Moody Chocolate Stout 110L Ver. 2 - Beer Recipe - Brewer's Friend

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Moody Chocolate Stout 110L Ver. 2

196 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 140 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Friday January 27th 2017
1.063
1.021
5.5%
30.5
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg United Kingdom - Maris Otter Pale20 kg Maris Otter Pale 38 3.75 63.7%
3.50 kg Flaked Oats3.5 kg Flaked Oats 33 2.2 11.1%
2 kg German - Carafa II2 kg Carafa II 32 425 6.4%
2.60 kg American - Caramel / Crystal 60L2.6 kg Caramel / Crystal 60L 34 60 8.3%
2.30 kg Lactose (Milk Sugar)2.3 kg Lactose (Milk Sugar) 41 1 7.3%
1 kg United Kingdom - Pale Chocolate1 kg Pale Chocolate 33 207 3.2%
31.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
220 g Fuggles220 g Fuggles Hops Pellet 6 Boil 60 min 30.48 100%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g Cocoa Powder Flavor Boil 15 min.
320 g Cocoa Nibs Flavor Secondary --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.8 L. Suggest reducing initial water volume to 45.4 L and adding 71.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 100.69 L. Suggest reducing strike water volume to 26.19 L and adding 55.29 L sparge/top-off. 81.5
Strike water volume at mash thickness of 2.8 L/kg 81.5
Mash volume with grains 100.7
Grain absorption losses -29.1
Remaining sparge water volume (equipment estimates 63.8 L) 87
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 116.8 L) 140
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 110
Going into fermentor 110
Total: 168.5  
Equipment Profile Used: System Default
 
Notes

Cocoa nibs: soaked in 40g vodka for 30 min

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  • Last Updated: 2017-08-04 16:06 UTC