German Chocolate Stout - Beer Recipe - Brewer's Friend

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German Chocolate Stout

256 calories 31.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 72% (brew house)
Source: WMC
Hop Utilization: 98%
Calories: 256 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created: Thursday December 3rd 2020
1.076
1.026
6.5%
45.6
49.1
5.3
6.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Thomas Fawcett - Maris Otter Pale Ale Malt11 lb Maris Otter Pale Ale Malt 38 2.65 68.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
1 lb American - Chocolate1 lb Chocolate 29 350 6.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.7%
0.75 lb Bairds - Roasted Barley0.75 lb Roasted Barley 33 600 4.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Magnum (German) (13.3 AA) / 4.25 Ounces1 oz Yakima Valley Hops - Magnum (German) (13.3 AA) / 4.25 Ounces Hops $ 1.12 / oz
$ 1.12 		Pellet 13.3 Boil 60 min 40.17 20%
2 oz Yakima Valley Hops - Cashmere (7.2 AA) / 2 Ounces2 oz Yakima Valley Hops - Cashmere (7.2 AA) / 2 Ounces Hops $ 1.00 / oz
$ 2.00 		Pellet 7.2 Boil 1 min 1.88 40%
2 oz Yakima Valley Hops - Sabro (13.8 AA) / 5 Ounces2 oz Yakima Valley Hops - Sabro (13.8 AA) / 5 Ounces Hops $ 1.47 / oz
$ 2.94 		Pellet 13.8 Boil 1 min 3.59 40%
5 oz / $ 6.06
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 oz Dark bittersweet chocolate Flavor Boil --
21 oz Toasted Coconut Flavor Kegging 3 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.34 psi       Temp: 38 °F       CO2 Level: 2.7 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
8.5 gal Single temp infusion Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.44 g | 37.8 qt) 9.5 38  
Mash volume with grains (equipment estimates 10.72 g | 42.9 qt) 10.78 43.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

-Add chocolate additions at flameout and stir for a few minutes to dissolve

-Toast coconut in pan at 200 turning often until browned/toasted (30 minutes?). Roll in paper towel to absorb as much oil as possible. Use stainless mesh hopper to add coconut to keg (after kegging) and let sit at room temp for a few days (3-5).

-Target medium-high to high carbonation

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  • Last Updated: 2020-12-27 23:55 UTC