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Chocolate Achromatic Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Neil Fisher - Weldwerks Brewing Co.
Hop Utilization: 82%
Calories: 352 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
URL: https://beerandbrewing.com/chocolate-achromatic-stout-recipe/

Created: Friday March 13th 2020

Original Gravity:

1.106

Final Gravity:

1.020

ABV (standard):

11.4%

IBU (tinseth):

49.3

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pale 2-Row15 lb Pale 2-Row	37	1.8	72.3%
1 lb	American - Chocolate1 lb Chocolate	29	350	4.8%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	4.8%
1 lb	German - Chocolate Rye1 lb Chocolate Rye	31	240	4.8%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	4.8%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	3.6%
12 oz	Flaked Oats12 oz Flaked Oats	33	2.2	3.6%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	1.2%
20.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops		Pellet	10.5	First Wort	0 min	49.33	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		49.33	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.5 gal	Infusion	--	153 °F	75 min
4.7 gal	Sparge	--	168 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
8 oz	Cacao Nibs	Flavor	Secondary	7 days
1 each	Vanilla Bean	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

Last Updated and Sharing

208

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Public: Yup, Shared
Last Updated: 2020-04-19 16:17 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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