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Black Forest Stout

219 calories 22.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 80 min
Batch Size: 26.5 liters (ending kettle volume)
Pre Boil Size: 31.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brewing Classic Styles
Calories: 219 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created Friday November 4th 2016
1.071
1.017
7.03%
38.81
38.61
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.35 kg United Kingdom - Pale 2-Row7.35 kg Pale 2-Row 38 2.5 84.7%
0.40 kg American - Black Barley0.4 kg Black Barley 27 530 4.6%
0.33 kg American - Caramel / Crystal 40L0.33 kg Caramel / Crystal 40L 34 40 3.8%
0.33 kg American - Caramel / Crystal 80L0.33 kg Caramel / Crystal 80L 33 80 3.8%
0.27 kg American - Chocolate0.27 kg Chocolate 29 350 3.1%
8.68 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70.04 g Kent Goldings70.04 g Kent Goldings Hops Pellet 5 Boil 60 min 38.81 100%
70.04 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Sacch Rest Temperature 67 °C 60 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
265 g Cacao Nibs Flavor Secondary --
3.18 kg Cherry Puree Flavor Secondary --
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
2 tsp Calcium Chloride Water Agt Other --
0.50 ml Phosphoric Acid Water Agt Other --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 458 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Author: Brewing Classic Styles, Method: All Grain, Style: American Porter, ABV 7.03%, IBU 38.81, SRM 38.61, Fermentables: (Pale 2-Row, Black Barley, Caramel / Crystal 40L, Caramel / Crystal 80L, Chocolate) Hops: (Kent Goldings) Other: (Cacao Nibs, Cherry Puree, Whirlfloc, Yeast Nutrient, Calcium Chloride, Phosphoric Acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-06 02:32 UTC
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