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Chocolate Choo-Choo

125 calories 12.9 g 250 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: gozer
Calories: 125 calories (Per 250ml)
Carbs: 12.9 g (Per 250ml)
Created: Tuesday April 9th 2019
13.2 °P
3.4 °P
5.3%
24.2
37.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 83.3%
400 g American - Caramel / Crystal 120L400 g Caramel / Crystal 120L 33 120 6.7%
400 g American - Chocolate400 g Chocolate 29 350 6.7%
200 g American - Black Barley200 g Black Barley 27 530 3.3%
6,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 14 First Wort 0 min 24.23 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.31 g/l
 
Target Water Profile
Arvada, Colorado 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.9 L) 32.9
Mash volume with grains (equipment estimates 37.8 L) 36.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Volume into fermentor 24
Total: 32.9  
Equipment Profile Used: System Default
 
Notes
  • 16A - Sweet Stout
  • 1st batch was wyeast 1318 but S-04 would be just as good
  • came out great, nice dark chocolate character; easy drinker; not too sweet
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-16 21:58 UTC