8L Chocolate Orange Stout Small Batch - Beer Recipe - Brewer's Friend

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8L Chocolate Orange Stout Small Batch

369 calories 32.9 g 0.440 L
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 30 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 8.5 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 369 calories (Per 0.440L)
Carbs: 32.9 g (Per 0.440L)
Created: Wednesday June 15th 2022
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.60 kg Simpsons - Finest Pale Ale Maris Otter2.6 kg Finest Pale Ale Maris Otter 37 5.44 78.3%
275 g Simpsons - Aromatic Malt275 g Aromatic Malt 33 59.99 8.3%
160 g Flaked Barley160 g Flaked Barley 32 4.37 4.8%
100 g Weyermann - Carafa Special Type III100 g Carafa Special Type III 29.9 1399.5 3%
70 g Simpsons - Roasted Barley70 g Roasted Barley 28.52 1599.64 2.1%
115 g Weyermann - Pale Wheat115 g Pale Wheat 36 3.84 3.5%
3,320 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Barth-Haas - Summit16 g Summit Hops Pellet 15 Boil 30 min 46.19 57.1%
12 g Barth-Haas - Summit12 g Summit Hops Pellet 15 Boil 5 min 8.99 42.9%
28 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Bitter Orange peel Water Agt Boil 15 min.
85 g Lactose Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
12 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 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
9 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 67 °C 67 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge 75 °C 75 °C 10 min
4 L Add sparge water until a pre boil volume of 10L has been reached Sparge 75 °C 75 °C 5 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.1
Mash volume with grains 14.3
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 3.1 L) 2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11 L) 10
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 8 L) 8.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8.5 L) 8
Total: 14.2  
Equipment Profile Used: System Default
"8L Chocolate Orange Stout Small Batch" Imperial Stout beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 9.53%, IBU 55.17, SRM 75.18, 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)
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  • Public: Yup, Shared
  • Last Updated: 2022-06-15 09:20 UTC