Chocolate Stout - Beer Recipe - Brewer's Friend

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Chocolate Stout

239 calories 29.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barton Brewing
Calories: 239 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Sunday September 24th 2023
1.071
1.025
6.1%
22.6
39.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Maris Otter Pale8.5 lb Maris Otter Pale 38 3.75 56.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 20.1%
12 oz Crisp Malting - Pale Chocolate12 oz Pale Chocolate 32.7 220 5%
8 oz American - Midnight Wheat Malt8 oz Midnight Wheat Malt 33 550 3.3%
5 oz Brown Malt5 oz Brown Malt 34 90.36 2.1%
5 oz Honey Malt5 oz Honey Malt 37 25 2.1%
7 oz American - Caramel / Crystal 80L7 oz Caramel / Crystal 80L 33 80 2.9%
4 oz German - Carafa II4 oz Carafa II 32 425 1.7%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
6.40 oz Maltodextrin6.4 oz Maltodextrin - (late boil kettle addition) 39 0 2.7%
239.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.57 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.01 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
5.50 oz Cacao Nibs Flavor Secondary 7 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 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-
151 22 43 200 65 0
water should be:
Ca 151, Mg 22, Na 43, Cl 200, So4 65
pH 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.63 gal Strike -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.01 g | 36 qt) 8.51 34  
Mash volume with grains (equipment estimates 10.14 g | 40.5 qt) 9.63 38.5  
Grain absorption losses -1.76 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.51 34
Equipment Profile Used: System Default
"Chocolate Stout" American Stout beer recipe by Barton Brewing. BIAB, ABV 6.09%, IBU 22.57, SRM 39.65, Fermentables: (Maris Otter Pale, Flaked Oats, Pale Chocolate, Midnight Wheat Malt, Brown Malt, Honey Malt, Caramel / Crystal 80L, Carafa II, Lactose (Milk Sugar), Maltodextrin) Hops: (East Kent Goldings) Other: (Whirlfloc, Cacao Nibs, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2023-09-30 22:58 UTC