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227 calories 30 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 67% (brew house)
4.00 (1 Review)

Calories: 227 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Tuesday January 8th 2019
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 75%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.3%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 3.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late addition) 41 1 3.1%
0.50 lb Crisp Malting - Brown Malt0.5 lb Brown Malt 32.7 65 3.1%
16 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 27.34 100%
0.6 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 158 °F 60 min
4.5 gal Batch sparge with rest Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Wyeast - Whitbread Ale 1099
1 Each
Attenuation (avg):
Optimum Temp:
64 - 75 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.75 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: American Stout, ABV 5.47%, IBU 27.34, SRM 36.13, Fermentables: (Maris Otter Pale, Flaked Oats, Caramel / Crystal 120L, Blackprinz, Chocolate, Lactose (Milk Sugar), Brown Malt) Hops: (Magnum)
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-07 22:44 UTC
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Pint22 03/16/2019 at 02:29pm
4 of 5

Mashed as normal, batch sparged. One hour boil...

Left in primary for seven days. Pulled one gallon into a separate secondary and added 2 tablespoons of dark cocoa powder and one teaspoon of dehydrated habanero. Let the two sit for two more weeks (3 weeks total before bottling)

On bottle day I first bottled the habanero mocha yielding 9 bottles. The second step was bottling the stout itself. One teaspoon of vanilla extract was added. Yielded 36 bottles of stout leaving approximately one gallon in the bottling bucket. I added a pinch more of vanilla and some hazelnut (just under a teaspoon) extract and bottled the last gallon giving me another 9 bottles.

9 bottles of Mucho Mocha Smoka.

Waited (semi patiently) for two weeks and cracked the first one. Nice mellow chocolate notes with a slow Smokey burn that set the finish...very pleased with the aroma and flavor. Perhaps on the next effort I will dial back the dehydrated habanero off just a touch but that mild burn was rather enticing!

9 bottles of hazelnut stout.
I also waited two weeks to try this. I was Very happy with the flavor. The chocolate blended well with the vanilla and the hazelnut touched off in the background just enough to know it was there. The longer these bottle condition, the more I love them. I will make this again and probably step up the hazelnut some and consider adding some cocoa to the secondary as well.

36 bottles of stout.
I couldn’t wait two weeks for this has a mild chocolate flavor that was almost milk stout sweet. A nice one inch thick head that laced nicely through the entire glass. Keeping the IBU low was a fantastic plan. I will continue to shoot to stay at this IBU but more than likely will play with the secondary additions to dial it in. Overall, a keeper!

## Fermentables

- Maris Otter Pale
- Flaked Oats
- Caramel / Crystal 120L
- Blackprinz
- Chocolate
- Lactose (Milk Sugar)

## Hops

- Magnum

## Yeast

- Whitbread Ale 1099

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