Maple Mackinac Island Fudge Stout - Beer Recipe - Brewer's Friend

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Maple Mackinac Island Fudge Stout

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.34 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Friday February 2nd 2024
1.076
1.018
7.5%
55.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Crisp Malting - No.19 Floor Malt Maris Otter28 lb No.19 Floor Malt Maris Otter 37 3 75.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.1%
1.50 lb Bairds - Chocolate Malt1.5 lb Chocolate Malt - (late boil kettle addition) 31 500 4.1%
24 oz Bairds - Roasted Barley24 oz Roasted Barley 33 600 4.1%
18 oz Weyermann - Carafa Special Type II18 oz Carafa Special Type II 29.9 425 3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.7%
14 oz Briess - Caramel Malt - 120L14 oz Caramel Malt - 120L 34.5 120 2.4%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Nugget2 oz Nugget Hops Pellet 14.5 Boil 60 min 38.9 22.2%
2 oz Northern Brewer - Williamette2 oz Williamette Hops Pellet 5.4 Boil 30 min 11.13 22.2%
3 oz Cocoa nibs3 oz Cocoa nibs Hops Pellet 0 Boil 15 min 33.3%
2 oz Northern Brewer - Williamette2 oz Williamette Hops Pellet 5.4 Boil 10 min 5.25 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
9 g Citric acid Water Agt Sparge 1 hr.
5 oz Bitter Sweet Chocolate Flavor Boil 15 min.
8 oz Mackinac Island Fudge Coffee Flavor Boil --
1 each Maple Flavor Flavor Secondary 21 days
1 each Mackinac Island Fudge Coffee Flavor Flavor Secondary 21 days
1 each Vanilla Bean Flavoring Flavor Secondary 14 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
14.5 gal Strike 166 °F 155 °F 90 min
Temperature 155 °F 168 °F 10 min
6 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.84 gal (55.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.84 gal (7.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.84 gal (67.34 qt). Suggest reducing strike water volume to 9.04 gal (36.16 qt) and adding 4.84 gal (19.34 qt) sparge/top-off. 13.88 55.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.88 55.5  
Mash volume with grains 16.84 67.3  
Grain absorption losses -4.63 -18.5  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.84 g | 55.4 qt) 14.34 57.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 12 48  
Total: 19.22 76.9
Equipment Profile Used: System Default
 
Notes

14 days - In a separate container, split and scrape 6 vanilla beans and put in the end of a muslin bag. Add 6 oz of Woodford Reserve and soak vanilla beans and muslin bag in Woodford Reserve for 1 week prior to adding to secondary.
21 days - 8 oz Mackinac Island Fudge coffee in 12 oz Woodford Reserve for about 10 min (to sanitize coffee and to add flavor), then add 4 cups of distilled water to cold brew for 24 hours.
21 days - In a muslin bag, add 6 oz Crown Maple Syrup (bourbon flavor) to 1.5 oz American Oak chips to 4 oz of Woodford Reserve (to sanitize) for 24 hours
https://www.amazon.com/Mackinac-Island-Flavored-Ground-Coffee/dp/B002HQC422
https://crownmaple.store/crown-maple-bourbon-barrel-aged-organic-maple-syrup-250ml-8-5-fl-oz/

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  • Last Updated: 2024-02-03 22:16 UTC