Chocolate Achromatic Stout 3bbl - Beer Recipe - Brewer's Friend

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Chocolate Achromatic Stout 3bbl

294 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 97.9 gallons
Post Boil Size: 95.9 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Neil Fisher - Weldwerks Brewing Co.
Calories: 294 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
URL: https://beerandbrewing.com/chocolate-achromatic-stout-recipe/
Created: Wednesday September 30th 2020
1.089
1.016
9.6%
58.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
238 lb US - Pale 2-Row238 lb Pale 2-Row 37 1.8 72.1%
16 lb American - Chocolate16 lb Chocolate 29 350 4.8%
16 lb United Kingdom - Pale Chocolate16 lb Pale Chocolate 33 207 4.8%
16 lb German - Chocolate Rye16 lb Chocolate Rye 31 240 4.8%
16 lb American - Caramel / Crystal 120L16 lb Caramel / Crystal 120L 33 120 4.8%
12 lb American - Caramel / Crystal 40L12 lb Caramel / Crystal 40L 34 40 3.6%
12 lb Flaked Oats12 lb Flaked Oats 33 2.2 3.6%
4 lb American - Roasted Barley4 lb Roasted Barley 33 300 1.2%
330 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 oz Columbus22 oz Columbus Hops Pellet 15 First Wort 0 min 58.18 100%
22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
79 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
95 g Gypsum Water Agt Mash 1 hr.
8 lb Cacao Nibs Flavor Secondary 7 days
16 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23.74 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 9394 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
115.5 gal Strike 164 °F 152 °F 60 min
24 gal Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 96.83 gal (387.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 84.83 gal (339.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 141.9 gal (567.6 qt) 115.5 462  
Strike water volume at mash thickness of 1.4 qt/lb 115.5 462  
Mash volume with grains 141.9 567.6  
Grain absorption losses -41.25 -165  
Remaining sparge water volume (equipment estimates 22.83 g | 91.3 qt) 23.9 95.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 96.83 g | 387.3 qt) 97.9 391.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.83 -3.3  
Post boil Volume (equipment estimates 93 g | 372 qt) 95.9 383.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 95.9 g | 383.6 qt) 93 372  
Total: 139.4 557.6
Equipment Profile Used: System Default
 
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 lbs of roasted cacao nibs and 16 vanilla beans 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.

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  • Last Updated: 2020-09-30 16:36 UTC