Orange Chocolate pale stout - Beer Recipe - Brewer's Friend

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Orange Chocolate pale stout

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 67 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday February 5th 2021
1.058
1.015
5.6%
22.1
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 kg Canada Malting - CMC 2-ROW MALT10.8 kg CMC 2-ROW MALT 36 1.75 71.1%
1.60 kg Flaked Oats1.6 kg Flaked Oats 33 2.2 10.5%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 5.3%
1.10 kg Honey Malt1.1 kg Honey Malt 37 25 7.2%
0.90 kg Lactose (Milk Sugar)0.9 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.9%
15.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
67 g Yakima Valley Hops - Fuggles67 g Fuggles Hops Pellet 4.5 Boil 60 min 13.05 55.3%
54.20 g East Kent Goldings54.2 g East Kent Goldings Hops Pellet 5 Boil 30 min 9.01 44.7%
121.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
67.80 g/l sweet orange peel Flavor Boil 5 min.
45.20 g bitter orange peel Flavor Boil 5 min.
12 oz CACAO NIBS Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
198 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 856 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88 9 11 96 62 83
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion 71 °C 67 °C 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.31 L. Suggest reducing initial water volume to 44.81 L and adding 20.91 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 28.6
Mash volume with grains 38
Grain absorption losses -14.3
Remaining sparge water volume (equipment estimates 52.3 L) 53.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 65.7 L) 67
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 60
Going into fermentor 60
Total: 82.2  
Equipment Profile Used: System Default
"Orange Chocolate pale stout" American Stout beer recipe by Donggeun. All Grain, ABV 5.62%, IBU 22.06, SRM 5.84, Fermentables: (CMC 2-ROW MALT, Flaked Oats, Flaked Barley, Honey Malt, Lactose (Milk Sugar)) Hops: (Fuggles, East Kent Goldings) Other: (sweet orange peel, bitter orange peel, CACAO NIBS)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-23 00:34 UTC