Chocolate Covered Cherries! v1.2 - Beer Recipe - Brewer's Friend

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Chocolate Covered Cherries! v1.2

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Friday December 15th 2017
1.078
1.017
8.1%
42.6
39.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb United Kingdom - Maris Otter Pale15.5 lb Maris Otter Pale 38 3.75 77%
16 oz American - Roasted Barley16 oz Roasted Barley 33 300 5%
16 oz American - Caramel / Crystal 40L16 oz Caramel / Crystal 40L 34 40 5%
16 oz American - Caramel / Crystal 80L16 oz Caramel / Crystal 80L 33 80 5%
10 oz American - Chocolate10 oz Chocolate 29 350 3.1%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5%
322 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
54.55 g East Kent Goldings54.55 g East Kent Goldings Hops Pellet 6.2 Boil 60 min 42.64 100%
54.55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.73 oz Hersheys Cocoa Spice Boil 2 min.
1.09 tsp Irish Moss Fining Boil 10 min.
6.55 lb Oregon Fruit Cherry Puree Other Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 536 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.37 33.5  
Mash volume with grains 9.9 39.6  
Grain absorption losses -2.39 -9.6  
Remaining sparge water volume (equipment estimates 1.77 g | 7.1 qt) 0.77 3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

add puree to secondary with about 10% attenuation left (a little less than 1.030). Gather some of the cocoa while transferring.

Carb to 2-2.5 vols

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  • Last Updated: 2018-11-13 11:49 UTC