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Chocó Beer

161.95 calories 17.32 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 6 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 93%
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday February 20th 2020
1.049
1.013
4.77%
24.04
37.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 72.2%
350 g United Kingdom - Chocolate350 g Chocolate 34 425 7.2%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 4.1%
400 g Flaked Barley400 g Flaked Barley 32 2.2 8.2%
400 g Flaked Oats400 g Flaked Oats 33 2.2 8.2%
4.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 20.67 66.7%
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 10 min 3.37 33.3%
90 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12.3 L Strike 67 °C 60 min
8.2 L Strike 75 °C 15 min
15 L Batch Sparge 75 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Newcastle Dark Ale Yeast M03
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Dry Stout, ABV 4.77%, IBU 24.04, SRM 37.2, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley, Flaked Barley, Flaked Oats) Hops: (East Kent Goldings, Fuggles) Other: (Calcium Chloride (dihydrate), Gypsum, Slaked Lime, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-21 12:55 UTC
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