Milk Chocolate Raspberry Stout - Beer Recipe - Brewer's Friend

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Milk Chocolate Raspberry Stout

250 calories 29.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Yeasty Boys Brewing
Calories: 250 calories (Per 330ml)
Carbs: 29.7 g (Per 330ml)
Created: Monday July 31st 2017
1.080
1.026
7.1%
35.8
41.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 67.9%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 6.2%
0.50 kg American - Victory0.5 kg Victory 34 28 6.2%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.2%
0.40 kg United Kingdom - Crystal 60L0.4 kg Crystal 60L 34 60 4.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.2%
0.20 kg American - Roasted Barley0.2 kg Roasted Barley 33 300 2.5%
8.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 5.2 Boil 60 min 29.47 78.1%
14 g Hallertau Hersbrucker14 g Hallertau Hersbrucker Hops Pellet 5.2 Boil 30 min 6.34 21.9%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Raspberries Flavor Secondary 7 days
50 g Cocoa Nibs Flavor Secondary 7 days
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
16 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Sulphuric Acid adjust to 5.2 pH
London (porter/dark ale) water profile
2.5 g Gypsum
6.0 g Calcium Chloride
8.0 g Chalk
5.0 g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.5
Mash volume with grains 25.5
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 14.5 L) 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

08-16 - SG: 1.026 - taste is quite roasty/burnt. Probably used too much roasted barley. Will let it mellow for while before deciding to blend with another batch.

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  • Last Updated: 2017-08-17 08:58 UTC