FAF Chocolate Vanilla Stout - Beer Recipe - Brewer's Friend

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FAF Chocolate Vanilla Stout

192 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.120 (recipe based estimate)
Post Boil Gravity: 1.263 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday June 16th 2020
1.063
1.011
6.7%
12.5
45.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.53 kg United Kingdom - Maris Otter Pale4.53 kg Maris Otter Pale 38 3.75 74.1%
0.45 kg Flaked Oats0.453 kg Flaked Oats 33 2.2 7.4%
0.45 kg United Kingdom - Chocolate0.453 kg Chocolate 34 425 7.4%
0.45 kg Briess - Caramel Malt - 60L0.453 kg Caramel Malt - 60L 35.4 60 7.4%
0.23 kg United Kingdom - Roasted Barley0.226 kg Roasted Barley 29 550 3.7%
6.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Hersbrucker34 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.8 54.8%
28 g Fuggles28 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 3.68 45.2%
62 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Used Melbourne Water from the tap.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 68 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3 L/kg), your strike volume will exceeds the total water needed for the recipe (18 L). Reduce mash thickness to 2.89 L/kg or increase pre-boil volume to 11.3 L.  
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains (equipment estimates 6.4 L) 22.4
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5
Top off amount 16
Going into fermentor 21
Total: 18  
Equipment Profile Used: System Default
 
Notes

Primary Fermentation for 3 weeks at 20c
Bottle Conditioning for 3 weeks at 20c

After 7 days in PF add in 2 chopped up vanilla pods, after they've had a good soak in vodka for 5-10 days.

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  • Last Updated: 2020-06-16 12:49 UTC