Choc Orange Stout - Beer Recipe - Brewer's Friend

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Choc Orange Stout

232 calories 19.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 232 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Sunday September 1st 2019
1.076
1.013
8.3%
26.7
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 67.1%
0.50 kg New Zealand - Roast Barley0.5 kg Roast Barley 32.7 736.04 6.7%
0.25 kg New Zealand - Shepherds Delight Malt0.25 kg Shepherds Delight Malt 36.5 152.28 3.4%
0.25 kg New Zealand - Toffee Malt0.25 kg Toffee Malt 38.8 5.33 3.4%
0.50 kg New Zealand - Dark Chocolate Malt0.5 kg Dark Chocolate Malt 32.7 659.9 6.7%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 6.7%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.7%
0.25 kg New Zealand - Aurora Malt0.25 kg Aurora Malt 37.2 29.44 3.4%
7.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 ml Columbus25 ml Columbus Hops Pellet 15 Boil 60 min 26.67 100%
25 ml / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
38 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.8 L) 29.2
Mash volume with grains (equipment estimates 35.6 L) 33.9
Grain absorption losses -7.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 21
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Top off amount 6
Volume into fermentor 23
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Add 100g cacao nibs and zest from three oranges at flameout.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-01 00:45 UTC