Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

222 calories 23.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.123 (recipe based estimate)
Post Boil Gravity: 1.246 (recipe based estimate)
Efficiency: 70% (brew house)
Source: El Hefe
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday December 5th 2020
1.067
1.017
6.6%
30.1
32.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 75.4%
2.50 oz Bairds - Roasted Barley2.5 oz Roasted Barley 33 600 1.1%
16 oz Briess - Caramel Malt - 120L16 oz Caramel Malt - 120L 34.5 120 6.9%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 3.4%
7 oz American - Chocolate7 oz Chocolate 29 350 3%
8 oz Barrett Burston - Pale Malt8 oz Pale Malt 37 2 3.4%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.4%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 3.4%
233.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.4 Boil 60 min 30.11 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Chocolate Extract Water Agt Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.15 g | 20.6 qt) 5.07 20.3  
Mash volume with grains (equipment estimates 6.32 g | 25.3 qt) 6.24 25  
Grain absorption losses -1.82 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Volume into fermentor 5.5 22  
Total: 5.07 20.3
Equipment Profile Used: System Default
"Chocolate Stout" Dry Stout beer recipe by El Hefe. BIAB, ABV 6.61%, IBU 30.11, SRM 32.39, Fermentables: (Pale 2-Row, Roasted Barley, Caramel Malt - 120L, Rolled Oats, Chocolate, Pale Malt, Caramel / Crystal 120L, Caramel / Crystal 80L) Hops: (Amarillo) Other: (Chocolate Extract)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-05 15:57 UTC