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Terry's Choc-orange (Melnyk Out v4)

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Friday January 28th 2022

Original Gravity:

1.075

Final Gravity:

1.015

ABV (standard):

7.9%

IBU (tinseth):

68.9

SRM (morey):

36.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Maris Otter Pale12 lb Maris Otter Pale	38	3.75	75%
1 lb	American - Caramel / Crystal 30L1 lb Caramel / Crystal 30L	34	30	6.3%
1 lb	German - CaraMunich II1 lb CaraMunich II	34	46	6.3%
10 oz	United Kingdom - Dark Crystal 80L10 oz Dark Crystal 80L	33	80	3.9%
12 oz	American - Midnight Wheat Malt12 oz Midnight Wheat Malt	33	550	4.7%
10 oz	Flaked Oats10 oz Flaked Oats	33	2.2	3.9%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Nugget0.75 oz Nugget Hops	Pellet	14	Boil	60 min	33.89	33.3%
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	45 min	19.26	22.2%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	30 min	15.78	44.4%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Nugget (Pellet)	33.89	33.3%
0.50 oz	Chinook (Pellet)	19.26	22.2%
1 oz	Cascade (Leaf/Whole)	15.78	44.4%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	163 °F	60 min
Starting Mash Thickness: 1.44 qt/lb

Other Ingredients

Amount	Name	Type	Use
0.05 oz	Epsom Salt	Water Agt	Mash
5.40 oz	Table Salt	Water Agt	Mash
4 oz	Cacao Nibs	Flavor	Primary
6 oz	Sweet Orange Peel	Flavor	Mash

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.26 psi Temp: 68 °F CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	100	100	25	0
Mash Chemistry and Brewing Water Calculator

Notes

Cacao nibs and orange peel should be soaked in vodka for 3 days leading up to addition
Nibs and peel should be in the fermenter for 3-4 days

Last Updated and Sharing

434

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Brews

Public: Yup, Shared
Last Updated: 2022-01-28 23:34 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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