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Chocolatish Stout (CS)

198 calories 17.7 g 330 ml
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 31.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Photo of 'Epic' recipe
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created Sunday June 26th 2016
1.065
1.012
7.0%
40.8
47.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 69.4%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 6.9%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 6.9%
0.40 kg German - CaraAroma0.4 kg CaraAroma 34 130 5.6%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 4.2%
0.20 kg German - Carafa III0.2 kg Carafa III 32 535 2.8%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 4.2%
7.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Willamette5 g Willamette Hops Pellet 7.8 Boil 60 min 5.74 10.6%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 50 min 9.8 21.3%
5 g Cascade5 g Cascade Hops Pellet 7 Boil 40 min 4.52 10.6%
5 g Vic Secret5 g Vic Secret Hops Pellet 17.1 Boil 30 min 9.67 10.6%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 15 min 3.58 14.9%
15 g Vic Secret15 g Vic Secret Hops Pellet 17.1 Boil 5 min 7.53 31.9%
47 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31.5 L Temperature 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bribie Island, Australia (Ave.)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 21 1 26 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Version #2
Switch to kiwi malts to enhance chocolate flavours

Removed cocao nibs and coffee dry hop from recipe.

27/6/16

  • Strike Temp: 70 C
  • Dry pitched 2x Craft Brewer 12g US-05 Clone yeast @ 21 C

    10/7/16
  • SG 1017 - Taken out of fermenter to warm up as it was sold and the fermenter was staying at 18C, left over night to see if SG drops.

    12/7/16
  • Bottled using drops ABV: 7.3%
  • Had a slightly odd smell.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-28 07:40 UTC
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