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Chocolate Cocoa Stout

256 calories 26.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Thursday October 24th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 63.5%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 22.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.2%
0.38 lb United Kingdom - Pale Chocolate0.375 lb Pale Chocolate 33 207 2.4%
0.38 lb American - Roasted Barley0.375 lb Roasted Barley 33 300 2.4%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.2%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.2%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 25 min 33.89 50%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.1 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1.50 g Baking Soda Water Agt Mash 0 min.
2.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
22 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
14208
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 6 20 45 87 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Regular BIAB mash Infusion 154 °F 154 °F --
2 gal Dunk sparge Steeping 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.19 g | 36.8 qt) 9.62 38.5  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.84 43.3  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.62 38.5
Equipment Profile Used: System Default
 
Notes

Added 8.2 ox of cocoa nibs in secondary, toasted them @300F for 10 minutes then dumped them into the bag in a bucket and moved the beer over. Planning on leaving them for 4 days then kegging and force carbing.

Use less cocoa nibs, came out way too bitter from the nibs.

Newfermenters Advent Calendar 2019 Beer #3

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  • Last Updated: 2019-12-05 14:12 UTC