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NEM Choc Stout

114 calories 15.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 4.95 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 30% (ending kettle)
Source: JasonT
Hop Utilization: 66%
Calories: 114 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created Sunday May 22nd 2022
1.034
1.014
2.7%
12.6
35.2
5.2
11.13
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 1.39 / lb
11.13
38 3 71.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 9%
2 oz German - Carafa III2 oz Carafa III 32 535 1.1%
11.12 lbs / 11.13
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barbe Rouge0.5 oz Barbe Rouge Hops Pellet 9.2 Boil 30 min 12.59 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Recirculating Mash Strike 35 °F 60 min
5.5 gal Conversion Rest Decoction 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Cocao Nibs Flavor Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.47 25.9  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.19 g | 20.8 qt) 4.95 19.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 4.26 g | 17 qt) 4.5 18  
Estimated amount in fermentor 4.5 18  
Total: 6.57 26.3
Equipment Profile Used: System Default
"NEM Choc Stout" Sweet Stout beer recipe by JasonT. BIAB, ABV 2.67%, IBU 12.59, SRM 35.23, Fermentables: ( Finest Maris Otter, Caramel / Crystal 60L, Lactose (Milk Sugar), Roasted Barley, Carafa III) Hops: (Barbe Rouge) Other: (Cocao Nibs, Calcium Chloride (anhydrous), Epsom Salt, Gypsum)
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  • Last Updated: 2022-07-14 02:26 UTC