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Behemoth Chocolate Fish Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 238 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)

Created: Saturday May 29th 2021

Original Gravity:

1.071

Final Gravity:

1.023

ABV (standard):

6.3%

IBU (tinseth):

32.7

SRM (morey):

38.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.70 kg	Bairds - Maris Otter Pale Ale4.7 kg Maris Otter Pale Ale	37.5	2.5	67.6%
500 g	Bestmalz - BEST Caramel Munich II500 g BEST Caramel Munich II	34.5	45.5	7.2%
500 g	Bairds - Medium Crystal500 g Medium Crystal	35.4	75	7.2%
250 g	United Kingdom - Pale Chocolate250 g Pale Chocolate	33	207	3.6%
200 g	Bairds - Roasted Barley200 g Roasted Barley	33	600	2.9%
150 g	Gladfield - Dark Chocolate Malt150 g Dark Chocolate Malt	32.7	488	2.2%
150 g	Gladfield - Big O, Malted Oats150 g Big O, Malted Oats	27.5	2.28	2.2%
500 g	Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition)	41	1	7.2%
6,950 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Charles Faram - NZ Pacific Jade22 g NZ Pacific Jade Hops		Pellet	13	Boil	90 min	32.71	100%
22 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Charles Faram - NZ Pacific Jade (Pellet) 22 g NZ Pacific Jade (Pellet) Hops		32.71	100%
22 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.57 L	Strike	75 °C	69 °C	60 min
11.5 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
500 g	Cocoa powder	Flavor	Whirlpool	15 min.
1 kg	Raspberries	Flavor	Primary	5 days
0.30 g	coperfloc	Fining	Boil	10 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - US West Coast Yeast M44

Amount:	2 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.8 bar Temp: 1 °C CO₂ Level: 1.65 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

Mash All Malts at 69 °C
Sparge and bring to the boil
Boil for 90 minutes - Add Pacific Jade at beginning of boil
Add 0.3g of Coperfloc with 10 minutes to go
At end of the boil add the Lactose and cocoa powder and whirlpool for 15 minutes.
Cool to 20°C and pitch both sachets of yeast
Ferment at 18°C
At 80 percent through fermentation add the crushed raspberries in a muslin bag
Do a diacetyl rest at 22°C towards end of fermentation
Fermentation is complete when gravity is at or near 1.023 and is consistent over consecutive days
Bottle or keg and then enjoy

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-07-08 21:50 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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