CU Choc-chili stout 2021 - Beer Recipe - Brewer's Friend

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CU Choc-chili stout 2021

257 calories 25.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 257 calories (Per 330ml)
Carbs: 25.9 g (Per 330ml)
Created: Thursday September 30th 2021
1.083
1.020
8.3%
31.2
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Muntons - Maris Otter4.5 kg Maris Otter 38 2.3 52.5%
150 g Bestmalz - BEST Roasted Barley150 g BEST Roasted Barley 30 480 1.7%
200 g American - Caramel / Crystal 80L200 g Caramel / Crystal 80L 33 80 2.3%
250 g Crisp Malting - Chocolate Malt250 g Chocolate Malt 32.66 450 2.9%
125 g American - Black Malt125 g Black Malt 28 500 1.5%
0.50 kg Flaked Barley0.5 kg Flaked Barley - (late boil kettle addition) 32 2.2 5.8%
350 g Viking - Chocolate Light350 g Chocolate Light 32 150 4.1%
1.50 kg Briess - CBW® Golden Light 1.5 kg CBW® Golden Light 41 4 17.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.7%
8,575 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 60 min 20.09 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 15 min 11.07 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp MM Klar Fining Boil 15 min.
100 g chocolate 90% Flavor Boil 10 min.
50 g Cocao Nibs Flavor Boil 10 min.
100 g crushed coffee beans Flavor Whirlpool 0 min.
25 g Chili mild Flavor Primary 9 days
25 g Chili stark Flavor Primary 9 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3/4 C to 2C H2O       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 15 30 40 165
60% Distilled Water to 40% Source Water
0.66 tsp Baking Soda & 0.99 tsp Epsom Salts
per 10 Gal Total H2O.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L H2O to 77C to hit temp Infusion 75 °C 67 °C 60 min
15 L Collect 26,5 l Wort Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.2
Mash volume with grains 25.9
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 15 L) 12.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 29.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

Preheat Igloo to 140-150 F
11.5 Qt strike water @ 170 F to hit 152 F temp.
Hold 60 min.
Add 10 Qt H2O @ 190 F to hit 168 F temp
Hold 15 min.
Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort.
Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times.
Chill to 65-70 F
Aerate 60 sec & Pitch yeast
Ferment @ 68 F 14 days.
Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O.
Est OG 1.062 Act OG
Est FG 1.018 Act FG
Est ABV 5.79% ABV
Brewed 03-29-2015
Ferment
Bottle
Ready




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  • Last Updated: 2022-09-26 15:19 UTC
  • Snapshot Created: 2021-09-30 08:50 UTC