Double Chocolate Stout - Beer Recipe - Brewer's Friend

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Double Chocolate Stout

184 calories 22.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Shane
Calories: 184 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Thursday February 20th 2014
1.059
1.020
5.2%
31.2
36.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale 2-Row7 kg Pale 2-Row 37 1.8 63.9%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 9.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.6%
1.50 kg German - CaraMunich II1.5 kg CaraMunich II 34 46 13.7%
0.50 kg Invert Sugar0.5 kg Invert Sugar - (late boil kettle addition) 46 1 4.6%
0.25 kg Cane Sugar0.25 kg Cane Sugar - (late boil kettle addition) 46 0 2.3%
200 g Flaked Barley200 g Flaked Barley 32 2.2 1.8%
10.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Fuggles80 g Fuggles Hops Pellet 5 Boil 60 min 27.76 80%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 15 min 3.44 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
320 g Cocoa powder Flavor Boil 15 min.
15 g Liquid chocolate extract Flavor Secondary --
2 tsp Irish Moss Fining Boil 15 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane sugar       Amount: 212       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
BIAB sparge Temperature -- 67 °C 90 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.05 L. Suggest reducing initial water volume to 44.61 L and adding 3.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.5 L. Suggest reducing initial strike volume to 39 L and adding 19.1 L sparge/top-off. 58.1
Strike water volume (equipment estimates 58.9 L) 58.1
Mash volume with grains (equipment estimates 65.3 L) 64.5
Grain absorption losses -9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.3 L) 47.5
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Volume into fermentor 40
Total: 58.1  
Equipment Profile Used: System Default
 
Notes

Rehydrate Irish Moss before adding to the boil. Soak in fresh water for 24 hours, then change water after 12 hours.

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  • Last Updated: 2014-02-27 06:36 UTC