Belgian Chocolate Stout - Beer Recipe - Brewer's Friend

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Belgian Chocolate Stout

211 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Nate F
Calories: 211 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Thursday November 3rd 2022
1.063
1.021
5.6%
36.5
36.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row 37 1.8 83.9%
8 oz Maltodextrin8 oz Maltodextrin 39 0 3.2%
0.75 lb American - Dark Chocolate0.75 lb Dark Chocolate 29 420 4.8%
0.50 lb Dingemans - Mroost 900 MD Chocolate Malt0.5 lb Mroost 900 MD Chocolate Malt 32 340 3.2%
0.75 lb Briess - Caramel Malt - 90L0.75 lb Caramel Malt - 90L 34.5 90 4.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 29.02 57.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 7.2 28.6%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 1 min 0.31 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash --
1 tsp Calcium Chloride (dihydrate) Water Agt Mash --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Feuerer RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 1.52 6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
"Belgian Chocolate Stout" Irish Stout beer recipe by Nate F. All Grain, ABV 5.56%, IBU 36.53, SRM 36.25, Fermentables: (Brewers Malt 2-Row, Maltodextrin, Dark Chocolate, Mroost 900 MD Chocolate Malt, Caramel Malt - 90L) Hops: (Willamette) Other: (Gypsum, Calcium Chloride (dihydrate))
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  • Public: Yup, Shared
  • Last Updated: 2022-11-03 16:14 UTC