Dr Wong's Chocolate Coffee Stout - Beer Recipe - Brewer's Friend

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Dr Wong's Chocolate Coffee Stout

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.3 liters
Post Boil Size: 31.29 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.151 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday November 24th 2021
1.094
1.032
8.2%
52.3
44.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg Thomas Fawcett - Golden Promise Pale Ale Malt16 kg Golden Promise Pale Ale Malt 36.8 2.65 72.4%
1.25 kg Weyermann - Munich Type I1.25 kg Munich Type I 38 6 5.7%
1.25 kg Weyermann - Munich Type II (Dark)1.25 kg Munich Type II (Dark) 37 10 5.7%
1 kg Weyermann - CaraAroma1 kg CaraAroma 36 140 4.5%
0.75 kg United Kingdom - Chocolate0.75 kg Chocolate 34 425 3.4%
0.60 kg Weyermann - Carafa III0.6 kg Carafa III 32 525 2.7%
0.50 kg Gladfield - Big O, Malted Oats0.5 kg Big O, Malted Oats 27.5 2.28 2.3%
0.75 kg Gladfield - Sour Grapes Malt Acid0.75 kg Sour Grapes Malt Acid 12.4 2.03 3.4%
22.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Charles Faram - NZ Pacific Jade40 g NZ Pacific Jade Hops Pellet 13 Boil 60 min 21.16 33.3%
40 g Columbus40 g Columbus Hops Pellet 15 Boil 45 min 22.41 33.3%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 30 min 8.76 33.3%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.52 g Baking Soda Water Agt Mash 0 min.
1.04 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.35 g Table Salt Water Agt Mash 0 min.
17.35 g Chalk Water Agt Mash 0 min.
1.59 g Epsom Salt Water Agt Mash 0 min.
5.61 g Gypsum Water Agt Mash 0 min.
1.04 g Magnesium Chloride Water Agt Mash 0 min.
0.13 g Baking Soda Water Agt Sparge 0 min.
0.26 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
0.09 g Table Salt Water Agt Sparge 0 min.
0.02 g Chalk Water Agt Sparge 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2.17 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Ardmore A Block - Auckland Water Report 2016-2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 12 19 53 300
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
73.9 L Protein Rest Strike 20 °C 55 °C 60 min
Infusion 55 °C 68 °C --
34.8 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 80.89 L. Suggest reducing strike water volume to 30.81 L and adding 35.49 L sparge/top-off. 66.3
Strike water volume at mash thickness of 3 L/kg 66.3
Mash volume with grains (equipment estimates 62.2 L) 80.9
Grain absorption losses -22.1
Remaining sparge water volume 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.4 L) 64.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 31.3
Top off amount 18.7
Going into fermentor 50
Total: 87.3  
Equipment Profile Used: System Default
 
Notes

Coffee/cacoa in steeped for 5-7days. Would mash at higher temp maybe 68-69.

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  • Last Updated: 2021-11-29 08:01 UTC