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Chocolate Cake by the Ocean

314 calories 27.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.07 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Anthony Santucci
Calories: 314 calories (Per 16oz)
Carbs: 27.2 g (Per 16oz)
Created: Sunday May 18th 2025
1.095
1.017
10.2%
50.5
34.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Weyermann - Pilsner18 lb Pilsner 36 1.5 70.6%
1.75 lb Simpsons - Oat Malt1.75 lb Oat Malt 28 2 6.9%
1.50 lb Bestmalz - BEST Chit Malt1.5 lb BEST Chit Malt 23 1.4 5.9%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L 35.4 10 3.9%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 3.9%
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 3.9%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2%
8 oz United Kingdom - Coffee Malt8 oz Coffee Malt 36 150 2%
4 oz Briess - Midnight Wheat Malt4 oz Midnight Wheat Malt 25 550 1%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - CTZ1.5 oz CTZ Hops Pellet 13.1 Boil 60 min 50.52 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 515 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.64 psi       Temp: 33 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash pH 5.4
Boil pH 5.6 added 3ml lactic acid.
Final runnings 1.030

8oz Hershey Cocoa Powder at flameout 15 min.
8oz Cocoa nibs soaked in vodka added to keg @ 33°F for 2 weeks.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.86 gal Strike 166 °F 150 °F 60 min
4.31 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.97 31.9  
Mash volume with grains 10.01 40  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume 4.54 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 9.07 36.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 6 24  
Total: 12.51 50
Equipment Profile Used: System Default
"Chocolate Cake by the Ocean" Russian Imperial Stout beer recipe by Anthony Santucci. All Grain, ABV 10.24%, IBU 50.52, SRM 34.93, Fermentables: (Pilsner, Oat Malt, BEST Chit Malt, Caramel Malt - 10L, Caramel Malt - 60L, Pale Chocolate, Caramel / Crystal 120L, Coffee Malt, Midnight Wheat Malt) Hops: (CTZ) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2025-09-02 23:43 UTC