Double Chocolate Stout - Beer Recipe - Brewer's Friend

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Double Chocolate Stout

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday April 26th 2021
1.064
1.017
6.2%
35.6
39.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 72.3%
2 lb American - Chocolate2 lb Chocolate 29 350 8.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.3%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 4.3%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 2.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 4.3%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Fuggles3.2 oz Fuggles Hops Pellet 4.7 Boil 60 min 26.82 59.3%
2.20 oz Goldings2.2 oz Goldings Hops Pellet 4.5 Boil 15 min 8.76 40.7%
5.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Cocoa powder Flavor Boil 10 min.
2 oz Bakers Chocolate Flavor Boil 10 min.
2 each Vanilla Bean Spice Secondary 7 days
2 each Cinnamon stick Spice Secondary 7 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
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
12.3 gal Strike 159 °F 148 °F 25 min
Temperature -- 152 °F 35 min
2 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains (equipment estimates 6.51 g | 26 qt) 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 2.84 g | 11.3 qt) 7.13 28.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.2 g | 32.8 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 6.5 26  
Top off amount 3.5 14  
Going into fermentor 10 40  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Make a chocolate syrup. This is an extra step that will make it easier to mix the chocolate into the brew. To make the syrup, bring 2 to 3 cups of water to a boil in a medium saucepan. Dissolve the brown sugar and cocoa powder, mixing thoroughly. Lower to medium low heat and cook 5-10 minutes. Stir this constantly to avoid scorching the chocolate. Add this 10 minutes before flameout.

Vanilla beans should be sliced open lengthwise and scraped out into the secondary fermenter, and then tossed in.

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  • Last Updated: 2023-09-08 14:04 UTC