Maple Chocolate Stout - Beer Recipe - Brewer's Friend

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Maple Chocolate Stout

231 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.01 gallons
Post Boil Size: 10.01 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamie Beerman
No Chill: 30 minute extended hop boil time
Calories: 231 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Sunday October 17th 2021
1.075
1.018
8.0%
37.9
35.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb US - Pale 2-Row16.5 lb Pale 2-Row 37 1.8 55.5%
4 lb Weyermann - Vienna Malt4 lb Vienna Malt 37 3.5 13.4%
3.75 lb American - Caramel / Crystal 120L3.75 lb Caramel / Crystal 120L 33 120 12.6%
2 lb Grain Millers - Flaked Oats2 lb Flaked Oats 34.6 1.5 6.7%
1.75 lb American - Dark Chocolate1.75 lb Dark Chocolate 29 420 5.9%
1 lb Maple Syrup1 lb Maple Syrup 30 35 3.4%
0.75 lb The Swaen - Blackswaen Black0.75 lb Blackswaen Black 33.6 125 2.5%
29.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Fuggles3 oz Fuggles Hops Pellet 4.5 Boil 60 min 29.6 75%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.31 25%
4 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
3.33 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
69.8 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
2.4 gal Mash Infusion -- 149 °F 60 min
16.3 gal Mash out Temperature -- 169 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.88 gal (59.51 qt). Suggest reducing strike water volume to 9.7 gal (38.8 qt) and adding 2.88 gal (11.51 qt) sparge/top-off. 12.58 50.3  
Strike water volume at mash thickness of 1.75 qt/lb 12.58 50.3  
Mash volume with grains 14.88 59.5  
Grain absorption losses -3.59 -14.4  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 2.19 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 11.01 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.01 40  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 10 40  
Total: 14.76 59.1
Equipment Profile Used: System Default
 
Notes

Maple syrup added at the end of the boil makes the body smooth and creamy, and the English style yeast tops it off with a frothy tan head.

Malt bill imperial units:
3.5 lbs Pale 2-Row
1.0 lbs Chocolate
0.5 lbs Black Patent
0.5 lbs Crystal 15L

Used corn sugar for priming bottles instead of maple syrup.

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  • Last Updated: 2021-10-29 16:07 UTC