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Dark Chocolate Stout II

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 349 calories (Per 12oz)
Carbs: 42.3 g (Per 12oz)

Created: Saturday October 15th 2022

Original Gravity:

1.103

Final Gravity:

1.035

ABV (standard):

9.0%

IBU (tinseth):

37.2

SRM (morey):

48.6

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	United Kingdom - Maris Otter Pale17 lb Maris Otter Pale	38	3.75	77.1%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	4.5%
22 oz	Crisp Malting - Pale Chocolate22 oz Pale Chocolate	32.7	220	6.2%
7 oz	American - Black Malt7 oz Black Malt	28	500	2%
9 oz	Simpsons - DRC9 oz DRC	34.7	115	2.5%
7 oz	Crisp Malting - Brown Malt7 oz Brown Malt	32.7	65	2%
7 oz	Honey Malt7 oz Honey Malt	37	25	2%
4 oz	German - Carafa III4 oz Carafa III	32	535	1.1%
3 oz	American - Roasted Barley3 oz Roasted Barley	33	300	0.8%
6 oz	German - Acidulated Malt6 oz Acidulated Malt	27	3.4	1.7%
353 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Fuggles2.5 oz Fuggles Hops	Pellet	4.5	First Wort	60 min	32.59	62.5%
1.50 oz	Fuggles1.5 oz Fuggles Hops	Leaf/Whole	4.5	Whirlpool	5 min	4.6	37.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Fuggles (Pellet)	32.59	62.5%
1.50 oz	Fuggles (Leaf/Whole)	4.6	37.5%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Steeping	155 °F	155 °F	60 min
26 qt	Fly Sparge	170 °F	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use
14 g	Calcium Chloride (dihydrate)	Water Agt	Mash
8 g	Epsom Salt	Water Agt	Mash
3 g	Canning Salt	Water Agt	Mash
14 g	Chalk	Water Agt	Mash
5 oz	Cocao Nibs	Flavor	Secondary

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 178 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 2.5 oz Temp: 68 °F CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
152.1	18.1	27.1	196.9	71.6	0
Mash Chemistry and Brewing Water Calculator

Notes

Be sure to use Crisp Pale Chocolate to get more chocolate flavor rather than espresso and roasty flavors

Roast cocoa nibs 5-10 minutes at 300F until oven smells very chocolaty while racking into secondary, add nibs right out of oven.

May add 1/2 post of dark roast coffee in last 5 minutes of boil

3.5 oz Maltodextrin last 10-15 minutes boil to improve mouthfeel
Sub Lactose for a more milk chocolate flavor

May use 75 minute boil to provide more caramel flavor

May use English Ale yeast for more residual sugar for fuller flavor and mouthfeel

Standard 2 week ferment

May increase black malt up to 5% for more dark chocolate flavor

May use East Kent Golding rather than Fuggle. Fuggle used here as this is the base for a adding some mint as well.

Last Updated and Sharing

327

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Brews

Public: Yup, Shared
Last Updated: 2022-10-15 16:47 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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