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Chocolate Ginger Stout

252 calories 26 carbs
Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Andy
No Chill: 20 minute extended hop boil time
Calories: 252 calories (Per 355mL)
Carbs: 26 g (Per 355mL)
Created Friday May 4th 2018
1.076
1.019
7.51%
37.19
36.03
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 58.2%
1.16 kg German - Munich Light1.16 kg Munich Light 37 6 15%
0.54 kg United Kingdom - Amber0.54 kg Amber 32 27 7%
0.385 kg Belgian - Special B0.385 kg Special B 34 115 5%
0.385 kg United Kingdom - Crystal 30L0.385 kg Crystal 30L 34 30 5%
0.385 kg United Kingdom - Crystal 60L0.385 kg Crystal 60L 34 60 5%
0.19 kg United Kingdom - Pale Chocolate0.19 kg Pale Chocolate 33 207 2.5%
0.19 kg United Kingdom - Roasted Barley0.19 kg Roasted Barley 29 550 2.5%
7.74 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 22.87 61.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 30 min 14.32 38.5%
 
Mash Guidelines
Amount Description Type Temp Time
23.5 L Saccharification Rest Infusion 68 °C 80 min
23.5 L Mash Out Temperature 79 °C 20 min
10 L Batch Sparge 1 Sparge 82 °C 20 min
7 L Batch Sparge 2 Sparge 89 °C 20 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
100 g Ginger Flavor Boil 10 min.
0.5 each Whirlflock Fining Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 290 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 118 g       CO2 Level: 2.2 Volumes
 
Target Water Profile
userwaterprofile-70698
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Waters treated with metabisulphite prior to mash and sparges.

Mash Water Additions:
- Gypsum: 4 g
- Calcium Chloride: 5 g
- Chalk: 7 g
- Baking Soda: 5 g
Mash Chemistry and Brewing Water Calculator
Author: Andy, Method: All Grain, Style: Tropical Stout, ABV 7.51%, IBU 37.19, SRM 36.03, Fermentables: (Maris Otter Pale, Munich Light, Amber, Special B, Crystal 30L, Crystal 60L, Pale Chocolate, Roasted Barley) Hops: (Fuggles, East Kent Goldings) Other: (Ginger, Whirlflock)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-07 10:01 UTC
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