Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

321 calories 28.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 321 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Saturday July 6th 2024
1.097
1.018
10.3%
44.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.5%
1 lb American - Chocolate1 lb Chocolate 29 350 6.5%
1 lb Bestmalz - BEST Melanoidin1 lb BEST Melanoidin 34.5 27 6.5%
1 lb American - Caramel / Crystal 120L1 lb American - Caramel / Crystal 120L 33 120 6.5%
0.50 lb Weyermann - Carafa Special Type II0.5 lb Carafa Special Type II 29.9 425 3.2%
11 lb Liquid Malt Extract - Amber11 lb Liquid Malt Extract - Amber 35 10 71%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 15 Boil 60 min 44.61 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 qt Toasted Coconut Flavor Boil 1 hr.
1.50 lb Lactose Water Agt Boil 15 min.
1 lb Toasted Coconut Flavor Secondary 0 min.
3 each Vanilla Bean Spice Secondary 0 min.
1 tsp pecan extract Flavor Secondary 0 min.
1 lb Cacao Nibs Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 6.92 27.7  
Mash volume with grains (equipment estimates 6.92 g | 27.7 qt) 7.28 29.1  
Grain absorption losses (steeping) -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume 7.29 29.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 6.92 27.7
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-german-chocolate-cake-stout/

DIRECTIONS
Crush all steeping grains and place in a nylon grain bag.

Start heating 4.5 gallons (17 liters) of water in a large pot that can hold at least 7 gallons (26.5 liters). While the water is heating, dip the grain bag in and swirl it to thoroughly soak the grain. Heat for 30 minutes without exceeding 155°F (68°C)—turning down the heat as necessary.

Remove the bag and rinse the grain with 2 quarts (946 ml) of 165°F (74°C) water.

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  • Last Updated: 2024-11-02 22:53 UTC