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Chocolate Achromatic Clone

365 calories 37 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 85%
Calories: 365 calories (Per 12oz)
Carbs: 37 g (Per 12oz)
Created: Friday July 17th 2020
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1.109
1.027
10.8%
40.1
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 72.3%
2 lb American - Chocolate2 lb Chocolate 29 350 9.6%
1 lb American - Rye1 lb Rye 38 3.5 4.8%
1 lb Belgian - Special B1 lb Special B 34 115 4.8%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 3.6%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 3.6%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.2%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 10.3 Boil 120 min 40.1 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz cacao nibs Flavor Secondary 3 days
1 each Madagascar Vanilla Bean (split) Flavor Secondary 21 days
1 each Whirlfloc Water Agt Boil 10 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Sparge 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 487 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.3 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
6.5 gal Strike 166 °F 153 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.48 25.9  
Mash volume with grains 8.14 32.6  
Grain absorption losses -2.59 -10.4  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 2.86 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Check pH of water before mash. Mash at 153F for 60 minutes (Include cacao powder in mash)., then rest until conversion is complete. Check pH, add stabilizer to get to 5.2-5.3, if necessary. Boil for 120 minutes. Pitch the yeast and ferment at 64F to start, allowing the temperature to rise to 67F near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8oz of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1-3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2-3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

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  • Last Updated: 2020-07-19 01:43 UTC