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Edited Bad Ass Barrel Aged Stout

299 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 6.34 gallons (ending kettle volume)
Pre Boil Size: 9.84 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Neil Fisher - Weldwerks Brewing Co.
Hop Utilization: 82%
Calories: 299 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
URL: https://beerandbrewing.com/chocolate-achromatic-stout-recipe/
Created Saturday November 13th 2021
1.092
1.005
11.4%
77.1
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Pale 2-Row13.5 lb Pale 2-Row 37 1.8 58.7%
1.75 lb American - Chocolate1.75 lb Chocolate 29 350 7.6%
2 lb Proximity - Pale Chocolate2 lb Pale Chocolate 32 300 8.7%
0.50 lb Proximity - Rye Malt0.5 lb Rye Malt 37.7 4 2.2%
1.25 lb American - Caramel / Crystal 120L1.25 lb Caramel / Crystal 120L 33 120 5.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.2%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 13%
23 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 12.7 First Wort 0 min 77.12 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.25 gal Strike 152 °F 60 min
6.34 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
8 oz Cacao Nibs Flavor Secondary 7 days
1 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 660 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-16 16:51 UTC
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