Irish Chocolate Stout - Beer Recipe - Brewer's Friend

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Irish Chocolate Stout

210 calories 24.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Monday February 27th 2023
1.063
1.019
6.2%
29.4
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Traditional Dark4 lb DME Traditional Dark 44.6 30 47.8%
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 11.9%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 11.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 11.9%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 5.5 Boil at 212 °F 60 min 16.16 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.5 Boil at 212 °F 60 min 13.22 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz chocolate nibs Flavor Secondary 7 days
 
Yeast
Fermentis - sa-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
59 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Irish Chocolate Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water is from carbon filtered RO, no other treatments or additions
Taste if any is very clean, dry and with no obvious minerals present
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 154 °F 150 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.24 g | 25 qt) 2.82 11.3  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 2.9 11.6  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.82 11.3
Equipment Profile Used: System Default
 
Notes

Due to the higher gravity, decided to pitch with two packs of yeast; one SA-04 and one Fuggles for additional flavor notes and better attenuation. Fermenting temp is 64-66 F

Addition of Flaked Barley and Maltodextrin should give me good head retention and body/mouth feel, curious as to quantity and wondering did I go to high?

I have used WLP004 before as well as SA-04 both have performed well with a nod to SA-04 as my preferred yeast.

This batch took off with a two to three inch Krausen developing within nine hours after aeration and pitching.

debating now if i want to even use the chocolate nibs, laughing here.

One additional note. The three gallon steeping/partial mash finished at 1.100 then diluted to reach 5 gallons gave me an OG of 1.060 when yeast was added. Missed my mark slightly

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  • Last Updated: 2023-02-27 18:12 UTC