kg) flaked rye
1 lb. (0.45 kg) amber malt
1 lb. (0.45 kg) chocolate malt
0.75 lb. (0.34 kg) roasted barley
0.75 lb. (0.34 kg) Carafa special III malt
0.5 lb. (0.23 kg) Caraaroma(r) malt
Wyeast 1272 American Ale II or White Labs Cali V (3-L starter)
2 oz. (57 g) coarse ground Vienna roasted coffee adding to kettle
2 oz. (57 g) coarse ground Vienna roasted coffee added post-fermentation
3 oz. (57 g) cocoa nibs soaked in vodka for one week
2 oz. (57 g) unsweetened cocoa powder bloomed
12.3AAU Columbus hops (1 oz./28 g of 12.3% alpha acid) (60 min.)
2.4 AAU Crystal hops (0.75 oz. /21g  of 3.75% alpha acid) (15 min.)
6.9 AAU Centennial hops (0.75 oz. /21g of 9.2% alpha acid) (15 min.)

Step by Step
Mash at 150 °F (66 °C) for 30 minutes, start lautering slowly. Collect 7.5 gallons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. After knockout, cool the wort down to ~190 °F (88 °C) before adding the first coffee addition. Ferment at 63 °F (17 °C). After fermentation has slowed down you can add the cocoa nibs and bloomed cocoa powder directly to either the primary or secondary fermentation vessel. Let the beer sit for one more week. Using a sanitized growler, draw off a 1/2 gallon (~2 L) from the fermenter onto the second addition of coffee for a 24-hour cold extraction of the coffee beans. Place growler with beer and coffee beans in a refrigerator for 24 hours. Strain the beer back into fermenter and you’re ready for bottling/kegging.

Issue: October 2010
dark specialty stout in a stemmed tulip glass

This chocolate coffee stout recipe was created and brewed by BYO’s Dave Green for a special live tasting on National Public Radio’s daily show “On Point” on Friday, October 1, 2010.