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Chocolate stout

250 calories 29 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 250 calories (Per 330ml)
Carbs: 29 g (Per 330ml)
Created: Saturday November 14th 2020
1.080
1.025
7.8%
15.3
40.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Crisp Malting - Extra Pale Maris Otter2 kg Extra Pale Maris Otter 37.5 2 25.4%
1.10 kg Crisp Malting - United Kingdom - Flaked Torredied Oats1.1 kg United Kingdom - Flaked Torredied Oats 33 3.2 14%
0.20 kg Belgian - Special B0.2 kg Belgian - Special B 34 115 2.5%
0.18 kg Crisp Malting - United Kingdom - Brown Malt0.18 kg United Kingdom - Brown Malt 32.7 65 2.3%
0.18 kg Weyermann - Melanoidin0.18 kg Melanoidin 34.5 27 2.3%
0.14 kg Weyermann - German - Carafa Special Type III0.14 kg German - Carafa Special Type III 29.9 525 1.8%
0.14 kg Simpsons - Black Malt0.14 kg Black Malt 25 505 1.8%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.2%
0.17 kg Maltodextrin0.17 kg Maltodextrin - (late boil kettle addition) 39 0 2.2%
0.80 kg Simpsons - United Kingdom - Golden Naked Oats0.8 kg United Kingdom - Golden Naked Oats 27 7 10.2%
0.40 kg Castle Malting - Château Black of Black0.4 kg Château Black of Black 34 300 5.1%
2.30 kg Crisp Malting - Organic Extra Pale Malt2.3 kg Organic Extra Pale Malt 37.5 1.8 29.3%
7.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 4 Boil 60 min 15.34 80%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.7 Boil 0 min 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Antioxin SBT Water Agt Mash 0 min.
2 g Wyeast - Beer Nutrient Other Boil 10 min.
1 each Protafloc Fining Boil 10 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
150 g Cacao nibs Flavor Secondary 0 min.
4 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.59 L Strike 4 °C 40 °C 10 min
Sparge -- 68 °C 60 min
Infusion -- 76 °C 10 min
7.08 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.1
Mash volume with grains 25
Grain absorption losses -7.4
Remaining sparge water volume 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 19.3 L) 22
Estimated amount in fermentor 22
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Toast cacao nibs at 150C until your oven starts smelling really chocolatey. This takes 5-10 minutes for most kinds of nibs. Add the nibs to secondary right after toasting.

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  • Last Updated: 2021-01-05 16:57 UTC