Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

256 calories 30.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jason Thomas
Calories: 256 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Friday October 29th 2021
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1.076
1.025
6.7%
53.6
40.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 55.7%
1.75 lb German - Carapils1.75 lb Carapils 35 1.3 8.9%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 7.6%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 8.9%
16 oz Lactose (Milk Sugar)16 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.1%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.8%
4 oz American - Blackprinz4 oz Blackprinz 36 500 1.3%
1.50 lb Munich Malt1.5 lb Munich Malt 36.8 7.87 7.6%
0.25 lb Bairds - Roasted Barley0.25 lb Roasted Barley 33 600 1.3%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Mount Hood1.75 oz Mount Hood Hops Pellet 4.8 Boil 60 min 27.05 50%
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.11 35.7%
0.50 oz Admiral0.5 oz Admiral Hops Pellet 14.5 Boil 10 min 8.46 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Cocao Nibs Flavor Boil 5 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6.51 ml Lactic acid Water Agt Mash 1 hr.
10 oz Vanilla Bean Spice Secondary 14 days
3.50 oz chocolate Flavor Boil 5 min.
2.40 oz Cacao Nibs Flavor Primary 0 min.
0.25 each Chocolate extract Spice Secondary 0 min.
7 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 480 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
6 gal Strike 162 °F 156 °F --
Infusion 156 °F 156 °F 60 min
4 gal Fly Sparge 158 °F 171 °F 25 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Mash volume with grains (equipment estimates 8.03 g | 32.1 qt) 8.53 34.1  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 2.11 g | 8.5 qt) 2.06 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
"Chocolate Stout" American Porter beer recipe by Jason Thomas. All Grain, ABV 6.68%, IBU 53.62, SRM 40.64, Fermentables: (Maris Otter Pale, Carapils, Caramel / Crystal 80L, Flaked Oats, Lactose (Milk Sugar), Roasted Barley, Blackprinz, Munich Malt) Hops: (Mount Hood, Fuggles, Admiral) Other: (Cocao Nibs, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, Vanilla Bean, chocolate, Cacao Nibs, Chocolate extract, Chalk, Calcium Chloride (anhydrous))
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  • Last Updated: 2023-11-11 14:27 UTC