Katanga chocolate hazelnut stout - Beer Recipe - Brewer's Friend

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Katanga chocolate hazelnut stout

311 calories 31 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 20.9 liters
Post Boil Size: 15.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 311 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Tuesday May 18th 2021
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OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

1.100
1.024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Bairds - Pale Ale5.8 kg Pale Ale 37.2 2.5 70.5%
640 g Briess - Black Barley640 g Black Barley 25 500 7.8%
440 g Belgian - Special B440 g Special B 34 115 5.3%
210 g German - CaraMunich III210 g CaraMunich III 34 57 2.6%
210 g Belgian - Chocolate210 g Chocolate 30 340 2.6%
210 g United Kingdom - Pale Chocolate210 g Pale Chocolate 33 207 2.6%
350 g Rice Hulls350 g Rice Hulls 0 0 4.3%
370 g Flaked Oats370 g Flaked Oats 33 2.2 4.5%
8,230 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 10.7 Boil 60 min 50.29 30%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 10 min 9.94 35%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 1 min 1.18 35%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
8.70 ml hazelnut extract Flavor Bottling 0 min.
150 g cocoa powder Flavor Boil 1 min.
7 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 309 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.5 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.6 L Temperature 68 °C 68 °C 60 min
8.5 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.6
Mash volume with grains 26
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 13.5 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 20.9
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 13 L) 15.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.5 L) 13
Total: 30  
Equipment Profile Used: System Default
 
Notes
  • let beer ferment at least 10 days on cocoa
  • cocoa: unsweetened, low fat
  • ferment at 19 degrees
  • 2 liter starter
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-26 17:59 UTC