Munjo's smoked choc chilli stout - Beer Recipe - Brewer's Friend

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Munjo's smoked choc chilli stout

217 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Wednesday June 17th 2020
1.070
1.019
6.7%
49.9
43.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 66.2%
450 g New Zealand - Gladiator Malt450 g Gladiator Malt 37.3 5.08 6.6%
500 g New Zealand - Dark Chocolate Malt500 g Dark Chocolate Malt 32.7 659.9 7.4%
250 g New Zealand - Manuka Smoked Malt250 g Manuka Smoked Malt 36.8 2.03 3.7%
300 g New Zealand - Dark Crystal Malt300 g Dark Crystal Malt 35.4 96.45 4.4%
200 g Gladfield - Big O, Malted Oats200 g Big O, Malted Oats 27.5 2.28 2.9%
600 g Lactose (Milk Sugar)600 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.8%
6,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 15 Boil 60 min 49.93 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocoa nibs Flavor Primary 8 days
6 each Chargrilled chillies Flavor Boil 10 min.
6 each Acetic acid Water Agt Primary 9 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.24 L Infusion 67 °C 65 °C 60 min
Mash out Temperature 65 °C 75 °C 10 min
12.72 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.5
Mash volume with grains 23.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 16.1 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 30
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Chargrill chillies for boil addition chop and add to boil in hop bag/basket.
Remaining chillies and cocoa nibs soak in vodka for a couple days b4 adding to fermenter either add straight in or in a sanitised hop bag

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  • Public: Yup, Shared
  • Last Updated: 2020-07-02 01:51 UTC