Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 9.21 gallons
Post Boil Size: 6.21 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday November 5th 2020
1.054
1.012
5.6%
37.2
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Great Western - Domestic 2-Row9.5 lb Domestic 2-Row 37 2 82.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.4%
0.80 lb Bairds - Chocolate Malt0.8 lb Chocolate Malt 31 500 7%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 4.4%
3 oz Viking - Roasted Barley3 oz Roasted Barley 32.7 340 1.6%
11.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops Pellet 6 Boil 60 min 21.06 33.3%
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops Pellet 6 Boil 30 min 16.18 33.3%
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops Pellet 6 Whirlpool at 167 °F 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 oz chocolate extract Water Agt Secondary 0 min.
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
1.60 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 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
4.27 gal Strike 161 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.2  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume (equipment estimates 5.84 g | 23.4 qt) 6.59 26.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.46 g | 33.9 qt) 9.21 36.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.14 g | 24.6 qt) 6.21 24.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.17 g | 24.7 qt) 6.1 24.4  
Total: 10.9 43.6
Equipment Profile Used: System Default
 
Notes

Mash @ 150 for 60 min
Sparge @ 175
Boil for 90 min
Ferment @ 60f for 7 days then drop to 50f for another 4 days until final gravity is reached.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-05 17:15 UTC