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Chocolate Island Stout

212 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sunward33
Calories: 212 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Thursday April 23rd 2015
1.063
1.022
5.4%
24.5
45.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 60.9%
1 lb German - CaraAroma1 lb CaraAroma 34 130 8.7%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 8.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 First Wort 0 min 15.79 75%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 8.69 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
750 ml Coconut Rum Flavor Secondary --
4 oz Cocao NIbs Flavor Secondary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.3 oz.       CO2 Level: 2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt single Infusion -- 150 °F 60 min
18 qt batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.56 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.56 qt/lb 4.1 16.4  
Mash volume with grains 4.94 19.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.96 g | 15.9 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Add lactose with 10 minutes left in the boil.
Use 2L starter to pitch.
Soak nibs in the rum for one week and then everything into the secondary for two weeks before bottle conditioning with corn sugar.

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  • Last Updated: 2015-09-30 19:18 UTC