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Bloody Finger - Cranberry Chocolate Stout

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.1 gallons
Post Boil Size: 11.1 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Richard McAteer
Hop Utilization: 89%
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Thursday December 27th 2018
1.072
1.019
7.3%
42.7
37.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.24 lb United Kingdom - Maris Otter Pale21.24 lb Maris Otter Pale 38 3.75 71%
1.01 lb German - CaraMunich III1.01 lb CaraMunich III 34 57 3.4%
0.83 lb German - CaraAroma0.83 lb CaraAroma 34 130 2.8%
0.83 lb American - Roasted Barley0.83 lb Roasted Barley 33 300 2.8%
1.19 lb United Kingdom - Pale Chocolate1.19 lb Pale Chocolate 33 207 4%
0.83 lb American - Midnight Wheat Malt0.83 lb Midnight Wheat Malt 33 550 2.8%
3.97 lb Flaked Oats3.97 lb Flaked Oats 33 2.2 13.3%
29.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Palisade4 oz Palisade Hops Pellet 8 Boil 60 min 42.72 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Baking Soda Water Agt Mash 60 hr.
8 g Calcium Chloride (anhydrous) Water Agt Mash 60 hr.
2.80 g Epsom Salt Water Agt Mash 60 hr.
5.13 oz Cocoa powder Flavor Boil 0 min.
152 ml Cranberry Juice Flavor Kegging 1 days
8 ml Vanilla Extract Flavor Kegging 1 days
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 729 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
N2JD7PJ
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.84 gal Strike 162 °F 152 °F 60 min
5.35 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.23 gal (52.92 qt). Suggest reducing strike water volume to 9.61 gal (38.43 qt) and adding 1.23 gal (4.92 qt) sparge/top-off. 10.84 43.4  
Strike water volume at mash thickness of 1.45 qt/lb 10.84 43.4  
Mash volume with grains 13.23 52.9  
Grain absorption losses -3.74 -15  
Remaining sparge water volume (equipment estimates 5.8 g | 23.2 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 12.1 48.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.1 44.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.1 g | 44.4 qt) 11 44  
Total: 16.09 64.4
Equipment Profile Used: System Default
 
Notes

Add 152ml (76ml per carboy) pure cranberry juice, and 8ml (4ml per carboy) pure vanilla extract at packaging

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  • Last Updated: 2021-05-21 18:35 UTC