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ChoCocoLoco!

256 calories 24.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21.7 liters
Post Boil Size: 18.7 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 256 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Saturday February 22nd 2020
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Imperial Cocoa Stout

by Woopy

OG: 1.091 FG: 1.027 ABV: 8.4% IBU: 40

1.083
1.018
8.5%
41.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 55.4%
0.78 kg Bestmalz - BEST Munich0.78 kg BEST Munich 37 6.3 10.3%
0.38 kg United Kingdom - Chocolate0.38 kg Chocolate 34 425 5%
0.40 kg New Zealand - Light Chocolate Malt0.4 kg Light Chocolate Malt 32.7 456.85 5.3%
0.26 kg Flaked Oats0.26 kg Flaked Oats 33 2.2 3.4%
0.26 kg German - CaraAroma0.26 kg CaraAroma 34 130 3.4%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 4%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 13.2%
7.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Simcoe25 g Simcoe Hops Pellet 15 Boil 60 min 37.57 55.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.63 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
5.45 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Water Agt Whirlpool 0 min.
20 ml Hoyts Coconut essence Water Agt Primary 0 min.
10 ml Maple Syrup essence Water Agt Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 800 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
28.1 L Temperature -- 63 °C 75 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21.1
Mash volume with grains (equipment estimates 24.1 L) 25.4
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 10.4 L) 7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 24.6 L) 21.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.7
Top off amount 1.3
Going into fermentor 20
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Big rich chocolate coconut desert stout !!

Boil for 90min.
3 packages Nottingham (will try liquid yeast with starter next time)
Essences added post fermentation (@ week 3)

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  • Public: Yup, Shared
  • Last Updated: 2020-02-23 02:59 UTC