Chocolate Stout

245 calories 23.4 g
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Post Boil Size: 0.25 gallons
Pre Boil Gravity: 1.147 (recipe based estimate)
Post Boil Gravity: 1.736 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 245 calories (Per )
Carbs: 23.4 g (Per )
Created: Thursday November 5th 2020
1.074
1.016
7.5%
26.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Liquid Malt Extract - Amber2.5 lb Liquid Malt Extract - Amber 35 10 46%
1.50 lb Dry Malt Extract - Amber1.5 lb Dry Malt Extract - Amber 42 10 27.6%
4 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 9.2%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 2.3%
5 oz United Kingdom - Chocolate5 oz Chocolate 34 425 5.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 9.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 26.04 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Chocolate Flavoring Flavor Secondary 14 days
4 oz Peanut Butter Flavoring Water Agt Mash 14 days
1 each Irish Moss Other Boil 15 min.
 
Yeast
Mangrove Jack - British Ale Yeast M07
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
57 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Chocolate Stout" Sweet Stout beer recipe by null. Extract, ABV 7.53%, IBU 26.04, SRM 50, Fermentables: (Liquid Malt Extract - Amber, Dry Malt Extract - Amber) Steeping Grains: (Crystal 60L, Roasted Barley, Chocolate) Hops: (Perle) Other: (Chocolate Flavoring, Peanut Butter Flavoring, Irish Moss)
View Count: 159
Brew Count: 0
Last Updated: 2020-11-05 14:09 UTC

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