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Loving Cup

265 calories 30.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created Sunday November 4th 2018
1.079
1.024
7.23%
13.68
38.69
5.23
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter 36 4 49%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 16.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.2%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 6.1%
8 oz German - Carafa III8 oz Carafa III 32 535 4.1%
8 oz German - CaraFoam8 oz CaraFoam 37 1.8 4.1%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 4.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.2%
12.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.68 100%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Sparge 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cocoa powder Flavor Boil 5 min.
4 oz Cacao Nibs Flavor Secondary 0 min.
 
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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 362 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
See notes.
Mash Chemistry and Brewing Water Calculator
 
Notes

2l Starter: 7.2oz light/extra light DME.

Mash-in: 7 quarts of treated distilled water. Treat three gallons water used for boil with 2/3tsp calcium chloride. and take the 7 quarts out of that. Once mash is finished put another 1/3tsp calcium chloride in the boil. Heat to 163-164 degrees for strike temp. Mash-in and use oven on low to maintain temp of ~152 for 1 hr.

Mash-out: Return pot to stovetop and apply moderate heat until a temp of 168 is achieved. Separate grain from wort and run the rest of your water (at 170 degrees) over your grains. Begin boil.

Peanuts: (26oz) Buy unroasted peanuts, break them up a little in a ziplock bag, and roast in 325 degree oven for 20 minutes on parchment paper. Pat excess oils off with paper towel once finished. Add right before primary fermentation ends as active yeast can reduce some residual oil in nuts. Let sit for ~2-4 weeks and bottle/keg.

Priming: 3.3 oz corn sugar.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-04 17:44 UTC
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