Chocolate Orange Stout - Beer Recipe - Brewer's Friend

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Chocolate Orange Stout

231 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday December 30th 2020
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Broken Shoestring Stout

by Gary F

OG: 1.071 FG: 1.018 ABV: 7.0% IBU: 30

1.070
1.014
7.3%
34.1
35.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Rahr - Pale Ale12 lb Pale Ale 36.34 3.5 83.5%
8 oz American - Chocolate8 oz Chocolate 29 350 3.5%
12 oz German - CaraAroma12 oz CaraAroma 34 130 5.2%
6 oz Briess - Blackprinz Malt6 oz Blackprinz Malt 25 500 2.6%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 5.2%
230 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Comet1.25 oz Comet Hops Pellet 8.2 Boil 90 min 34.12 38.5%
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Dry Hop 1 days 61.5%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g mandarin orange peel Herb Boil 5 min.
4 oz Cocoa Nibs Herb Bottling 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
San Francisco Tap Water 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 14 9 14 38
1mg potassium metabisulfite
no other brewing salts added for pH adjustment
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.03 gal Strike 164 °F 152 °F 60 min
3.8 gal HLT~=4.5gal Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.03 20.1  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 4.06 g | 16.3 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

No temperature control plan intended for this, since reports about this yeast suggest it does better when the temperature is permitted to free-rise.

Orange peel is zested and added to the boil.

4oz cocoa nibs will be soaked in a small amount of vodka, to be combined in a batch with the beer at bottling time.

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  • Last Updated: 2021-01-03 20:28 UTC