Chocolate Cherry Stout - Beer Recipe - Brewer's Friend

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Chocolate Cherry Stout

188 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.99 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mr Jamie Stirk
Calories: 188 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Tuesday August 11th 2020
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by Rose Garage Brewing

OG: 1.066 FG: 1.022 ABV: 6.1% IBU: 36

1.061
1.016
6.0%
34.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Barrett Burston - Pale Malt4.2 kg Pale Malt 37 2 61.2%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.4%
0.25 kg New Zealand - Light Chocolate Malt0.25 kg Light Chocolate Malt 32.7 456.85 3.6%
0.25 kg New Zealand - Dark Chocolate Malt0.25 kg Dark Chocolate Malt 32.7 659.9 3.6%
0.24 kg New Zealand - Biscuit Malt0.24 kg Biscuit Malt 35 30.46 3.5%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 2.9%
0.23 kg Rolled Oats0.225 kg Rolled Oats 33 2.2 3.3%
0.20 kg New Zealand - Brown Malt0.2 kg Brown Malt 34 90.36 2.9%
1 kg Cherry1 kg Cherry - (late fermenter addition) 6.3 0 14.6%
6.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 8.54 25%
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 25.62 75%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Milk Stout Ideal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 19 18 165 81 118
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.33 L Mash in @70C and let drop to 67C before mashing for 1 hour Strike 74 °C 67 °C 60 min
Mash Out @ 71C for 15 minutes Temperature 67 °C 71 °C 15 min
13.3 L Sparge -- -- --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.2
Mash volume with grains 19.1
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 18.8 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21.5
Total: 35.2  
Equipment Profile Used: System Default
"Chocolate Cherry Stout" American Stout beer recipe by Mr Jamie Stirk. All Grain, ABV 5.96%, IBU 34.16, SRM 50, Fermentables: (Pale Malt, Medium Crystal Malt, Light Chocolate Malt, Dark Chocolate Malt, Biscuit Malt, Roasted Barley, Rolled Oats, Brown Malt, Cherry) Hops: (Magnum, Columbus) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2021-03-04 06:49 UTC