Barbara's Chocolate Stout 3/No Cocoa - Beer Recipe - Brewer's Friend

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Barbara's Chocolate Stout 3/No Cocoa

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday May 23rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 75%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 8.3%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 4.2%
8 oz German - Carapils8 oz Carapils 35 1.3 4.2%
8 oz Weyermann - Carafa III8 oz Carafa III 32 525 4.2%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.2%
192 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Artisan - Willamette17 g Willamette Hops Pellet 7.1 Boil 60 min 14.48 33.3%
25.50 g East Kent Goldings25.5 g East Kent Goldings Hops Pellet 4.5 Boil 60 min 13.77 50%
8.50 g East Kent Goldings8.5 g East Kent Goldings Hops Pellet 4.5 Boil 15 min 2.28 16.7%
51 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Baking Soda Water Agt Mash 1 hr.
1.65 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
1.71 g Gypsum Water Agt Mash 1 hr.
0.11 g Slaked Lime Water Agt Mash 1 hr.
8 oz caro syrup Water Agt Boil 15 min.
8 oz lactose Water Agt Boil 15 min.
4 oz table sugar Water Agt Boil 15 min.
1 oz Whirlfloc tablet Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
2.40 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.60 g Epsom Salt Water Agt Sparge 1 hr.
2.48 g Gypsum Water Agt Sparge 1 hr.
2 tsp chocolate Extract Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Black Balanced From Brun Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49.2 5.1 19.6 53.9 66.4 44.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Add grains to 157 F water Strike 161 °F 152 °F 5 min
Infusion 152 °F 152 °F 60 min
Vorlauf until clear Vorlauf 152 °F 168 °F 10 min
8.19 gal Collect 8.25 gallons of wort in boil pot. 2.25 gal of evaporation in 90 minutes = almost 6 gallons in fermenter Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.32 g | 33.3 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Re-hydrate yeast for 30 minutes from left over sparge water before adding to fermenter.

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  • Last Updated: 2021-06-06 15:29 UTC