Blueberry Stout Beer Recipe | All Grain Sweet Stout by =DCB= | Brewer's Friend
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Blueberry Stout

320 calories 31.2 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 320 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Thursday September 14th 2017
1.096
1.022
9.7%
77.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Pale 2-Row15 lb Pale 2-Row 38 2.5 72.3%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 4.8%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 4.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.8%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 3.6%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 3.6%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.2%
1 lb Simpsons Double Roasted Crystal (DRC) Malt 1 lb Simpsons Double Roasted Crystal (DRC) Malt 30 120 4.8%
20.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 First Wort 0 min 77.57 100%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Infusion -- 153 °F 60 min
4.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cacao nibs Flavor Secondary --
1 each Vanilla bean Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 477 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
4.5G distilled sparge water
Mash Chemistry and Brewing Water Calculator
 
Notes

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean.

https://beerandbrewing.com/chocolate-achromatic-stout-recipe/

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-09-14 18:22 UTC
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Moon-Dough 12/21/2020 at 07:08pm
There is no mention of blueberries throughout the entire recipe


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