How to Brew a Chocolate Coffee Stout! | Grain to Glass

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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Here is a list of my equipment as of filming this video and where you can buy it for yourself!
Kettle – MegaPot 1.2 10 gallon Stainless Steel Kettle –
Old Kettle – Brewers Best 8 Gallon Stainless Steel Kettle –
Hydrometer –
Racking Cane/Siphon –
Tubing –
Bucket Fermenter –
7 gallon PET Carboy –
Bottling Bucket –
Hand Capper –
Brew bag –
12 oz brown bottles –
Yeast starter flask –
Stir Plate –
Plastic 3 gallon carboy –
Glass 3 gallon carboy –
Wort chiller –
Benchtop capper –
HotRod Heat Stick –
Spoon –

Not sure if you want to brew 5 gallons of beer all at once? Get your feet wet in the hobby like I did with this 1 gallon kit –

Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.

The 75% 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:

“Hello Darkness my Old Friend”

6.1% ABV 44 IBU

14 lb UK Pale 2-row –
1 lb Carafa III –
1 lb Crystal 60L –
1 lb Chocolate Malt –
0.5 lb Black Barley –

Single Infusion mash at 154 F for 60 min

Water (ppm) – Ca: 52, Mg: 8, Na: 65, SO4: 72, Cl: 115, HCO3: 55

Baking Soda:
Calcium Chloride:
Calcium Carbonate:
Campden Tablets:

60 min boil:
60 min – Add 1.5 oz Northern Brewer (9.9% AA) –
15 min – Add chiller, yeast nutrient – Yeast Nutrient –

OG: 1.074

2 packages Lallemand Nottingham Ale dry yeast –

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:

FG: 1.028


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