Chocolate stout - Beer Recipe - Brewer's Friend

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Chocolate stout

213 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Monday June 21st 2021
1.068
1.024
5.8%
29.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Chocolate Wheat1 kg Chocolate Wheat 31 413 7.1%
1 kg New Zealand - Dark Chocolate Malt1 kg Dark Chocolate Malt 32.7 659.9 7.1%
8 kg Crisp Malting - No.19 Floor Malt Maris Otter8 kg No.19 Floor Malt Maris Otter 37 3 57.1%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 7.1%
2 kg Crisp Malting - Dark Munich2 kg Dark Munich 36.3 19 14.3%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 7.1%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 12.91 22.7%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil 30 min 9.92 22.7%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Whirlpool at 100 °C 10 min 2.38 22.7%
35 g Ekuanot35 g Ekuanot Hops Pellet 14.25 Whirlpool at 100 °C 10 min 4.09 15.9%
35 g Ekuanot35 g Ekuanot Hops Pellet 14.25 Dry Hop 5 days 15.9%
220 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 19.5
Mash volume with grains (equipment estimates 27.7 L) 28.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 49.9 L) 46.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 56.2 L) 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Going into fermentor 50
Total: 66.2  
Equipment Profile Used: System Default
"Chocolate stout" Russian Imperial Stout beer recipe by Naduke. All Grain, ABV 5.78%, IBU 29.3, SRM 50, Fermentables: (Chocolate Wheat, Dark Chocolate Malt, No.19 Floor Malt Maris Otter, Roasted Barley, Dark Munich, Lactose (Milk Sugar)) Hops: (East Kent Goldings, Ekuanot)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-24 03:00 UTC