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Marshmallow Stout

282 calories 22.8 g 330 ml
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 282 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created Thursday March 3rd 2016
1.092
1.014
10.29%
46.15
44.28
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 58.8%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 11.8%
0.10 kg American - Dark Chocolate0.1 kg Dark Chocolate 29 420 5.9%
0.10 kg American - Roasted Barley0.1 kg Roasted Barley 33 300 5.9%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 5.9%
200 g Cane Sugar200 g Cane Sugar 46 0 11.8%
1.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 32.97 62.5%
3 g Centennial3 g Centennial Hops Pellet 10 Boil 60 min 13.19 37.5%
8 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 L -- 67 °C 60 min
3 L Sparge 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cacao nibs Flavor Boil 10 min.
1 each Vanilla pod Flavor Boil 10 min.
250 g Marshmallows Flavor Boil 15 min.
100 g Cacao nibs Flavor Primary 7 days
1 each Vanilla pod Flavor Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 12.01 48  
Grain absorption losses -1.42 -5.7  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Starting boil volume 10.72 42.9  
Boil off losses -5.68 -22.7  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5 20  
Total: 3.21 12.9
 
Notes

Sugar in fermentables are calculated from marshmallows added to boil.

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  • Last Updated: 2017-06-13 16:41 UTC