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Chocolate Ale

Method: BIAB
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brady Childs
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Thursday May 28th 2020

Original Gravity:

1.062

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

16.8

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	US - Pale 2-Row7 lb Pale 2-Row	37	1.8	50%
2 lb	American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L	35	10	14.3%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.1%
2.50 lb	American - Chocolate2.5 lb Chocolate	29	350	17.9%
1.50 lb	American - Victory1.5 lb Victory	34	28	10.7%
14 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Mount Hood1 oz Mount Hood Hops		Pellet	4.8	Boil	60 min	16.78	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Mount Hood (Pellet)		16.78	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal		Strike	162 °F	155 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	50 min.
4 oz	Cocoa Powder	Flavor	Boil	15 min.
1 oz	Vanilla Extract	Flavor	Boil	0 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 3.9 oz CO₂ Level: 2.2 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

Notes

Dissolve main cocoa powder ( 4oz) with 3.5 oz table sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.

Priming Sugar - mix 1 ounce of pure Cocoa Powder, 3.9 ounces of table sugar, and 1 cup hot water ( 120f ) for priming. Let cool to room temperature at bottling/keging time

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2022-11-29 18:32 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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