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Chocoholic Stout

Added By: Ostrander
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Boil Size: 7 gallons
Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Nate Ostrander
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1.059
1.014
5.99%
34.84
34.74
Fermentables
Amount Fermentable PPG °L Bill %
8 lbUnited Kingdom - Maris Otter Pale383.7561.5%
1 lbHoney4227.7%
1 lbAmerican - Caramel / Crystal 75L33757.7%
1 lbAmerican - Chocolate293507.7%
0.75 lbGerman - Abbey Malt33175.8%
0.5 lbBelgian - CaraMunich33503.8%
0.5 lbFlaked Barley322.23.8%
0.25 lbAmerican - Roasted Barley333001.9%
13 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 ozPerlePellet8.9Boil40 min12.9
0.5 ozPerlePellet8.9Boil30 min11.29
1 ozPerlePellet8.9Boil10 min10.65
Mash Guidelines
Amount Description Type Temp Time
14 qtInfusion154 F30 min
14 qtInfusion158 F30 min
28 qtSparge172 F10 min
Other Ingredients
Amount Name Type Use Time
6 ozCocoa nibsFlavorBottling0 min
Yeast
Danstar - Nottingham Ale Yeast
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
159 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 4.5 oz       CO2 Level: 2.0 Volumes
Target Water Profile: Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Sacramento, California tap water. Minerals added to compensate.
Mash Chemistry and Brewing Water Calculator
Notes
Honey added at flameout.
Glass primary fermenter 14 days @ 65 F
Glass secondary fermenter 7 days @ 65 F.
Cacao nibs soaked in rum for 3 days, then the liquor is drained into secondary at bottling.
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View Count: 1559
Brew Count: 0
Last Updated: 2014-05-24 22:28 UTC
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