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Blueberry Stout

320 calories 31 carbs
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 g (Per 12oz)
Created Thursday September 14th 2017
1.096
1.022
9.73%
77.57
50
n/a
 
Fermentables
Amount Fermentable 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 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Magnum1.5 oz Magnum Hops Pellet 15 First Wort   77.57 100%
 
Mash Guidelines
Amount Description Type 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 Type Use Time
8 oz Cacao nibs Flavor Secondary --
1 each Vanilla bean Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
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
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/

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-14 18:22 UTC
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