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Dark Chocolate Stout

251 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.61 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Sunday July 24th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 75.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.4%
15 oz Crisp Malting - Pale Chocolate15 oz Pale Chocolate 32.7 220 6.4%
6 oz American - Black Malt6 oz Black Malt 28 500 2.6%
6 oz Simpsons - DRC6 oz DRC 34.7 115 2.6%
5 oz Crisp Malting - Brown Malt5 oz Brown Malt 32.7 65 2.1%
5 oz Honey Malt5 oz Honey Malt 37 25 2.1%
3 oz German - Carafa III3 oz Carafa III 32 535 1.3%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.9%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
234 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 32.25 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 3.21 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz cocoa nibs Spice Secondary 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Mash 0 min.
3.50 g Canning Salt Water Agt Mash 0 min.
11 g Chalk Water Agt Mash 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz       Temp: 74 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
151 22 43 200 65 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.65 qt Fly Sparge 155 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.48 21.9  
Mash volume with grains 6.65 26.6  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.61 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Be sure to use Crisp Pale Chocolate to get more chocolate flavor rather than espresso and roasty flavors

Roast cocoa nibs 5-10 minutes at 300F until oven smells very chocolaty while racking into secondary, add nibs right out of oven.

May add 1/2 post of dark roast coffee in last 5 minutes of boil

3.5 oz Maltodextrin last 10-15 minutes boil to improve mouthfeel
Sub Lactose for a more milk chocolate flavor

May use 75 minute boil to provide more caramel flavor

May use English Ale yeast for more residual sugar for fuller flavor and mouthfeel

Standard 2 week ferment

May increase black malt up to 5% for more dark chocolate flavor

May use East Kent Golding rather than Fuggle. Fuggle used here as this is the base for a adding some mint as well.

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  • Last Updated: 2022-07-25 11:15 UTC