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Almond Joy Stout

12 calories 1 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.004 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Copy Bill Lynch
Calories: 12 calories (Per 12oz)
Carbs: 1 g (Per 12oz)
Created Thursday November 13th 2014
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 100%
1 lbs / 0.00
- -
1 Each
Attenuation (avg):
Optimum Temp:
66 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.5 gal (50 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.5 gal (2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 12.67 g | 50.7 qt) 11.67 46.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.5 g | 50 qt) 11.5 46  
Boil off losses -1.5 -6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 11.67 46.7
Equipment Profile Used: System Default

5 lbs. Amber DME
1 lb. Dark DME
.5 lb. Roast Barley (American)
.25 lb. Crystal 120
.5 lb. Chocolate Malt (American)
.5 lb. Flaked Barley
.5 lb. Flaked Oats
1 lb. Lactose (Milk Sugar)
1.8 Oz. Cascade Pellets (6.2%) for 60 minutes (any hops will do as long as they come up to about 50
2 packages Safale 05 dry yeast, hydrated
2 oz. cocoa nibs soaked in vodka for 2 weeks (I add just enough vodka to cover the nibs and I add the
liquid and the nibs in secondary)
Natural coconut and organic almond extract (purchased at the Savory Spice Shop; I get the 4 ounce
bottle of natural coconut, the 2 ounce bottle of organic almond)
· Steep dark malts, crystal malt and flaked grains in 1.5 gallons of water at between 150-160F for
1 hour
· When steeping is complete, strain liquid and add to 4.5 gallons of water
· Add all of the DME and heat to a boil.
· Once boiling, add the hops and boil for 60 minutes
· With 15 minutes remaining, add Whirlfloc or Irish moss
· With 5 minutes remaining, add the lactose
· Upon completion of the boil, cool and pitch rehydrate yeast
· Start soaking the cocoa nibs in vodka
· Ferment at room temperature for two weeks
· Transfer to secondary and add the cocoa nib/vodka mixture; let sit for one week
· After one week in secondary, siphon into a keg and add the coconut extract to taste; I add about
an ounce, taste, add a little more etc. You want a nice blend of chocolate and coconut. I go real
light on the almond extract as it needs to be a distant third in flavor behind the chocolate and
coconut but be slightly evident in the flavor
According to the brewing software that I use (Pro Mash) these are the numbers:
· OG = 1.069
· IBUs = 50.1
· My final gravity was 1.015
· 7.15% abv

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  • Last Updated: 2014-12-30 23:39 UTC