DB Chocolate Stout - Beer Recipe - Brewer's Friend

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DB Chocolate Stout

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 62 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Angelique Kieser
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Friday January 14th 2022
1.059
1.015
5.8%
25.7
36.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Munich Type II (Dark)6.5 kg Munich Type II (Dark) 37 10 44.2%
3.30 kg Weyermann - Extra Pale Premium Pilsner Malt3.3 kg Extra Pale Premium Pilsner Malt 38 1.5 22.4%
1.40 kg Flaked Oats1.4 kg Flaked Oats 33 2.2 9.5%
0.70 kg Weyermann - CaraRed0.7 kg CaraRed 35 19.3 4.8%
0.70 kg Weyermann - Pale Wheat0.7 kg Pale Wheat 36 2 4.8%
0.60 kg Weyermann - Carafa II0.6 kg Carafa II 31.5 415 4.1%
0.50 kg Weyermann - CaraAroma0.5 kg CaraAroma 36 140 3.4%
0.40 kg Weyermann - Carafa Special Type III0.4 kg Carafa Special Type III 29.9 525 2.7%
0.30 kg Weyermann - Roasted Barley0.3 kg Roasted Barley 29.9 432 2%
0.20 kg Weyermann - Carahell0.2 kg Carahell 34 10 1.4%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 0.7%
14.70 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 16.51 55.6%
80 g Hallertau Mittelfruh80 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 9.23 44.4%
180 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
600 g Cacao Herb Boil --
10 g Calcium Chloride (anhydrous) Water Agt Mash --
5 g Sodium Bicarbonate Water Agt Mash --
10 g Canning Salt Water Agt Mash --
20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
33 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 305 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Strike 73 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.6 L. Suggest reducing initial water volume to 45.4 L and adding 21.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.8 L. Suggest reducing strike water volume to 35.7 L and adding 8.4 L sparge/top-off. 44.1
Strike water volume at mash thickness of 3 L/kg 44.1
Mash volume with grains 53.8
Grain absorption losses -14.7
Remaining sparge water volume (equipment estimates 38.1 L) 36.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.6 L) 65
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 60 L) 62
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 62 L) 60
Total: 80.6  
Equipment Profile Used: System Default
"DB Chocolate Stout" Oatmeal Stout beer recipe by Angelique Kieser. All Grain, ABV 5.75%, IBU 25.73, SRM 36.12, Fermentables: (Munich Type II (Dark), Extra Pale Premium Pilsner Malt, Flaked Oats, CaraRed, Pale Wheat, Carafa II, CaraAroma, Carafa Special Type III, Roasted Barley, Carahell, Acidulated) Hops: (Hallertau Mittelfruh) Other: (Cacao, Calcium Chloride (anhydrous), Sodium Bicarbonate, Canning Salt, Baking Soda)
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  • Last Updated: 2022-01-15 11:31 UTC