Chocolate Orange Stout - Brew it Bru - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Chocolate Orange Stout - Brew it Bru

306 calories 26.4 g 0.440 L
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 30 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 23.1 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 306 calories (Per 0.440L)
Carbs: 26.4 g (Per 0.440L)
Created: Tuesday June 14th 2022
Similar Recipes

Stout

by Hanuman

OG: 1.088 FG: 1.020 ABV: 8.9% IBU: 56

[화술] HS.Imperial Chocolate Milk Stout

by 프로이니

OG: 1.100 FG: 1.026 ABV: 9.7% IBU: 50

1.075
1.013
8.1%
58.5
74.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Simpsons - Finest Pale Ale Maris Otter5 kg Finest Pale Ale Maris Otter 37 5.44 71.2%
750 g Simpsons - Aromatic Malt750 g Aromatic Malt 33 59.99 10.7%
500 g Flaked Barley500 g Flaked Barley 32 4.37 7.1%
250 g Weyermann - Carafa Special Type III250 g Carafa Special Type III 29.9 1399.5 3.6%
175 g Simpsons - Roasted Barley175 g Roasted Barley 28.52 1599.64 2.5%
350 g Weyermann - Pale Wheat350 g Pale Wheat 36 3.84 5%
7,025 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Barth-Haas - Summit40 g Summit Hops Pellet 15 Boil 30 min 50.32 61.5%
25 g Barth-Haas - Summit25 g Summit Hops Pellet 15 Boil 5 min 8.16 38.5%
65 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Bitter Orange Peel Flavor Boil 15 min.
250 g Lactose Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
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
20 L Add your malts gradually and stir in welll, ensuring there are no clumps and that every grain is wet. Strike 64 °C 64 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge Temperature 75 °C 75 °C 10 min
10 L Add sparge water until a pre boil volume of 23L has been reached Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 19.7
Mash volume with grains 24.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 11.5 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 23.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.1 L) 20.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.4 L) 20.1
Total: 31  
Equipment Profile Used: System Default
"Chocolate Orange Stout - Brew it Bru" Imperial Stout beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 8.09%, IBU 58.48, SRM 74.52, Fermentables: (Finest Pale Ale Maris Otter, Aromatic Malt, Flaked Barley, Carafa Special Type III, Roasted Barley, Pale Wheat) Hops: (Summit) Other: (Bitter Orange Peel, Lactose)
Last Updated and Sharing
 
333
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-15 08:26 UTC