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Chocolate Snout

Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 16oz)
Carbs: 18.4 g (Per 16oz)

Created: Monday July 17th 2017

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.8%

IBU (tinseth):

24.8

SRM (morey):

33.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	78%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	9.8%
1 lb	American - Chocolate1 lb Chocolate	29	350	9.8%
4 oz	United Kingdom - Black Patent4 oz Black Patent	27	525	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Willamette20 g Willamette Hops	Pellet	4.9	Boil	60 min	12.92	50%
20 g	Fuggles20 g Fuggles Hops	Pellet	4.5	Boil	60 min	11.86	50%
40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Willamette (Pellet) 20 g Willamette (Pellet) Hops	12.92	50%
20 g	Fuggles (Pellet) 20 g Fuggles (Pellet) Hops	11.86	50%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
12 ml	FermCap-S	Water Agt	Boil	1 hr.
1 tsp	yeast nutrient	Other	Boil	15 min.
0.50 tsp	Irish moss	Fining	Boil	15 min.
8 oz	maltodextrin	Other	Boil	10 min.
8 oz	cocoa powder	Fining	Boil	10 min.
2 oz	cacao nibs	Flavor	Secondary	7 days

Yeast

Danstar - Windsor Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.0 oz CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
30 qts distilled water; add ½ campden tablet, 2.75g gypsum, 1.5g magnesium chloride, 8g baking soda, 4.75g pickling lime. Add 10g citric acid to mash water.
Mash Chemistry and Brewing Water Calculator

Notes

Heat 30 qts treated water to 160°; reserve 12 qts for sparging. Add 10g citric acid to mash water. Place bag in kettle, stir in malts. Mash for 60 mins at 154°. Remove grain bag from pot, place in bucket and pour reserved sparge water over it; dunk grain bag up and down several times; drain bag over bucket. Squeeze grain bag once dripping stops. Add sparge wort and remaining reserved water to kettle. Bring to boil, add kettle ingredients per schedule. Cool to 67°, pitch yeast. Ferment at 67° for 5-7 days. After primary fermentation is complete, soak cacao nibs in vodka for 24 hrs; add to fermenter and allow to condition for 7 days. Package as usual.

Last Updated and Sharing

533

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Brews

Public: Yup, Shared
Last Updated: 2017-07-17 18:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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