Cliff's Triple Chocolate Stout

195 calories 24.1 g
Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Cliff Bowman
Calories: 195 calories (Per )
Carbs: 24.1 g (Per )
Created Wednesday October 26th 2016
1.058
1.020
5.2%
24.77
31.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 21.6%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 43.2%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 8.1%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 2.7%
7 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 5.4%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 8.1%
1 lb American - Chocolate1 lb Chocolate 29 350 10.8%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Fuggles1.4 oz Fuggles Hops Pellet 4.5 Boil 60 min 23.53 84.8%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 15 min 1.25 15.2%
1.65 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz cocoa powder Flavor Boil 15 min.
0.50 oz liquid chocolate extract Flavor Kegging 5 days
4 oz cocoa nibs Flavor Secondary 7 days
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes
  1. Steep grains in 160 degree water for 45 nimutes in 3 quarts water.
  2. Rinse grain bag with 1.5 quarts water at 170 degrees.
  3. Add dried malt extract, sugars, and water to make 3 gallons and bring to boil.
  4. Add hops and boil for 60 minutes.
  5. With 15 minutes left, turn off heat and stir in liquid malt extract.
  6. Add cocoa powder (dissolved in hot water), second dose of hops, irish moss, and resume boiling.
  7. Cool wort, transfer to fermenter and top up to 5 gallons.
  8. Aerate well and pitch yeast. (liquid yeast with starter desired)
  9. Ferment at 68-70 degrees for 7 days.
  10. Transfer to secondary, add cocoa nibs, and let sit for 2 weeks.
  11. Add extract to keg and rack beer to keg.
  12. Force carbonate for 3-5 days.
View Count: 903
Brew Count: 0
Last Updated: 2016-10-30 21:14 UTC

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