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Coya's Bad Dog Chocolate Stout, swedish

188 calories 19.2 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Dughlas Brewing
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created Monday October 24th 2016
1.061
1.015
6.08%
28.31
35.83
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 kg American - Pale 2-Row3.65 kg Pale 2-Row 37 1.8 78.2%
340 g Flaked Oats340 g Flaked Oats 33 2.2 7.3%
170 g United Kingdom - Black Patent170 g Black Patent 27 525 3.6%
113 g American - Caramel / Crystal 80L113 g Caramel / Crystal 80L 33 80 2.4%
340 g American - Chocolate340 g Chocolate 29 350 7.3%
57 g United Kingdom - Coffee Malt57 g Coffee Malt 36 150 1.2%
4.67 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Willamette28.5 g Willamette Hops Pellet 4.5 Boil 60 min 18.25 50%
28.50 g East Kent Goldings28.5 g East Kent Goldings Hops Pellet 5 Boil 15 min 10.06 50%
57 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.9 L H2O to 170 F to hit temp Temperature 67 °C 60 min
9.5 L H2O to 190 to hit temp Infusion 76 °C 15 min
14.7 L Collect 7.0 gal Wort Sparge 76 °C 40 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming sugar       Amount: 3/4 C to 2C H2O       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 15 30 40 165
60% Distilled Water to 40% Source Water
0.66 tsp Baking Soda & 0.99 tsp Epsom Salts
per 10 Gal Total H2O.
Mash Chemistry and Brewing Water Calculator
 
Notes

Preheat Igloo to 140-150 F
11.5 Qt strike water @ 170 F to hit 152 F temp.
Hold 60 min.
Add 10 Qt H2O @ 190 F to hit 168 F temp
Hold 15 min.
Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort.
Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times.
Chill to 65-70 F
Aerate 60 sec & Pitch yeast
Ferment @ 68 F 14 days.
Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O.
Est OG 1.062 Act OG
Est FG 1.018 Act FG
Est ABV 5.79% ABV
Brewed 03-29-2015
Ferment
Bottle
Ready




Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-27 07:15 UTC
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