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Chocolate Starfish - Hot Chocolate White Stout

258 calories
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://blog.kegoutlet.com/brewing-a-white-stout-th
Calories: 258 calories (Per 12oz)
Share: <EMBED>
1.076
1.031
5.88%
50.69
11.53
5.57
 
Fermentation History

Target 68°F

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Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 68.8%
1.5 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 9.4%
1.5 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 9.4%
1.5 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 9.4%
0.5 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late addition) 41 1 3.1%
16 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.88 oz Columbus0.88 oz Columbus Hops Pellet 15 Boil 60 min 45.79
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 30 min 3.33
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 5 Boil 10 min 1.57
 
Mash Guidelines
Amount Description Type Temp Time
5.8 galInfusion158 °F60 min
2.9 qtSparge170 °F15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2.1 g Baking Soda Water Agt Mash 1 hr.
4.9 g Calcium Chloride Water Agt Mash 1 hr.
3.8 g Epsom Salt Water Agt Mash 1 hr.
2.3 g Gypsum Water Agt Mash 1 hr.
2 oz Dutched Cocoa Powder Flavor Boil 15 min.
0.5 each Whirfloc Water Agt Boil 15 min.
4 tbsp Yeast Nutrient Other Boil 15 min.
4 oz Cacao Nibs Flavor Secondary 7 days
4 oz (Light roast) Whole Coffee Beans Flavor Secondary 2 days
 
Yeast
Amount:
1
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes
At start of fermentation, begin soaking 8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs tincture and coffee beans to fermenter during secondary (for the remainder of fermentation).
This recipe is shared.
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View Count: 439
Brew Count: 2
Last Updated: 2019-06-08 13:47 UTC
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