Picobrew Orange Chocolate Stout - Beer Recipe - Brewer's Friend

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Picobrew Orange Chocolate Stout

237 calories 20.8 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.15 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Sunday April 28th 2024
1.072
1.013
7.8%
20.9
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.91 lb Briess - LME Golden Light1.91 lb LME Golden Light 35 4 84.5%
1.91 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Dingemans - Special B0.25 lb Special B 33.1 125 11.1%
0.10 lb Weyermann - Carafa Special Type III0.1 lb Carafa Special Type III 29.9 525 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Hallertau Mittelfruh3 g Hallertau Mittelfruh Hops Pellet 2.8 Boil at 203 °F 60 min 4.26 18.8%
3 g BSG - German Hallertau Mittelfrüh3 g German Hallertau Mittelfrüh Hops Pellet 2.8 Boil at 203 °F 30 min 3.27 18.8%
10 g Citra10 g Citra Hops Pellet 13.2 Boil at 203 °F 5 min 13.34 62.5%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Sweet Orange Peel Flavor Boil 15 min.
0.80 oz Cacao Nibs Flavor Secondary 14 days
0.10 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.82 psi       Temp: 40 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal steep grains Temperature 153 °F 153 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.4 g | 9.6 qt) 1.03 4.1  
Mash volume with grains (equipment estimates 2.4 g | 9.6 qt) 1.06 4.2  
Grain absorption losses (steeping) -0.04 -0.2  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.15 4.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1 4  
Going into fermentor 1 4  
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: 1.03 4.1
Equipment Profile Used: System Default
 
Notes

1) 1.5 gal heat to 153F
2) Steep grain 45 mins
3) Remove grains (~1.15 gal in step filter)
4) Add LME, Heat to 203F (low rolling boil @ 5000ft)
5) Add .1 oz hops (60min)
6) Add .1 oz hops (30min)
7) Add .2 oz orange peel (15 min)
8) Add 0.25 oz Citra hops and whrilfloc (5 min)
9) Sanitize fermentor
10) Chill wort
11) Add wort to ferm
12) Add yeast when temp is ~80F
13) Shake the hell out of it (oxiginate)
14)Take gravity reading (1.072 goal)
15) Ferm for one week 68F
16)Take gravity reading. (1.013)
17) rack to secondary vessel
18) sanitize cacao bag, add nibs to bag, age for 2 weeks in secondary

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  • Last Updated: 2024-07-06 21:19 UTC