Chocolate Stout + Cocoa Nibs - Beer Recipe - Brewer's Friend

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Chocolate Stout + Cocoa Nibs

190 calories 22.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 53% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 190 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Friday July 10th 2020
1.061
1.020
5.3%
26.6
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Munich2 kg BEST Munich 37 6.3 28.2%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 28.2%
1.50 kg Belgian - Biscuit1.5 kg Biscuit 35 23 21.1%
0.80 kg Bestmalz - BEST Chocolate0.8 kg BEST Chocolate 34.5 337.82 11.3%
200 g Bestmalz - BEST Roasted Barley200 g BEST Roasted Barley 30 480 2.8%
200 g Bestmalz - BEST Black Malt200 g BEST Black Malt 30 425 2.8%
400 g Belgian Candi Sugar - Amber/Brown (60L)400 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.6%
7.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 26.56 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp yeast nutrient Other Boil 5 min.
150 g Cocao Nibs Flavor Primary 12 days
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
5.86 ml Lactic acid Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
5.69 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 285 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 5.8 g       Temp: 20 °C       CO2 Level: 1.8
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92.1 28.7 9 45.1 109.7 276.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 20 °C 67 °C 1 min
Infusion 67 °C 65 °C 60 min
Infusion 65 °C 72 °C 20 min
6 L Sparge -- 68 °C 1 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 38.6
Mash volume with grains (equipment estimates 38.5 L) 43
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 31
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Volume into fermentor 19
Total: 38.6  
Equipment Profile Used: System Default
"Chocolate Stout + Cocoa Nibs" Oatmeal Stout beer recipe by promufa. BIAB, ABV 5.29%, IBU 26.56, SRM 50, Fermentables: (BEST Munich, Flaked Oats, Biscuit, BEST Chocolate, BEST Roasted Barley, BEST Black Malt, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (East Kent Goldings) Other: (yeast nutrient, Cocao Nibs, Calcium Chloride (dihydrate), Epsom Salt, Lactic acid, Baking Soda, Phosphoric acid)
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  • Last Updated: 2024-02-11 14:54 UTC