Chocolate Archromatic Clone - Beer Recipe - Brewer's Friend

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Chocolate Archromatic Clone

451 calories 45.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.46 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 84%
Calories: 451 calories (Per 16oz)
Carbs: 45.1 g (Per 16oz)
Created: Thursday October 29th 2020
1.134
1.033
13.3%
41.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 56.6%
1 lb Briess - Organic Chocolate Malt1 lb Organic Chocolate Malt - (late mash tun addition) 33.6 350 3.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate - (late mash tun addition) 33 207 3.8%
1.50 lb Weyermann - Chocolate Rye1.5 lb Chocolate Rye - (late mash tun addition) 29.9 240 5.7%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 2.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.8%
4 oz American - Roasted Barley4 oz Roasted Barley - (late mash tun addition) 33 300 0.9%
4 lb Brown Sugar4 lb Brown Sugar 45 15 15.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil at 201 °F 90 min 41.24 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocao Nibs Flavor Secondary 2 days
3 each Vanilla Bean Spice Secondary 0 min.
1 each Cinnamon stick Spice Secondary 0 min.
1 each Oak Spice Secondary 0 min.
4 oz Coffee Beans Spice Secondary 0 min.
7 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
6.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Steeping -- 60 °F --
3.8 gal Strike -- 152 °F --
1 gal Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.47 gal (49.88 qt). Suggest reducing strike water volume to 10.28 gal (41.12 qt) and adding 0.47 gal (1.88 qt) sparge/top-off. 10.75 43  
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.14 g). Reduce mash thickness to 1.69 qt/lb or increase pre-boil volume to 8.19 g.    
Strike water volume at mash thickness of 2 qt/lb 10.75 43  
Mash volume with grains 12.47 49.9  
Grain absorption losses -2.69 -10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.58 26.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.46 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.46 g | 21.8 qt) 4.5 18  
Total: 9.14 36.6
Equipment Profile Used: System Default
"Chocolate Archromatic Clone" Sweet Stout beer recipe by IDeal Swede. All Grain, ABV 13.27%, IBU 41.24, SRM 50, Fermentables: (Pale 2-Row, Organic Chocolate Malt, Pale Chocolate, Chocolate Rye, Caramel / Crystal 40L, Flaked Oats, Roasted Barley, Brown Sugar, Rice Hulls, Lactose (Milk Sugar)) Hops: (Warrior) Other: (Cocao Nibs, Vanilla Bean, Cinnamon stick, Oak, Coffee Beans, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2020-11-13 06:25 UTC