Chocolate Stout - Beer Recipe - Brewer's Friend

Chocolate Stout

190 calories 21.6 g
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 5.6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 99%
Calories: 190 calories (Per )
Carbs: 21.6 g (Per )
Created: Wednesday May 4th 2022
1.057
1.017
5.3%
35.1
33.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Bairds - Maris Otter Pale Ale8.5 lb Maris Otter Pale Ale 37.5 2.5 65.4%
1.50 lb United Kingdom - Oat Malt1.5 lb Oat Malt 28 2 11.5%
0.75 lb Briess - Roasted Barley0.75 lb Roasted Barley 33.1 300 5.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.8%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.8%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 13.4 Boil 60 min 35.05 42.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.2 Boil 0 min 57.1%
1.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
4 oz Cocao Nibs Flavor Boil 5 min.
4 oz Cocao Nibs Flavor Primary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
2019 Poland Spring water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Heat up mash tun leaving 4.5 gal at 155-6 for dough in, First rest 147 30 min, bump to 152 30 min, raise to 165 and drain. Boil 70-75 min, follow hop schedule with remaining boil time. Add 4 oz nibs in mesh bag or hop spider to last 5 min. Chill and ferment.

Make chocolate extract: Add 4oz nibs in a small jar. Cover in vodka and rest several days. Add extract and nibs to primary 3 days before bottling/kegging.

View Count: 247
Brew Count: 0
Last Updated: 2022-07-03 12:36 UTC

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