MYGoat - Beer Recipe - Brewer's Friend

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MYGoat

194 calories 20.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Chocolate
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Phil Monks
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday March 21st 2021
1.063
1.016
6.2%
107.1
48.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pilsner5 kg Pilsner 37 1.8 79.4%
0.50 kg Bairds - Chocolate Malt0.5 kg Chocolate Malt 31 500 7.9%
0.20 kg Bairds - Crystal Malt 1500.2 kg Crystal Malt 150 34 57 3.2%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 3.2%
0.40 kg Rolled Oats0.4 kg Rolled Oats 33 2.2 6.3%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Chinook60 g Chinook Hops Leaf/Whole 13 First Wort 0 min 87.84 60%
40 g Chinook40 g Chinook Hops Leaf/Whole 13 Boil 10 min 19.3 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g CACAO NIBS Flavor Boil 10 min.
350 g Roasted Cacao Nibs Flavor Primary 7 days
2 each Vanilla Pods Flavor Primary 7 days
2 each Britewort Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 121 g       Temp: 19 °C       CO2 Level: 2.4 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.4 L) 27.2
Mash volume with grains (equipment estimates 32.6 L) 31.4
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.2 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 15
Top off amount 5
Volume into fermentor 20
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

Chocolate and vanilla oatmeal stout. Intended to be similar in flavour to Amundsen ZYGoat, however this is a lower ABV version.

Raw cacao nibs added at boil -10 mins to add dark chocolate hints.

Roasted cacao nibs and vanilla pods soaked in vodka and added to primary after 7 days. Added via gas hole to minimise oxidation. V. mild chocolate hints prior to this, v. strong afterwards. Nibs in boil seemed to add nothing significant.

V. bitter at the start, much less pronounced at the end.

Cold crashed 2 days before end of primary (2 weeks total).

SG = 1.063
FG = 1.017
ABV = 6.0%

Bottle conditioned.

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  • Last Updated: 2021-04-28 20:09 UTC