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STOUT CHOCOLATE

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.37 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3871 calories (Per 6L)
Carbs: 484.2 g (Per 6L)

Created: Wednesday November 23rd 2022

Salted Caramel Stout

by Jonathan Wurth

OG: 1.060 FG: 1.019 ABV: 5.5% IBU: 27

Original Gravity:

1.068

Final Gravity:

1.024

ABV (standard):

5.8%

IBU (tinseth):

22.6

EBC (ebcmorey):

63.2

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
1,100 g	Simpsons - Maris Otter pale1100 g Maris Otter pale	38	4.91	48.4%
400 g	Flaked Oats400 g Flaked Oats	33	4.37	17.6%
300 g	Castle Malting - Château Vienna300 g Château Vienna	38	5.44	13.2%
200 g	Lactose (Milk Sugar)200 g Lactose (Milk Sugar)	41	1.17	8.8%
100 g	Aromatic100 g Aromatic	33	99.91	4.4%
100 g	Weyermann - Carafa Special Type 1 100 g Carafa Special Type 1	29.9	905.81	4.4%
75 g	Weyermann - Chocolate Wheat75 g Chocolate Wheat	34.8	1105.96	3.3%
2,275 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Boil	60 min	18.47	66.7%
5 g	Willamette5 g Willamette Hops	Pellet	4.5	Boil	15 min	4.12	33.3%
15 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops	18.47	66.7%
5 g	Willamette (Pellet) 5 g Willamette (Pellet) Hops	4.12	33.3%
15 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.225 L	Strike	68 °C	67 °C	60 min
7.25843 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 g	Irish Moss		Other	Boil	15 min.
0.11 g	cocoa nibs		Flavor	Mash	90 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	9 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 87 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 33.4 g Temp: 18 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

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

Notes

MACERADO MALTAS OSCURAS EN FRIO 24 H
RELACION 4:1 DESCONTADO DEL TOTAL DEL AGUA EMPLEADA

AROMA INTENSO A CHOCOLATE Y CAFE.
ESPUMA COLOR CANELA CLARO CREMOSA FINA Y CON BUENA RETENCIÓN.
SABOR CACAO
AMARGOR MEDIO Y POCO ASTRINGENTE.
MALTOSA Y NO MUY LUPULADA.

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Last Updated and Sharing

569

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Brews

Public: Yup, Shared
Last Updated: 2026-01-19 15:32 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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