BLACK A$& CHOCOLATE STOUT - Beer Recipe - Brewer's Friend

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BLACK A$& CHOCOLATE STOUT

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 120 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 120 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: LAB TEAM
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday January 24th 2022
1.060
1.011
6.4%
41.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
189.87 lb American - Pale 2-Row - Toasted189.87 lb Pale 2-Row - Toasted 33 30 68.7%
32.91 lb Briess - Roasted Barley32.91 lb Roasted Barley 33.1 300 11.9%
27 lb American - Chocolate27 lb Chocolate 29 350 9.8%
12.95 lb Weyermann - Carafa Special Type II12.95 lb Carafa Special Type II 29.9 425 4.7%
13.77 lb Weyermann - Caramunich Type 213.77 lb Caramunich Type 2 34 45 5%
276.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Magnum16 oz Magnum Hops Pellet 15 Boil 70 min 37.42 50%
16 oz Fuggles16 oz Fuggles Hops Leaf/Whole 4.5 Boil 10 min 3.58 50%
32 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 tbsp Gypsum Water Agt Mash 0 min.
3.80 tbsp Lactic acid Water Agt Mash 0 min.
18 lb Lactose Flavor Boil 20 min.
6.50 lb Corn Sugar Flavor Boil 15 min.
9 lb Cocoa powder Flavor Boil 0 min.
0.30 lb Franks Chocolate Flavor Boil 0 min.
10 tbsp Yeast Nutrient Other Boil 10 min.
10 tbsp amaylse enzyme Other Mash 0 min.
10 tbsp Yeast Nutrient Other Primary 0 min.
2 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4.50 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2. Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5.2-5.6 ph for best results
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
CONSISTENTLY 152f @ 60 minutes -- 152 °F 60 min
MASH OUT -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 122.95 gal (491.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 110.95 gal (443.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 125.81 gal (503.23 qt) 103.69 414.8  
Strike water volume at mash thickness of 1.5 qt/lb 103.69 414.8  
Mash volume with grains 125.81 503.2  
Grain absorption losses -34.56 -138.3  
Remaining sparge water volume (equipment estimates 54.08 g | 216.3 qt) 61.13 244.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 122.95 g | 491.8 qt) 130 520  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -1.2 -4.8  
Post boil Volume 120 480  
Going into fermentor 120 480  
Total: 164.81 659.3
Equipment Profile Used: System Default
 
Notes

COLD STEEP ALL DARK GRAINS FOR MINIMUM 24hrs-48hrs MAX

RAISE FERMENTATION TEMP TO 72F WHEN FERMENTATION IS COMPLETE and hold thsat temp for a COMPLETE 2 DAYS BEFORE COLD CRASHING FOR DIACETYL REST. Then crash cool and send to bright tank for conditioning for idealy 7 days

HARVEST YEAST MINIMUM 48 HRS MAXIMUM 72hrs

PITCH 4.5kg of LAB NOTTINGHAM LIQuID YEAST

MASH REST FOR 30 MINUTES min. 1 hour max

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  • Last Updated: 2022-01-25 03:44 UTC