Biscoff Chocolate Stout - Beer Recipe - Brewer's Friend

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Biscoff Chocolate Stout

224 calories 25.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Sunday May 31st 2020
1.072
1.022
6.6%
15.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 61.7%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 13.4%
0.30 kg Dingemans - Dingemans De Husked Roasted Barley (525°L)0.3 kg Dingemans De Husked Roasted Barley (525°L) 30 525 4%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.4%
300 g Lactose (Milk Sugar)300 g Lactose (Milk Sugar) 41 1 4%
250 g Biscoff - GB - Biscoff - biscuit250 g GB - Biscoff - biscuit 20 2 3.4%
7.45 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 9.32 50%
12 g Fuggles12 g Fuggles Hops Leaf/Whole 4.5 Boil 30 min 4.3 30%
8 g Fuggles8 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 1.85 20%
40 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 tsp Vanilla extract Spice Boil 15 min.
20 tsp Chocolate Extract Spice Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.3 L) 35.9
Mash volume with grains (equipment estimates 38.8 L) 40.4
Grain absorption losses -6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 21
Total: 35.9  
Equipment Profile Used: System Default
"Biscoff Chocolate Stout" Sweet Stout beer recipe by AJBarlow. BIAB, ABV 6.57%, IBU 15.47, SRM 50, Fermentables: (Maris Otter Pale, Chocolate, Dingemans De Husked Roasted Barley (525°L), Flaked Oats, Lactose (Milk Sugar), GB - Biscoff - biscuit) Hops: (Fuggles) Other: (Vanilla extract, Chocolate Extract)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-18 21:44 UTC