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Chocolate Achromatic Stout Recipe

392 calories 38.1 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BT
Calories: 392 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created Thursday September 27th 2018
1.117
1.027
11.9%
37.9
44.8
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dry Malt Extract - Pilsen12 lb Dry Malt Extract - Pilsen 42 2 67.6%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 5.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.6%
1 lb New Zealand - Malted Rye1 lb Malted Rye 40.2 3 5.6%
12 oz Finland - Crystal Malt 5012 oz Crystal Malt 50 35 19 4.2%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 4.2%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.6%
17.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz magnum1 oz magnum Hops Pellet 13.2 First Wort 0 min 37.92 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.8 gal Infusion 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
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:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 714 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
"Chocolate Achromatic Stout Recipe" Imperial Stout beer recipe by BT. All Grain, ABV 11.87%, IBU 37.92, SRM 44.75, Fermentables: (Dry Malt Extract - Pilsen, Chocolate Malt, Pale Chocolate, Malted Rye, Crystal Malt 50, Flaked Oats, Roasted Barley, Caramel / Crystal 120L) Hops: (magnum)
Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-28 12:13 UTC
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