Orange Chocolate Stout Beer Recipe | Extract American Stout by J.Bird | Brewer's Friend
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Orange Chocolate Stout

244 calories 21.9 g 12 oz
Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.31 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday March 30th 2024
1.074
1.014
7.9%
15.8
31.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Briess - LME Golden Light9.9 lb LME Golden Light 35 4 86.8%
9.90 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Dingemans - Special B1 lb Special B 33.1 125 8.8%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III 29.9 525 4.4%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 2 Boil at 203 °F 60 min 9.35 57.1%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 2 Boil at 203 °F 30 min 3.59 28.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.3 Boil at 203 °F 5 min 2.87 14.3%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature 154 °F 153 °F 45 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 15 min.
4 oz Cacao Nibs Flavor Secondary 14 days
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
 
Notes

1) 4.5 gal heat to 153F
2) Steep grain 45 mins
3) Remove grains (4.3 gal in pot)
4) Heat to 203F (low rolling boil) Add LME
5) Add 2 oz hersbrucker hops (60min)
6) Add 1 oz hersbrucker hops (30min)
7) Add 1 oz orange peel (15 min)
8) Add 0.5 oz Citra hops and whrilfloc (5 min)
9) Sanitize fermentor
10) Add ice to top to 5 gal (8.3lbs per gal)
11) Add wort to ferm
12) Add yeast when temp is ~80F
13) Shake the hell out of it (oxiginate)
14)Take gravity reading (1.074 goal)
15) Ferm for one week 68F
16)Take gravity reading. (1.014)
17) rack to secondary vessel
18) sanitize cacao bag, add nibs to bag, age for 2 weeks
19) rack to bottle bucket, add 5 oz dextrose (priming sugar)
20) Age bottles 1 week at 68F
21) Put in fridge
22) Enjoy!

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  • Public: Yup, Shared
  • Last Updated: 2024-03-30 21:30 UTC
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