Big Scott's Chocolate Cherry Ice cream stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Big Scott's Chocolate Cherry Ice cream stout

206 calories 27.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Wednesday September 6th 2023
Similar Recipes

Milk Stout (Mama's Milk Stout)

by SonnyK85

OG: 1.057 FG: 1.023 ABV: 4.5% IBU: 21

The Milkman's Kid

by StevenMcIPA

OG: 1.058 FG: 1.018 ABV: 5.2% IBU: 22

1.061
1.024
4.8%
22.6
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 49%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 16.3%
0.75 lb American - Blackprinz0.75 lb Blackprinz 36 500 6.1%
2 lb Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L 35.4 60 16.3%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 12.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.8 Boil 15 min 8.42 42.9%
1 oz Phoenix1 oz Phoenix Hops Pellet 10 Aroma 10 min 14.14 57.1%
1.75 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.1 oz       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
266 63 100 100 631 159
Berton water salt and 100 mg/l table salt
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Brewers best chocolate and cherry extract at bottling

Last Updated and Sharing
 
212
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-06 06:52 UTC