Choc'Stein - Beer Recipe - Brewer's Friend

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Choc'Stein

182989 calories 21087.8 g 330 L
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182989 calories (Per 330L)
Carbs: 21087.8 g (Per 330L)
Created: Thursday April 14th 2022
1.059
1.018
5.4%
19.8
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 67.2%
0.40 kg Gladfield - Chocolate Malt0.4 kg Chocolate Malt 24 488 6.1%
0.30 kg Weyermann - Special W0.3 kg Special W 33.6 115 4.6%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.6%
0.25 kg New Zealand - Roast Barley0.25 kg Roast Barley 32.7 736.04 3.8%
0.20 kg Gladfield - Brown Malt0.2 kg Brown Malt 34 90.36 3.1%
0.20 kg New Zealand - Rolled Oats0.2 kg Rolled Oats 12.4 1.4 3.1%
0.30 kg German - Carafa III0.3 kg Carafa III 32 535 4.6%
0.20 kg New Zealand - Dark Chocolate Malt0.2 kg Dark Chocolate Malt 32.7 659.9 3.1%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.2 60%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 3.56 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.45 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
0.30 g Irish Moss Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
1.44 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1.30 g Gypsum Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
2Toes Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 70 °C 68 °C 60 min
8 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.7
Mash volume with grains 24
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 16.8 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 35.5  
Equipment Profile Used: System Default
"Choc'Stein" Dry Stout beer recipe by DrCajunstyle. All Grain, ABV 5.36%, IBU 19.75, SRM 50, Fermentables: (Maris Otter Pale, Chocolate Malt, Special W, Medium Crystal Malt, Roast Barley, Brown Malt, Rolled Oats, Carafa III, Dark Chocolate Malt) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Irish Moss, Yeast Nutrient)
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  • Last Updated: 2022-04-15 00:25 UTC