chocolate banana stout - Beer Recipe - Brewer's Friend

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chocolate banana stout

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mike & Noelle Buonaccorsi
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday February 5th 2021
1.056
1.014
5.5%
49.2
25.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 86.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.9%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 3.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.9%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 1.5%
12.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.12 Boil 90 min 25.42 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.12 Boil 60 min 23.76 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 6.12 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Flavor Secondary 0 min.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Bananza OYL-400
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.76 19  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.59 -6.3  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.84 35.3
Equipment Profile Used: System Default
"chocolate banana stout" Dry Stout beer recipe by Mike & Noelle Buonaccorsi. All Grain, ABV 5.47%, IBU 49.18, SRM 25.43, Fermentables: ( Brewers Malt 2-Row, Caramel / Crystal 120L, Organic Chocolate Malt, Flaked Oats, Roasted Barley) Hops: (Cascade) Other: (Cocoa Nibs, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-22 13:45 UTC