Cocoa Puffs - Beer Recipe - Brewer's Friend

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Cocoa Puffs

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Saturday October 9th 2021
1.064
1.020
5.7%
35.8
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale Ale18 lb Pale Ale 37 3.5 66.7%
2 lb American - Dark Chocolate2 lb Dark Chocolate 29 420 7.4%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 7.4%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 11.1%
1 lb Munich - 60L1 lb Munich - 60L 33 60 3.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Leaf/Whole 10.5 Boil 60 min 15.86 25%
1 oz Yakima Chief Hops - US Golding1 oz US Golding Hops Leaf/Whole 4.9 Boil 60 min 7.4 25%
0.50 oz ctz0.5 oz ctz Hops Leaf/Whole 10.5 Boil 30 min 6.1 12.5%
0.50 oz Yakima Chief Hops - US Golding0.5 oz US Golding Hops Leaf/Whole 4.9 Boil 30 min 2.84 12.5%
0.50 oz CTZ0.5 oz CTZ Hops Leaf/Whole 10.5 Boil 10 min 2.88 12.5%
0.50 oz Yakima Chief Hops - US Golding0.5 oz US Golding Hops Leaf/Whole 4.9 Boil 5 min 0.74 12.5%
4 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
9.1 gal Strike 164 °F 152 °F 60 min
4.9 gal Sparge 172 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 9.1 36.4  
Mash volume with grains 11.18 44.7  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 7.72 g | 30.9 qt) 7.4 29.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.32 g | 53.3 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes

Cocoa Puffs is an Milk Stout recipe copying the malt and hop bill (roughly) of Left-hand Brewing with the exception of adding flaked corn instead of flaked barley.
Why corn you ask? Since milk stout was originally made as a breakfast drink for dockworkers in England, I wanted to put an American twist on the beverage to reflect my favorite cereal milk to drink growing up. Hopefully, this recipe will create a beer that tastes like a bowl of cocoa puff cereal!

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  • Last Updated: 2021-10-11 13:31 UTC