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Cacao Stout

460 calories 55.3 g 1 L
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 75 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Post Boil Size: 23.46 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 460 calories (Per 1L)
Carbs: 55.3 g (Per 1L)
Created Friday April 16th 2021
1.049
1.016
4.3%
23.0
36.8
5.0
993.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg AR - Pale Ale3.8 kg Pale Ale 70.00 / kg
266.00
37 3.5 68.5%
0.50 kg Ba-Malt - Avena0.5 kg Avena 150.00 / kg
75.00
33 2.2 9%
0.50 kg Weyermann - Caramunich Type 30.5 kg Caramunich Type 3 466.00 / kg
233.00
34 57 9%
0.20 kg Weyermann - Carafa I0.2 kg Carafa I - (late mash tun addition) 440.00 / kg
88.00
32 340 3.6%
0.20 kg Dingemans - Dingemans De Husked Roasted Barley (525°L)0.2 kg Dingemans De Husked Roasted Barley (525°L) - (late mash tun addition) 300.00 / kg
60.00
30 525 3.6%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.7%
0.20 kg cacao - cacao - AR - Cacao0.2 kg cacao - AR - Cacao 1 300 3.6%
5.55 kg / 722.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Apollo10 g Apollo Hops 5.10 / g
51.00
Pellet 17.5 Boil 60 min 23 100%
10 g / 51.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Macerado Infusion 70 °C 50 min
Recirculado Vorlauf 72 °C 15 min
15 L Lavado Fly Sparge 75 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Citric acid Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.50 g Chalk Water Agt Boil 1 hr.
4.80 g Whirlfloc Water Agt Boil 15 min.
0.30 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
1.20 g Citric acid Water Agt Sparge 1 hr.
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
220.00 / each
220.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
220.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.65 bar       Temp: 5 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63.2 0.4 61.7 97.6 66.1 49.5
7l de agua de red resto osmosis
Mash Chemistry and Brewing Water Calculator
"Cacao Stout" Sweet Stout beer recipe by Iván Barenboim. All Grain, ABV 4.27%, IBU 23, SRM 36.83, Fermentables: (Pale Ale, Avena, Caramunich Type 3, Carafa I, Dingemans De Husked Roasted Barley (525°L), Lactose (Milk Sugar), cacao - AR - Cacao) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Gypsum, Chalk, Whirlfloc, Wyeast - Beer Nutrient)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-26 21:30 UTC
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