Creamy Chocolate Razz Stout IV - Beer Recipe - Brewer's Friend

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Creamy Chocolate Razz Stout IV

294 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pohlman & Brady
Calories: 294 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Sunday October 24th 2021
1.088
1.023
8.6%
52.6
40.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Great Western - Northwest Pale Ale Malt7 lb Northwest Pale Ale Malt 37 3 40.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 17.4%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 11.6%
1 lb Briess - DME Golden Light1 lb DME Golden Light - (late boil kettle addition) 44.6 4 5.8%
1 lb Weyermann - Chocolate Wheat1 lb Chocolate Wheat 34.8 415 5.8%
1 lb Viking - Cookie Malt1 lb Cookie Malt 37 25.4 5.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.8%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2.9%
4 oz German - Carafa III4 oz Carafa III 32 535 1.4%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose 42 0.5 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 16 Boil at 212 °F 90 min 52.58 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Other 5 min.
5 lb Raspberry Flavor Secondary 10 days
2 each Vanilla Bean Flavor Secondary 10 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add hops at start of boil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.65 gal Infusion -- 167 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.64 18.6  
Mash volume with grains 5.74 23  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.21 16.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

Goal is to have 7 gallons 1.072 SG wort at start of boil.

When adding dextrose, we chose to add it 30min into 90min boil. Be sure to add sugar in 5 minute intervals to prevent boil from rumbling and dropping temp. We added 2lbs all st once and had it drop below 200° and lost significant time getting back to boil.

Add Dry Malt Extract (DME) if SG is low, or may want to wiat until the beer is in the fermenter. If you wait to add DME, be sure to add it after fermentation begins to calm down.

If water is soft, hold off on adding roasted grains and British Crystal Malts until 15min of mash

Added 16oz of Lactose Sugar, needs to be whirlpooled. Can be done 15 min prior to flame out. Will need to be whirlpooled with no rumbling boil. OR we can do it at flame out. See page 55 bottom of 2nd paragraph. I prefer to try the first option.

Vanilla beans to be cut into 1 inch segments and soak in Angel's Envy Bourbon until ready to add to secondary.

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  • Last Updated: 2021-11-03 05:36 UTC