Chocolate Ale - Beer Recipe - Brewer's Friend

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Chocolate Ale

205 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brady Childs
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday May 28th 2020
1.062
1.015
6.1%
16.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 50%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 14.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 17.9%
1.50 lb American - Victory1.5 lb Victory 34 28 10.7%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 16.78 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 50 min.
4 oz Cocoa Powder Flavor Boil 15 min.
1 oz Vanilla Extract Flavor Boil --
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.9 oz       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 162 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.04 g | 36.2 qt) 9.08 36.3  
Mash volume with grains (equipment estimates 10.16 g | 40.6 qt) 10.2 40.8  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Dissolve main cocoa powder ( 4oz) with 3.5 oz table sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

Priming Sugar - mix 1 ounce of pure Cocoa Powder, 3.9 ounces of table sugar, and 1 cup hot water ( 120f ) for priming. Let cool to room temperature at bottling/keging time

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  • Last Updated: 2022-11-29 18:32 UTC