Contemplation - Chocolate Stout - Beer Recipe - Brewer's Friend

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Contemplation - Chocolate Stout

222 calories 22 g 500 ml
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 222 calories (Per 500ml)
Carbs: 22 g (Per 500ml)
Created: Friday January 13th 2023
1.048
1.011
4.8%
44.3
33.8
5.5
18.92
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Viking - Pale Ale Malt2.5 kg Pale Ale Malt 1.49 € / kg
3.73 € 		37 2.5 61.1%
0.30 kg Viking - Chocolate Light0.3 kg Chocolate Light 3.02 € / kg
0.91 € 		32 150 7.3%
0.30 kg Viking - Roasted Barley0.3 kg Roasted Barley 3.30 € / kg
0.99 € 		32.7 340 7.3%
0.25 kg Castle Malting - Château Crystal0.25 kg Château Crystal 34.4 60.6 6.1%
0.52 kg Holland & Barrett - GB - Holland & Barrett - Organic Flaked Barley0.52 kg GB - Holland & Barrett - Organic Flaked Barley 1.58 € / kg
0.82 € 		28 2.52 12.7%
0.22 kg Grain Millers - US - Grain Millers - Rolled Oats0.22 kg US - Grain Millers - Rolled Oats 2.39 € / kg
0.53 € 		33 2.2 5.4%
4.09 kg / 6.97 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
52 g Fuggles52 g Fuggles Hops Pellet 4.5 Boil 60 min 44.29 100%
52 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Cocao Nibs Flavor Boil 10 min.
1 g Salt Water Agt Mash 1 hr.
2.85 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
11.95 € / each
11.95 €
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
11.95 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.3 g       Temp: 18 °C       CO2 Level: 1.9 g/l
 
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
13 L Infusion 64 °C 63 °C 60 min
2 L Top Off 70 °C 70 °C 10 min
8.5 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26 L) 24
Mash volume with grains (equipment estimates 28.6 L) 26.7
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Volume into fermentor 15
Total: 24  
Equipment Profile Used: System Default
 
Notes

This beer was designed as a Chocolate Stout, based on a classic Dry Irish Stout. Without the cacao nibs the hop addition can be slightly increased to counter the missing bitterness of the nibs.

Furthermore I designed the recipe for a brewhouse efficiency range of 60-75%, depending on the result, up to 4 liters of water can be added to still be in the range of a BJCP Dry Irish Stout.

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  • Last Updated: 2024-03-21 10:03 UTC