Chocolate/vainilla stout - Beer Recipe - Brewer's Friend

Chocolate/vainilla stout

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Juanpo79
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Wednesday January 30th 2019
1.057
1.013
5.8%
27.0
78.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,000 g American - Pale 6-Row3000 g Pale 6-Row 35 3.31 70.3%
380 g American - Caramel / Crystal 40L380 g Caramel / Crystal 40L 34 105.25 8.9%
200 g German - Carafa I200 g Carafa I 32 905.81 4.7%
210 g German - Carafa III210 g Carafa III 32 1426.18 4.9%
230 g American - Munich - 60L230 g Munich - 60L 33 158.62 5.4%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 3.31 5.9%
4,270 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Hallertau Mittelfruh37 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 27.02 100%
37 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 90 min
25 L Fly Sparge -- 70 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

en el hervor a los 45min poner 120gr de lactosa y 50 gr de chocolate en polvo bajo en grasa.
al embotellar colocar la vaina de vainilla que debe estar anejada en bodka durante 2 semanas (150ml de bodka y 1 vaina de vainilla).

View Count: 227
Brew Count: 0
Last Updated: 2019-02-26 00:00 UTC

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