Chocolate Stout Mar 21 - Beer Recipe - Brewer's Friend

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Chocolate Stout Mar 21

193 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Tuesday March 2nd 2021
1.062
1.020
5.5%
25.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg New Zealand - Ale Malt4.2 kg Ale Malt 37.4 3.05 65.6%
0.50 kg New Zealand - Vienna Malt0.5 kg Vienna Malt 39.1 3.45 7.8%
0.40 kg New Zealand - Biscuit Malt0.4 kg Biscuit Malt 35 30.46 6.3%
0.40 kg New Zealand - Dark Chocolate Malt0.4 kg Dark Chocolate Malt 32.7 659.9 6.3%
0.40 kg New Zealand - Light Chocolate Malt0.4 kg Light Chocolate Malt 32.7 456.85 6.3%
0.50 kg New Zealand - Rolled Oats0.5 kg Rolled Oats 12.4 1.4 7.8%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Sabro15 g Sabro Hops Pellet 14 Boil 60 min 25.35 39.5%
23 g Barth-Haas - Sabro23 g Sabro Hops Pellet 14 Boil 0 min 60.5%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Ruakaka Filtered
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
19.2 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 33.3  
Equipment Profile Used: System Default
"Chocolate Stout Mar 21" Oatmeal Stout beer recipe by Swelter. All Grain, ABV 5.5%, IBU 25.35, SRM 50, Fermentables: (Ale Malt, Vienna Malt, Biscuit Malt, Dark Chocolate Malt, Light Chocolate Malt, Rolled Oats) Hops: (Sabro) Other: (Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-03-03 16:37 UTC