Chocolate Starfish - Hot Chocolate White Stout (10g) - Beer Recipe - Brewer's Friend

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Chocolate Starfish - Hot Chocolate White Stout (10g)

263 calories 32.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://blog.kegoutlet.com/brewing-a-white-stout-th
Calories: 263 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)
Created: Friday November 8th 2019
1.078
1.027
6.6%
39.0
11.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb United Kingdom - Maris Otter Pale22 lb Maris Otter Pale 38 3.75 67.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 9.2%
3 lb American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L 34 40 9.2%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 9.2%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.6%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 35.93 75%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.07 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash --
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
16 g Gypsum Water Agt Mash --
5 each FermCap-S Foam Control Fining Boil 1 hr.
1 each Whirfloc Water Agt Boil 15 min.
2 tbsp Yeast Nutrient Other Boil 15 min.
4 oz Dutched Cocoa Powder Flavor Boil --
8 oz Cacao Nibs Flavor Secondary 7 days
8 oz (Light roast) Whole Coffee Beans Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 590 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.63 gal Infusion -- 158 °F 60 min
5.58 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 11.88 gal (47.53 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.46 g | 49.8 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 17.63 70.5
Equipment Profile Used: System Default
 
Notes

At start of fermentation, begin soaking cacao nibs in vodka. After primary fermentation is complete, add cacao nibs tincture and coffee beans to fermenter during secondary (for the remainder of fermentation).

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  • Last Updated: 2019-12-28 14:13 UTC