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Chocolate and Coffee Stout

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Roman
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday April 26th 2020
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Dry Stout with Espresso

by Jan Erik Johansen

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 43

1.044
1.011
4.4%
40.2
42.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 64.3%
0.73 kg United Kingdom - Chocolate0.725 kg Chocolate 34 425 11.6%
1 kg United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L 33 160 16.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8%
6.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Goldings70 g Goldings Hops Leaf/Whole 5.57 Boil 60 min 33.14 70%
30 g Goldings30 g Goldings Hops Leaf/Whole 5.57 Boil 15 min 7.05 30%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 180       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature 67 °C 67 °C 60 min
16 L Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 5.3 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.3 L/kg 33
Mash volume with grains (equipment estimates 35.1 L) 37.1
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 8.3 L) 8.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 28
Top off amount 2
Going into fermentor 30
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable?

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  • Public: Yup, Shared
  • Last Updated: 2020-04-26 12:23 UTC