Chocolate Candy Bar - Beer Recipe - Brewer's Friend

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Chocolate Candy Bar

259 calories 31.5 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Donny V
Calories: 259 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Monday December 16th 2019
1.077
1.026
6.7%
27.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber 42 10 40%
4 lb Dry Malt Extract - Dark4 lb Dry Malt Extract - Dark 44 30 40%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Chocolate1 lb Chocolate 25 350 10%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5%
0.50 lb German - CaraRye0.5 lb CaraRye 34 67 5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 27.26 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
8 oz Non-Sweetened Chocolate Powder Flavor Boil 10 min.
12 oz Lactic acid Water Agt Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.15 g | 24.6 qt) 6.64 26.5  
Mash volume with grains (equipment estimates 6.15 g | 24.6 qt) 6.8 27.2  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.61 2.5  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.64 26.5
Equipment Profile Used: System Default
"Chocolate Candy Bar" Sweet Stout beer recipe by Donny V. Extract, ABV 6.72%, IBU 27.26, SRM 39.96, Fermentables: (Dry Malt Extract - Amber, Dry Malt Extract - Dark) Steeping Grains: (Chocolate, Caramel / Crystal 120L, CaraRye) Hops: (Magnum) Other: (Whirlfloc, Non-Sweetened Chocolate Powder, Lactic acid)
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  • Last Updated: 2020-01-21 19:25 UTC