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Behemoth Chocolate Fish Stout

238 calories 28.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 238 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Saturday May 29th 2021
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1.071
1.023
6.3%
32.7
38.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Bairds - Maris Otter Pale Ale4.7 kg Maris Otter Pale Ale 37.5 2.5 67.6%
500 g Bestmalz - BEST Caramel Munich II500 g BEST Caramel Munich II 34.5 45.5 7.2%
500 g Bairds - Medium Crystal500 g Medium Crystal 35.4 75 7.2%
250 g United Kingdom - Pale Chocolate250 g Pale Chocolate 33 207 3.6%
200 g Bairds - Roasted Barley200 g Roasted Barley 33 600 2.9%
150 g Gladfield - Dark Chocolate Malt150 g Dark Chocolate Malt 32.7 488 2.2%
150 g Gladfield - Big O, Malted Oats150 g Big O, Malted Oats 27.5 2.28 2.2%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
6,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Charles Faram - NZ Pacific Jade22 g NZ Pacific Jade Hops Pellet 13 Boil 90 min 32.71 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Cocoa powder Flavor Whirlpool 15 min.
1 kg Raspberries Flavor Primary 5 days
0.30 g coperfloc Fining Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.8 bar       Temp: 1 °C       CO2 Level: 1.65 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
22.57 L Strike 75 °C 69 °C 60 min
11.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 22.6
Mash volume with grains 26.8
Grain absorption losses -6.5
Remaining sparge water volume 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 27.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.2 L) 23
Estimated amount in fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes
  1. Mash All Malts at 69 °C
  2. Sparge and bring to the boil
  3. Boil for 90 minutes - Add Pacific Jade at beginning of boil
  4. Add 0.3g of Coperfloc with 10 minutes to go
  5. At end of the boil add the Lactose and cocoa powder and whirlpool for 15 minutes.
  6. Cool to 20°C and pitch both sachets of yeast
  7. Ferment at 18°C
  8. At 80 percent through fermentation add the crushed raspberries in a muslin bag
  9. Do a diacetyl rest at 22°C towards end of fermentation
  10. Fermentation is complete when gravity is at or near 1.023 and is consistent over consecutive days
  11. Bottle or keg and then enjoy
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  • Last Updated: 2021-07-08 21:50 UTC