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Chocolate-Covered Strawberry Stout

292 calories 33 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 292 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created Wednesday October 7th 2020
1.087
1.026
8.1%
53.4
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Muntons - Maris Otter9 lb Maris Otter 38 2.3 37.9%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 3.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.4%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.2%
3 lb United Kingdom - Maris Otter Liquid Malt Extract (LME)3 lb Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) 36 5 12.6%
1.50 lb German - CaraRed1.5 lb CaraRed 34 20 6.3%
6 lb Strawberry6 lb Strawberry - (late fermenter addition) 3.15 0 25.3%
23.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Southern star0.5 oz Southern star Hops Pellet 17 Boil 60 min 27.53 33.3%
0.50 oz Southern star0.5 oz Southern star Hops Pellet 17 Boil 15 min 13.66 33.3%
0.50 oz Xja/4360.5 oz Xja/436 Hops Pellet 15.2 Boil 15 min 12.22 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.44 gal Strike 156 °F 60 min
1 gal Sparge 160 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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

Add 4 oz of Dutched cocoa powder mixed with 2 oz. of lactose at 10 minutes. Withdraw pot full of hot wort first, mix cocoa/lactose into it, then put back into kettle.

Add 3 lbs of frozen (thawed) strawberries on Day 3.

Remove first strawberry addition and add 3 lbs of strawberry puree at slowed fermentation (Day 6).

4 oz of cocoa nibs in the secondary, after soaking in bourbon for 1 week along with 2 vanilla beans.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-06-24 19:54 UTC
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