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Panties New Surprise Stout v2

207 calories 23.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created Tuesday December 3rd 2019
1.062
1.019
5.7%
39.7
38.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 74.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 3.7%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.9%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 1.9%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12 Boil 60 min 20.93 50%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 30 min 18.76 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Infusion 164 °F 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
16811
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.3 7 50 90 91.8 81
Mash Chemistry and Brewing Water Calculator
 
Notes

Add 2.5 oz unsweetened chocolate (and lactose) last 5 minutes of boil
Add 1oz cold pressed coffee (in 6 oz of water) and 3-4 oz of cocoa nibs, and vanilla beans to secondary for 1 week.

Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days. Cold crash, rack the beer off of the yeast, add 2.6 ounces (74 g) of coarsely ground coffee and 3.9 ounces (111 g) of cacao nibs, steep the coffee and cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off of the coffee grounds and cacao nibs, keg or bottle.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-25 15:18 UTC
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