Brew Fort Choco Orange Stout - Beer Recipe - Brewer's Friend

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Brew Fort Choco Orange Stout

253 calories 26 g 12 oz
Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 3.8 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Saturday July 13th 2024
1.076
1.019
7.5%
19.4
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Briess - LME Traditional Dark9.9 lb LME Traditional Dark 35 30 83.2%
9.90 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Crisp Malting - Brown Malt0.5 lb Brown Malt 32.7 65 4.2%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L 33.1 77 8.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Kent Goldings2 oz Kent Goldings Hops Pellet 3.3 Boil at 203 °F 30 min 11.62 50%
1 oz Comet1 oz Comet Hops Pellet 11.2 Boil at 203 °F 3 min 3.19 25%
1 oz Artisan - Galaxy1 oz Galaxy Hops Pellet 16.1 Boil at 203 °F 3 min 4.59 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Spice Boil 15 min.
4 oz Cacao Nibs Flavor Secondary 14 days
0.50 each Whirlfloc Fining Boil 15 min.
2 tsp Burton Salts Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Grain Steep Temperature 153 °F 153 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.86 g | 19.4 qt) 3.71 14.8  
Mash volume with grains (equipment estimates 4.86 g | 19.4 qt) 3.87 15.5  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.84 3.4  
Pre boil volume (equipment estimates 5.45 g | 21.8 qt) 4.3 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 3.8 15.2  
Top off amount 1.2 4.8  
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: 4.91 19.6
Equipment Profile Used: System Default
 
Notes

1) Add 3.8gal (486 fl oz) water in a pot with 2 tsp burton salts

2) Steep grains for 45 mins @ 153F

3) Remove grains (3.55 gal remaining in pot)

4) Add Traditional Dark LME to pot (4.3gal in pot)

5) Bring to a low rolling boil (203f at 5000ft)

6) At 30 mins into the 60 min boil, add 2oz Kent Golding hops

7) At last 15 min of boil, add 1/2 whirlfloc tab and 1 oz orange peel

8) At the last 3 mins of boil, add 1oz comet/1oz galaxy hops

9) Sanitize fermenter/airlock

10) Add 10lbs of ice to fermenter bucket(1.2 gal water), Add wort to fermenter. (5 gal total with -.5 gal boil off in pot)

11) Add S-04 yeast when temp has dropped below 80F

12) Cap/Shake the hell out of fermenter.

13) Take gravity reading when ice has melted (target 1.076)

14) Ferment for one week at 72F. When bubbling has stopped in airlock, take gravity measurement (target 1.019)

15) Sanitize grain bag for cacao nibs, add cacao nibs to sanitized bag, add bag to secondary fermenter. (you can reuse the nylon grain steeping bag)

16) Rack beer from primary to secondary fermenter. Avoid sucking up turb from bottom of fermenter.

17) Age beer on nibs for 14 days

18) Rack to bottling bucket with 5oz dextrose, mix well.

19) Bottle and age bottles for 1 week at room temp to carbonate/condition

20) Chill and enjoy. Keep in fridge keep yeast dormant.

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  • Last Updated: 2024-07-13 19:21 UTC