Chocolate Dessert Stout - Beer Recipe - Brewer's Friend

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Chocolate Dessert Stout

221 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 38% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday March 19th 2019
1.072
1.014
7.6%
38.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 43%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 9.6%
1.07 kg Flaked Oats1.07 kg Flaked Oats 33 2.2 10.2%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 9.6%
0.40 kg German - CaraAroma0.4 kg CaraAroma 34 130 3.8%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate - (late boil kettle addition) 34 425 1.9%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley - (late boil kettle addition) 29 550 2.9%
0.14 kg German - Smoked Malt0.14 kg Smoked Malt 37 3 1.3%
0.20 kg German - Carafa II0.2 kg Carafa II - (late boil kettle addition) 32 425 1.9%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
0.15 kg Belgian - Special B0.15 kg Special B - (late boil kettle addition) 34 115 1.4%
0.10 kg Finland - Crystal Malt 1000.1 kg Crystal Malt 100 35 38 1%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 4.8%
0.50 kg Dry Malt Extract - Extra Light0.5 kg Dry Malt Extract - Extra Light 42 2.5 4.8%
10.46 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galena25 g Galena Hops Pellet 12 Boil 60 min 38.52 100%
25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Cacao Nibs Other Primary 7 days
3 tsp Vanilla Bean Paste Other Primary 7 days
350 g Toasted Coconut Other Primary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 5 27 37 72 207.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 69 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 28.1
Mash volume with grains 34.1
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 7.8 L) 11.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26.6 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

whisky soaked coconut

terrible efficiency due to mash temp raiding too high (72c)

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  • Public: Yup, Shared
  • Last Updated: 2019-04-05 13:50 UTC