Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

240 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Zymurgy 2009
Rating:
5.00 (1 Review)

Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Thursday October 13th 2016
1.072
1.020
6.8%
54.6
49.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 73.3%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.7%
12 oz American - Chocolate12 oz Chocolate 29 350 5%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6.7%
8 oz Belgian - De-Bittered Black8 oz De-Bittered Black 34 566 3.3%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 1.7%
8 oz American - Midnight Wheat Malt8 oz Midnight Wheat Malt 33 550 3.3%
240 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Centennial1.6 oz Centennial Hops Pellet 9 Boil 60 min 49.99 76.2%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 8 Aroma 10 min 4.58 23.8%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp chalk Water Agt Boil 90 min.
0.50 tsp gypsum Water Agt Boil 90 min.
0.50 tsp irish moss Fining Boil 15 min.
4 oz cocoa nibs Flavor Boil 1 min.
2 oz Neilsen-Massey Chocolate Extract Spice Secondary 7 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sach rest Infusion -- 156 °F 60 min
4 qt mashout Infusion -- 167 °F 15 min
7 gal lauter to yield 7.5 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.69 14.8  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 6.22 g | 24.9 qt) 6.39 25.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.07 40.3
Equipment Profile Used: System Default
 
Notes

Modified version of Rogue Chocolate Stout. Increased IBUs to be closer to the actual beer as the Zymurgy recipe incorrectly only has 40IBUs. Color was also very light, so increased roasted grains. The actual beer is 135L, so this is still pretty far off in color, but was shooting for a lighter / more chocolatey flavor. Added cocoa nibs to the end of the boil, need to determine if they are best served added to the secondary or to the end of boil. Chocolate extract is used in secondary to give strong chocolate aroma/flavor. I'm not sure about vanilla use, perhaps only a hint would be nice, but I may need to adjust to not overpower the beer. There is no vanilla in Rogue.

Decided to drop vanilla. Flavor seems perfect - similar in some ways to Rogue, but much more silky/chocolatey along the lines of Shake, but not sweet like that beer. I'm really happy with this recipe!

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  • Last Updated: 2016-11-11 15:41 UTC