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Chocolate Stout

213 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Monday September 26th 2022
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1.068
1.024
5.8%
28.3
35.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.54 kg Bairds - Maris Otter Finest Ale Malt 4.54 kg Maris Otter Finest Ale Malt 37.7 2.5 70.2%
0.45 kg Munich - Light 10L0.45 kg Munich - Light 10L 33 10 7%
0.45 kg German - CaraMunich II0.45 kg CaraMunich II 34 46 7%
0.23 kg Weyermann - Special W0.23 kg Special W 33.6 115 3.6%
340.19 g United Kingdom - Pale Chocolate340.194 g Pale Chocolate 33 207 5.3%
226.80 g United Kingdom - Dextrine Malt226.796 g Dextrine Malt 33 1.8 3.5%
226.80 g United Kingdom - Roasted Barley226.796 g Roasted Barley 29 550 3.5%
6.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g East Kent Goldings31 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 19.68 38.8%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5 Boil 8.5 min 7.19 50%
9 g Fuggles9 g Fuggles Hops Pellet 4.5 Boil 8.5 min 1.46 11.3%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
20.94 L Infusion 67 °C 67 °C 62 min
11.53 L Sparge -- 77 °C --
Starting Mash Thickness: 2.69 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.4
Mash volume with grains 21.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 17.1 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewingguild.com/Beer-Recipe-Jamils-Chocolate-Hazelnut-Porter.php

03/10 - 16.7 BRIX (1.068)
11/10 - 10.2 BRIX (1.025)
14/10 - 10 BRIX (1.024)
16/10 - 10 BRIX (1.024) - Added 300g Cocao nibs

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  • Last Updated: 2023-04-03 12:16 UTC