Oh Fudge! Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Oh Fudge! Imperial Chocolate Stout

323 calories 35.9 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 323 calories (Per 12oz)
Carbs: 35.9 g (Per 12oz)
Created: Monday September 11th 2023
1.096
1.028
9.0%
27.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - DME Traditional Dark7 lb DME Traditional Dark 44.6 30 43.8%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 18.8%
1 lb Lyle - Black Treacle1 lb Black Treacle - (late boil kettle addition) 36 74.4 6.3%
2 lb Sugar Creek Malt - Oats2 lb Oats 28.8 3.5 12.5%
13 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 6.3%
1 lb Simpsons - DRC1 lb DRC 34.7 115 6.3%
1 lb Weyermann - Carafa Special Type III1 lb Carafa Special Type III 29.9 525 6.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 27.04 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Cocao Nibs Spice Secondary 0 min.
6 each Vanilla Bean Spice Secondary 0 min.
8 oz Lactose Other Secondary 0 min.
2 oz Rum Barrel Oak Chips Other Secondary 0 min.
5 oz Dark Rum Other Secondary 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.46 g | 29.9 qt) 5.97 23.9  
Mash volume with grains (equipment estimates 7.46 g | 29.9 qt) 6.61 26.5  
Grain absorption losses (steeping) -1 -4  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.97 23.9
Equipment Profile Used: System Default
 
Notes

10/29/23 - added calcium chloride and campden tablet to 4 gallons of water, heated to 167 degrees and added all grains. Mashed at 154 degrees for 60 minutes. Sparged with 1.5 gallons of water at 170 degrees. Added DME and brought to boil. Added hops and boiled for 60 minutes. Added whirfloc tablet the last 10 minutes. Cooled to 73 degrees and added Treacle and put in fermenter with yeast. OG 1.092
Steeped Cocoa Nibs, Vanilla Bean in 2 oz. dark rum and steeped 2 oz. rum barrel chips in 3 oz. dark rum for 6 days.
11/3/23 - added Cocoa Nibs, Vanilla Bean, rum barrel chips, and dark rum to mesh bag and racked beer to secondary over mesh bag, added 8 oz. of lactose.
11/19/23 - racked to bottling bucket with bottling yeast and one can of fast prime and bottled. FG 1.031 ABV 8%

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  • Last Updated: 2023-11-26 19:12 UTC