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Chocolate stout

256 calories 30 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 256 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created Monday October 12th 2020
1.082
1.026
7.88%
19.95
37.17
5.39
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Crisp Malting - Extra Pale Maris Otter4.3 kg Extra Pale Maris Otter 37.5 2 54.7%
1.90 kg Crisp Malting - United Kingdom - Flaked Torredied Oats1.9 kg United Kingdom - Flaked Torredied Oats 33 3.2 24.2%
0.40 kg Crisp Malting - Pale Chocolate0.4 kg Pale Chocolate 32.7 220 5.1%
0.20 kg Simpsons - DRC0.2 kg DRC 34.7 115 2.5%
0.18 kg Crisp Malting - United Kingdom - Brown Malt0.18 kg United Kingdom - Brown Malt 32.7 65 2.3%
0.18 kg Honey Malt0.18 kg Honey Malt 37 25 2.3%
0.14 kg Weyermann - German - Carafa Special Type III0.14 kg German - Carafa Special Type III 29.9 525 1.8%
0.14 kg Simpsons - Black Malt0.14 kg Black Malt 25 505 1.8%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late addition) 41 1 3.2%
0.17 kg Maltodextrin0.17 kg Maltodextrin - (late addition) 39 0 2.2%
7.86 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4 Boil 60 min 19.95 100%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
23.59 L Strike 67 °C 60 min
7.08 L Sparge 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Antioxin SBT Water Agt Mash 0 min.
2 g Beer Nutrient Other Mash 0 min.
1 each Protafloc Fining Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
150 g Cocao Nibs Flavor Secondary 0 min.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
 
Notes

Toast cacao nibs at 150C until your oven starts smelling really chocolatey. This takes 5-10 minutes for most kinds of nibs. Add the nibs to secondary right after toasting.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-12 08:27 UTC
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