Bounce's Chocolate Orange stout -2 - Beer Recipe - Brewer's Friend

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Bounce's Chocolate Orange stout -2

270 calories 27.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 270 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Sunday February 16th 2020
1.081
1.020
7.9%
62.7
41.9
n/a
41.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row - Toasted5 lb Pale 2-Row - Toasted $ 2.30 / lb
$ 11.50 		33 30 34.5%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L $ 2.41 / lb
$ 4.82 		34 60 13.8%
1 lb American - Chocolate1 lb Chocolate $ 2.52 / lb
$ 2.52 		29 350 6.9%
40 oz Rolled Oats40 oz Rolled Oats $ 1.99 / lb
$ 4.98 		33 2.2 17.2%
1 lb Rye1 lb Rye $ 2.69 / lb
$ 2.69 		38 3.5 6.9%
3 lb Briess - DME Pale Ale3 lb DME Pale Ale 45 6 20.7%
14.50 lbs / $ 26.51
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops $ 2.41 / oz
$ 2.41 		Pellet 7.8 Boil 5 min 5.72 50%
1 oz Bravo1 oz Bravo Hops $ 2.19 / oz
$ 2.19 		Pellet 15.5 Boil 60 min 56.99 50%
2 oz / $ 4.60
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz sweet orange $ 2.00 / oz
$ 4.00 		Spice Boil 5 min.
4 oz cocoa nibs $ 1.50 / oz
$ 6.00 		Spice Secondary 0 min.
$ 10.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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 Gallons  Quarts
Total strike volume 8.96 35.9  
Mash volume with grains 9.88 39.5  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 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 5.93 g | 23.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.96 35.9
Equipment Profile Used: System Default
"Bounce's Chocolate Orange stout -2" Dry Stout beer recipe by Brewer #303489. BIAB, ABV 7.93%, IBU 62.7, SRM 41.92, Fermentables: (Pale 2-Row - Toasted, Caramel / Crystal 60L, Chocolate, Rolled Oats, Rye, DME Pale Ale) Hops: (Northern Brewer, Bravo) Other: (sweet orange, cocoa nibs)
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  • Last Updated: 2024-06-26 19:32 UTC