Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

9286 calories 838.1 g 19 L
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34.25 liters
Post Boil Size: 28.26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: atila bayman
Calories: 9286 calories (Per 19L)
Carbs: 838.1 g (Per 19L)
Created: Sunday December 20th 2020
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Dry Stout with Espresso

by Jan Erik Johansen

OG: 1.049 FG: 1.009 ABV: 5.3% IBU: 43

1.053
1.010
5.7%
52.7
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g German - Pale Ale4000 g Pale Ale 39 2.3 72.7%
600 g Munich Malt600 g Munich Malt 36.8 7.87 10.9%
300 g German - Carafa II300 g Carafa II 32 425 5.5%
300 g German - Carafa I300 g Carafa I 32 340 5.5%
300 g Rolled Oats300 g Rolled Oats 33 2.2 5.5%
5,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 35.12 57.1%
15 g Centennial15 g Centennial Hops Pellet 10 Boil 60 min 17.56 42.9%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
60 g CACAO NIBS Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature 67 °C 67 °C 60 min
14 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.3
Mash volume with grains 11.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 27 L) 32.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 34.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 28.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.3 L) 23
Total: 40.7  
Equipment Profile Used: System Default
"Chocolate Stout" Dry Stout beer recipe by atila bayman. All Grain, ABV 5.65%, IBU 52.67, SRM 32.32, Fermentables: (Pale Ale, Munich Malt, Carafa II, Carafa I, Rolled Oats) Hops: (Magnum, Centennial) Other: (CACAO NIBS)
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  • Public: Yup, Shared
  • Last Updated: 2020-12-20 09:57 UTC