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Chocolate Cocoa Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)

Created: Thursday October 24th 2019

Kelp Stout

by KUBrew

OG: 1.066 FG: 1.016 ABV: 6.6% IBU: 37

Raspberry Choc Stout v1.3

by Jeremiah White

OG: 1.066 FG: 1.013 ABV: 6.9% IBU: 35

Original Gravity:

1.077

Final Gravity:

1.019

ABV (standard):

7.6%

IBU (tinseth):

42.0

SRM (morey):

40.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	63.5%
3.50 lb	American - Munich - Light 10L3.5 lb Munich - Light 10L	33	10	22.2%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.2%
0.38 lb	United Kingdom - Pale Chocolate0.375 lb Pale Chocolate	33	207	2.4%
0.38 lb	American - Roasted Barley0.375 lb Roasted Barley	33	300	2.4%
0.50 lb	German - Carafa III0.5 lb Carafa III	32	535	3.2%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar)	41	1	3.2%
15.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	25 min	33.89	50%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	8.1	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	33.89	50%
1 oz	Mosaic (Pellet)	8.1	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal	Regular BIAB mash	Infusion	154 °F	154 °F	--
2 gal	Dunk sparge	Steeping	170 °F	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use
3.50 g	Gypsum	Water Agt	Mash
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash
2 g	Epsom Salt	Water Agt	Mash
1.50 g	Baking Soda	Water Agt	Mash
2.50 ml	Lactic acid	Water Agt	Mash

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	22 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 136 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

14208

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51	6	20	45	87	0
Mash Chemistry and Brewing Water Calculator

Notes

Added 8.2 ox of cocoa nibs in secondary, toasted them @300F for 10 minutes then dumped them into the bag in a bucket and moved the beer over. Planning on leaving them for 4 days then kegging and force carbing.

Use less cocoa nibs, came out way too bitter from the nibs.

Newfermenters Advent Calendar 2019 Beer #3

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-12-05 14:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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