STOUT CHOCOLATE - Beer Recipe - Brewer's Friend

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STOUT CHOCOLATE

3871 calories 484.2 g 6 L
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.37 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 3871 calories (Per 6L)
Carbs: 484.2 g (Per 6L)
Created: Wednesday November 23rd 2022
1.068
1.024
5.8%
20.9
72.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
300 g Castle Malting - Château Vienna300 g Château Vienna 38 5.44 14%
800 g Simpsons - Maris Otter pale800 g Maris Otter pale 38 4.91 37.2%
200 g Weyermann - Carafa Special Type 1 200 g Carafa Special Type 1 29.9 905.81 9.3%
150 g Castle Malting - Château Cafe Light150 g Château Cafe Light 34 238.67 7%
100 g Aromatic100 g Aromatic 33 99.91 4.7%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1.17 9.3%
400 g Flaked Oats400 g Flaked Oats 33 4.37 18.6%
2,150 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.52 66.7%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 10 min 2.35 33.3%
15 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Irish Moss Other Boil 15 min.
0.11 g cocoa nibs Flavor Mash 90 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
6 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 58 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 27.5 g       Temp: 18 °C       CO2 Level: 1.65 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
5.85 L Strike 68 °C 67 °C 60 min
7.56 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.9
Mash volume with grains 7.1
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 9.6 L) 8.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.1  
Equipment Profile Used: System Default
 
Notes

MACERADO MALTAS OSCURAS EN FRIO 24 H
RELACION 4:1 DESCONTADO DEL TOTAL DEL AGUA EMPLEADA

AROMA INTENSO A CHOCOLATE Y CAFE.
ESPUMA COLOR CANELA CLARO CREMOSA FINA Y CON BUENA RETENCIÓN.
SABOR CACAO
AMARGOR MEDIO Y POCO ASTRINGENTE.
MALTOSA Y NO MUY LUPULADA.


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  • Last Updated: 2025-03-05 14:12 UTC