Rainforest Dark Sweet Stout - 30L - Beer Recipe - Brewer's Friend

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Rainforest Dark Sweet Stout - 30L

225 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 39.6 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Olalekan Makanjuola
Calories: 225 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Monday August 19th 2024
1.067
1.023
5.7%
0.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.84 kg United Kingdom - Maris Otter Pale6.84 kg Maris Otter Pale 38 3.75 72.1%
0.90 kg United Kingdom - Black Patent0.9 kg Black Patent 27 525 9.5%
0.90 kg Viking - Caramel 1000.9 kg Caramel 100 35 50.8 9.5%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 4.2%
0.45 kg Munich Malt0.45 kg Munich Malt 36.8 7.87 4.7%
9.49 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
112.70 g Fuggles112.7 g Fuggles Hops Pellet 4.5 Boil 0 min 100%
112.70 g / 0.00 €
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1.59 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Helsinki water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 25 13 5 15 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 33.2
Mash volume with grains (equipment estimates 30.5 L) 39.5
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 4.4 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 39.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Top off amount 9
Going into fermentor 30
Total: 50  
Equipment Profile Used: System Default
 
Notes

ADDITIONAL ITEMS
2 oz. (57 g) cocoa nibs @ 5 min
8 oz. (227 g) cocoa nibs, at end of 7-day primary
2 lb. (907 g) toasted coconut, at end of 7-day primary
3 vanilla beans, at end of 7-day primary
8 oz. (227 g) lactose, in boil
1 tablet Whirlfloc @ 10 min
1 tsp. yeast nutrient @10 min
Specifications:
Yield: 5 US gal. (18.9 L)

Original Gravity: 1.060 (14.7°P)

Final Gravity: 1.018 (4.6°P)

ABV: 5.7%

IBU: 36

SRM: 48

Directions:
Use carbon-filtered Savannah municipal water from Floridan aquifer. Mash at 152°F (67°C) for approximately 60 min. (I sparged too cold, at 125°F (52°C) and did not get good extraction. Suggest warmer sparge.) Ferment at 65°F (18°C). Grind cocoa nibs in coffee grinder and sterilize with ethanol prior to addition. Soak vanilla beans overnight in ethanol to enhance flavor extraction. If is not sweet enough after secondary, add another 8 oz. (227 g) lactose. (Note that ethanol can be any spirit of your choice.)

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  • Last Updated: 2024-08-19 16:45 UTC