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Choco Stout

262 calories 29.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benny Tong
Calories: 262 calories (Per 330ml)
Carbs: 29.6 g (Per 330ml)
Created: Sunday February 22nd 2026
1.084
1.025
7.7%
30.5
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 30%
0.50 kg German - Chocolate Wheat0.5 kg Chocolate Wheat 31 413 3.3%
1 kg Weyermann - Carafa Special Type II1 kg Carafa Special Type II 29.9 425 6.7%
6 kg Dry Malt Extract - Amber6 kg Dry Malt Extract - Amber 42 10 40%
0.50 kg Crisp Malting - Chocolate Malt0.5 kg Chocolate Malt 32.66 450 3.3%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 3.3%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 13.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g Northern Brewer95 g Northern Brewer Hops Pellet 7.8 Boil 60 min 30.48 100%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
AEB - Fermoale AY4
Amount:
40 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 333 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-
80 30 25 100 50 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Mash Strike 75 °C 70 °C 60 min
20 L Sparge 80 °C 80 °C --
5 L in fermentor Top Off 95 °C 95 °C --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.18 L. Suggest reducing initial water volume to 45.4 L and adding 7.78 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 27.9
Mash volume with grains 33.8
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 31.3 L) 27.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.9
Pre boil volume (equipment estimates 53.2 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 47
Going into fermentor 47
Total: 55  
Equipment Profile Used: System Default
 
Notes

80C mash in 1721 1730
rest 1730 1830
raise to 82c 1830 1838
recirculation 1838

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  • Last Updated: 2026-03-22 10:41 UTC