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Basic Chocolate Stout (20L)

197 calories 19.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Sunday October 25th 2020
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Chocolate Stout - Mint | Vanilla | Orange

by Magician

OG: 1.064 FG: 1.018 ABV: 6.1% IBU: 28

1.064
1.015
6.3%
26.6
34.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 68.4%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 8.5%
0.50 kg Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 8.5%
0.35 kg Weyermann - Melanoidin0.35 kg Melanoidin 34.5 27 6%
0.50 kg Bestmalz - BEST Biscuit0.5 kg BEST Biscuit 35 20 8.5%
5.85 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 14 First Wort 60 min 26.55 100%
15 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 tbsp Chocolate Powder Flavor Boil 5 min.
8 tbsp Peanut powder Flavor Whirlpool 0 min.
4 each Chili pepper Flavor Primary 1 days
5 tsp Cinnamon Spice Boil 5 min.
8 tbsp Vanilla Extract Flavor Primary 0 min.
4 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 72 °C 67 °C 120 min
4 L Sparge 78 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 30.8
Mash volume with grains (equipment estimates 37.4 L) 34.6
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

Add given amounts of peanut powder for PB stout, or chili and cinnamon stick for mole stout.

11/23/2020: OG 1.078(20B)
11/27: 12B, 1.026 (6.9%)
11/28, 30: "
Burst carbed @2.5bar for 15 hours, good carb level.
12/2 Tasting: great chocolate flavor, good spiciness level, could use a bit more cinnamon (used 3tsp).

12/4/2021: OG 1.071(18.5B)
12/9: 10B (1.017, 7.1%), great chocolate flavor already!
12/10: 10B
12/14: Kegged, even accounting for a separate packaging of 1.5L the remaining amount was disappointing, next time moar! 2.5bar for 21 hours, good carbonation again, good chocolate flavor, little to no cinnamon or pepper flavor, but all in all a clean taste.

3/3/2023: PBG: 1.050 OG: 1.057 (15B) no extra flavors
3/10: 8B (1.013, 6.26%)
3/12: Kegged, 24hr @ 2.5barr as per usual, good final amount

4/26/2024: replaced biscuit -> cara-aroma, C60 -> C40
OG 1.062 (16B) 73% eff. Decided to add cinnamon, vanilla, and choc at kegging via 300ml h2o, brought to boiling for 3 minutes then added to keg
5/1: 9B (1.017, 6.15%)

12/25/2025: PBG 1.055 OG 16.1B (1.067) 73-75% eff
12/31: 10B (1.024, 5.1%) after a week it still has a super high grav...
1/1/2026: 10B again. No chili peppers at home so I decided to add 1.5tsp of shichimi instead. used same method as above (300ml water with choc powder, 5tsp cinamon, and shichimi added at kegging).
1/7: tasting notes: Shichimi level was spot on, I'll be using that again for spicing rather than whole dried chilis in fermenter.

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  • Last Updated: 2026-01-07 09:40 UTC