Dark Chocolate Stout II - Beer Recipe - Brewer's Friend

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Dark Chocolate Stout II

349 calories 42.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 349 calories (Per 12oz)
Carbs: 42.3 g (Per 12oz)
Created: Saturday October 15th 2022
1.103
1.035
9.0%
37.2
48.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 77.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.5%
22 oz Crisp Malting - Pale Chocolate22 oz Pale Chocolate 32.7 220 6.2%
7 oz American - Black Malt7 oz Black Malt 28 500 2%
9 oz Simpsons - DRC9 oz DRC 34.7 115 2.5%
7 oz Crisp Malting - Brown Malt7 oz Brown Malt 32.7 65 2%
7 oz Honey Malt7 oz Honey Malt 37 25 2%
4 oz German - Carafa III4 oz Carafa III 32 535 1.1%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 0.8%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.7%
353 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 4.5 First Wort 60 min 32.59 62.5%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Whirlpool 5 min 4.6 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
8 g Epsom Salt Water Agt Mash 0 min.
3 g Canning Salt Water Agt Mash 0 min.
14 g Chalk Water Agt Mash 0 min.
5 oz Cocao Nibs Flavor Secondary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
152.1 18.1 27.1 196.9 71.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Steeping 155 °F 155 °F 60 min
26 qt Fly Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.27 33.1  
Mash volume with grains 10.04 40.2  
Grain absorption losses -2.76 -11  
Remaining sparge water volume 1.88 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 10.16 40.6
Equipment Profile Used: System Default
 
Notes

Be sure to use Crisp Pale Chocolate to get more chocolate flavor rather than espresso and roasty flavors

Roast cocoa nibs 5-10 minutes at 300F until oven smells very chocolaty while racking into secondary, add nibs right out of oven.

May add 1/2 post of dark roast coffee in last 5 minutes of boil

3.5 oz Maltodextrin last 10-15 minutes boil to improve mouthfeel
Sub Lactose for a more milk chocolate flavor

May use 75 minute boil to provide more caramel flavor

May use English Ale yeast for more residual sugar for fuller flavor and mouthfeel

Standard 2 week ferment

May increase black malt up to 5% for more dark chocolate flavor

May use East Kent Golding rather than Fuggle. Fuggle used here as this is the base for a adding some mint as well.

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  • Last Updated: 2022-10-15 16:47 UTC