Chocolate & Coffee Stout vers.2 - Beer Recipe - Brewer's Friend

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Chocolate & Coffee Stout vers.2

297 calories 27.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.94 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave & Phil's Good Beer
Calories: 297 calories (Per 500ml)
Carbs: 27.6 g (Per 500ml)
Created: Sunday November 26th 2023
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Andy142 Chocolate Oatmeal Stout (peanut butter & vanilla )

by Andy142

OG: 1.069 FG: 1.014 ABV: 7.2% IBU: 29

1.064
1.013
6.7%
31.5
43.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Innomalt - Pale Ale Malt 2-row4 kg Pale Ale Malt 2-row $ 0.00 / kg
$ 0.00 		36.8 2.3 62.6%
493 g American - Chocolate493 g American - Chocolate $ 0.00 / g
$ 0.00 		29 350 7.7%
200 g United Kingdom - Black Patent200 g Black Patent - (late mash tun addition) $ 0.00 / g
$ 0.00 		27 525 3.1%
500 g German - CaraMunich II500 g German - CaraMunich II $ 0.00 / kg
$ 0.00 		34 46 7.8%
700 g Flaked Oats700 g Flaked Oats 33 2.2 10.9%
500 g Rice Hulls500 g Rice Hulls 0 0 7.8%
6,393 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Magnum19 g Magnum Hops Pellet 12 Boil at 100 °C 60 min 29.6 38.8%
15 g Tettnanger15 g Tettnanger Hops $ 0.00 / g
$ 0.00 		Pellet 2 Boil at 100 °C 15 min 1.93 30.6%
15 g Tettnanger15 g Tettnanger Hops Pellet 2 Boil 0 min 30.6%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Cacao Nibs Flavor Secondary 6 days
50 g Coffee Flavor Secondary 6 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 69.3 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 75 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 13.1 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 22.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 19.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

50g steeped espresso coffee in cold water overnight in the fridge.

Mash on the higher range.

PH souldn't be too low. Use baking soda in adjust up.

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  • Last Updated: 2024-02-11 17:09 UTC
  • Snapshot Created: 2023-11-26 12:44 UTC