Samuel Smith Organic Chocolet Stout II Beer Recipe | All Grain Sweet Stout | Brewer's Friend
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Samuel Smith Organic Chocolet Stout II

180 calories 21.1 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GBB
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday January 14th 2020
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 78.1%
0.55 lb German - Abbey Malt0.55 lb Abbey Malt 33 17 5.7%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.2%
0.55 lb Briess - Dark Chocolate Malt0.55 lb Dark Chocolate Malt 33 420 5.7%
0.50 lb BSG - Perla Negra0.5 lb Perla Negra 32 340 5.2%
9.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.44 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 25 min 7.12 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 170 °F 155 °F 60 min
4.5 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Vanilla Extract Flavor Secondary --
5 oz Hershey Chocolate Powder Water Agt Boil --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Used All RO water
Mash Chemistry and Brewing Water Calculator
 
Notes

Added 3/4 can Hershey's Chocolate Powder at end of boil
Add Vanilla Extract in Sec - Add to taste. 1 oz at a time
Force crash beer to 30 deg F in Keg
Force Carb for 4 min @ 25 psi - disconnect let sit for 24 hrs
Set Bottles in cooler with ice to keep them cold for bottling
1st reading 1.081
2nd reading at the end 1.044
3rd reading @ sec w/Hydrometer
4th reading @ Final w/Hydrometer

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  • Public: Yup, Shared
  • Last Updated: 2020-08-04 13:17 UTC
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