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Hapless Salted Caramel Chocolate Stout (10gal)

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.54 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday September 5th 2025
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1.051
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5.5%
30.3
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103.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Pauls Malt - Maris Otter Keep Flying7 kg Maris Otter Keep Flying $ 2.50 / lb
$ 38.58 		38 2.4 74.5%
1 kg Flaked Oats1 kg Flaked Oats $ 2.39 / lb
$ 5.27 		33 2.2 10.6%
500 g Briess - Chocolate500 g Chocolate - (late mash tun addition) $ 2.60 / lb
$ 2.87 		25 350 5.3%
400 g Weyermann - Carafa Special Type II400 g Carafa Special Type II - (late mash tun addition) $ 3.50 / lb
$ 3.09 		29.9 425 4.3%
300 g Briess - Roasted Barley300 g Roasted Barley - (late mash tun addition) $ 3.00 / lb
$ 1.98 		33.1 300 3.2%
200 g Briess - Caramel Malt - 60L200 g Caramel Malt - 60L - (late mash tun addition) $ 2.50 / lb
$ 1.10 		35.4 60 2.1%
9,400 g / $ 52.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops $ 2.00 / oz
$ 2.00 		Pellet 15 Boil 60 min 30.31 100%
1 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
0.90 ml Lactic acid Water Agt Mash 1 hr.
10 g Salt Spice Boil 1 hr.
1 kg Brown Sugar $ 0.08 / oz
$ 2.82 		Flavor Boil 15 min.
1 kg Lactose $ 5.00 / lb
$ 11.02 		Flavor Boil 15 min.
200 g Cocao Nibs $ 1.50 / oz
$ 10.58 		Flavor Secondary 5 days
10 g Salt Water Agt Mash 1 hr.
$ 24.43
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
$ 6.00 / each
$ 24.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 24.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Strike 166 °F 152 °F 60 min
8.3 gal Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.48 25.9  
Mash volume with grains 8.13 32.5  
Grain absorption losses -2.59 -10.4  
Remaining sparge water volume (equipment estimates 7.9 g | 31.6 qt) 8.9 35.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 12.54 50.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10 40  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

500G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)

All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days

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  • Last Updated: 2025-09-14 19:52 UTC