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Dr Wong's Chocolate Coffee Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.3 liters
Post Boil Size: 31.29 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.151 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Wednesday November 24th 2021

Original Gravity:

1.094

Final Gravity:

1.032

ABV (standard):

8.2%

IBU (tinseth):

52.3

SRM (morey):

44.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 kg	Thomas Fawcett - Golden Promise Pale Ale Malt16 kg Golden Promise Pale Ale Malt	36.8	2.65	72.4%
1.25 kg	Weyermann - Munich Type I1.25 kg Munich Type I	38	6	5.7%
1.25 kg	Weyermann - Munich Type II (Dark)1.25 kg Munich Type II (Dark)	37	10	5.7%
1 kg	Weyermann - CaraAroma1 kg CaraAroma	36	140	4.5%
0.75 kg	United Kingdom - Chocolate0.75 kg Chocolate	34	425	3.4%
0.60 kg	Weyermann - Carafa III0.6 kg Carafa III	32	525	2.7%
0.50 kg	Gladfield - Big O, Malted Oats0.5 kg Big O, Malted Oats	27.5	2.28	2.3%
0.75 kg	Gladfield - Sour Grapes Malt Acid0.75 kg Sour Grapes Malt Acid	12.4	2.03	3.4%
22.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Charles Faram - NZ Pacific Jade40 g NZ Pacific Jade Hops	Pellet	13	Boil	60 min	21.16	33.3%
40 g	Columbus40 g Columbus Hops	Pellet	15	Boil	45 min	22.41	33.3%
40 g	Cascade40 g Cascade Hops	Pellet	7	Boil	30 min	8.76	33.3%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Charles Faram - NZ Pacific Jade (Pellet) 40 g NZ Pacific Jade (Pellet) Hops	21.16	33.3%
40 g	Columbus (Pellet) 40 g Columbus (Pellet) Hops	22.41	33.3%
40 g	Cascade (Pellet) 40 g Cascade (Pellet) Hops	8.76	33.3%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
73.9 L	Protein Rest	Strike	20 °C	55 °C	60 min
		Infusion	55 °C	68 °C	--
34.8 L		Sparge	76 °C	76 °C	45 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use
0.52 g	Baking Soda	Water Agt	Mash
1.04 g	Calcium Chloride (anhydrous)	Water Agt	Mash
0.35 g	Table Salt	Water Agt	Mash
17.35 g	Chalk	Water Agt	Mash
1.59 g	Epsom Salt	Water Agt	Mash
5.61 g	Gypsum	Water Agt	Mash
1.04 g	Magnesium Chloride	Water Agt	Mash
0.13 g	Baking Soda	Water Agt	Sparge
0.26 g	Calcium Chloride (anhydrous)	Water Agt	Sparge
0.09 g	Table Salt	Water Agt	Sparge
0.02 g	Chalk	Water Agt	Sparge

Yeast

White Labs - English Ale Yeast WLP002

Amount:	2.17 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1403 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.18 bar Temp: 20 °C CO₂ Level: 2.75 Volumes

Target Water Profile

Ardmore A Block - Auckland Water Report 2016-2017

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	4	12	19	53	300
Mash Chemistry and Brewing Water Calculator

Notes

Coffee/cacoa in steeped for 5-7days. Would mash at higher temp maybe 68-69.

Last Updated and Sharing

398

Views

Brews

Public: Yup, Shared
Last Updated: 2021-11-29 08:01 UTC

System Default

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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