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Chocolate stout

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

Original Gravity:

1.082

Final Gravity:

1.026

ABV (alternate):

7.9%

IBU (tinseth):

20.0

SRM (morey):

37.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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 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 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 boil kettle addition)	41	1	3.2%
0.17 kg	Maltodextrin0.17 kg Maltodextrin - (late boil kettle 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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops		19.95	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23.59 L	Strike	68 °C	67 °C	60 min
7.08 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	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

235

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Public: Yup, Shared
Last Updated: 2020-10-12 08:27 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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