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CCB - Chocolate Pecan Peanut Stout

379 calories 39.5 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 45 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Cold Cove Brewing
Calories: 379 calories (Per 330ml)
Carbs: 39.5 g (Per 330ml)
Created Friday October 6th 2017
1.121
1.032
11.6%
55.9
76.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 8.51 49.8%
0.86 kg German - Chocolate Wheat0.86 kg Chocolate Wheat 31 1100.62 4.3%
0.86 kg Belgian - Biscuit0.86 kg Biscuit 35 59.88 4.3%
0.43 kg United Kingdom - Pale Chocolate0.43 kg Pale Chocolate 33 550.9 2.1%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1.17 5%
4.50 kg Liquid Malt Extract - Pilsen4.5 kg Liquid Malt Extract - Pilsen 35 3.84 22.4%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 158.62 2.5%
0.80 kg Dry Malt Extract - Light0.8 kg Dry Malt Extract - Light 42 9.18 4%
0.70 kg Cane Sugar0.7 kg Cane Sugar 46 3.5%
0.45 kg Candi Syrup - Belgian Candi Syrup - D-1800.45 kg Belgian Candi Syrup - D-180 32 478.84 2.2%
20.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Chinook100 g Chinook Hops Pellet 10 Boil 120 min 39.57 74.1%
35 g Chinook35 g Chinook Hops Pellet 12 Boil 90 min 16.3 25.9%
135 g / kr 0.00
 
Mash Guidelines
Amount Description Type Temp Time
48 L Temperature 65 °C 100 min
Temperature 76 °C 10 min
13 L Sparge 76 °C 20 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp WLN 1000 Other Boil 15 min.
8 g Super Moss Fining Boil 15 min.
30 ml LorAnn Pecan Essence Flavor Secondary 7 days
30 ml LorAnn Peanut butter essence Flavor Secondary 7 days
250 g Cacaonibs Flavor Secondary 7 days
200 ml Bourbon & 8 vanilla beans Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1590 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Meskevann:
CaCO3: 19,2 gram
NaHCO3 9,6 gram
Mash Chemistry and Brewing Water Calculator
 
Notes
  • 1 kg Laktose tilsettes siste 15 minutt av kok.

  • Tisettes ren oksygen ved pitching av gjær og en ny runde med ren oksygen etter 8-12 timer.

  • 0.7 brunt sukker og 450g Candisyrup D-180 tilsettes ettappevis under gjæring når stormgjæringen har avtatt.

    Tilsetninger i Sekundær:
  • 30ml LorAnn Pecan Strong Essence
  • 30ml LorAnn Peanut butter Strong Essence
  • 3.5dl Jim Beam m/8 stk vanilje bønner. (Stått i 4 måneder)
  • 250 g Toastet Kakaonibs. Nibs toastes på 120 grader i 10 minutter. (kan også desinfiseres i vodka/bourbon før tilsetting)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-06 11:42 UTC
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