Aegir's Chocolate Irish Stout Beer Recipe | All Grain Dry Stout by dxbiat | Brewer's Friend
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Aegir's Chocolate Irish Stout

148 calories 15.2 g 12 oz
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: dxbiat
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday July 14th 2015
1.045
1.011
4.5%
34.2
28.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb United Kingdom - Maris Otter Pale5.75 lb Maris Otter Pale 38 3.75 74.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 6.5%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 6.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 6.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 6.5%
7.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz East Kent Goldings1.75 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 34.24 100%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Sparge -- 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 159 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.5 oz.       CO2 Level: 1.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
This recipe uses Florida spring water with no buffers and I have no problems with efficiency. Each batch has come out the same using Florida spring water.
Mash Chemistry and Brewing Water Calculator
 
Notes

A fairly close grain bill to authentic Irish stout... but I like chocolate so there you have it.

Named after my father's character of choice in the SCA, Lord Aegirjon of Cathanar.

1.5 starter used.

Fermented at 65F until FG is achieved... Normally takes 2 week or so.

Cacao in the secondary at 68F for 7 days or to taste...

Condition for 2 weeks minimum, and you shall have a fantastic chocolatey, creamy, dry Irish stout.

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-21 17:18 UTC
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