D&D DCMS-variant 1 - Beer Recipe - Brewer's Friend

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D&D DCMS-variant 1

288 calories 37.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 288 calories (Per 12oz)
Carbs: 37.3 g (Per 12oz)
Created: Monday November 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 62.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 6.3%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6.3%
16 oz American - Roasted Barley16 oz Roasted Barley 33 300 6.3%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Mount Hood1.2 oz Mount Hood Hops Pellet 6.6 Boil 60 min 22.5 54.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 15 min 6.91 45.5%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging 0 min.
4 each Vanilla Beans Flavor Secondary 0 min.
 
Yeast
- Stout
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Huntsville, Alabama 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Infusion -- 154 °F 60 min
7.5 qt Mash out Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

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  • Last Updated: 2020-11-02 23:56 UTC