Santa's Nightcap - Imperial Chocolate Oatmeal Stout MoM 2024.IB.r.4 - Beer Recipe - Brewer's Friend

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Santa's Nightcap - Imperial Chocolate Oatmeal Stout MoM 2024.IB.r.4

337 calories 38 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 337 calories (Per 12oz)
Carbs: 38 g (Per 12oz)
Created: Wednesday October 2nd 2024
1.100
1.030
9.1%
65.1
32.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter 36.8 2.4 58.4%
3.50 lb Rahr - Standard 2-Row3.5 lb Standard 2-Row 36.8 1.8 17%
13 oz Briess - Chocolate13 oz Chocolate 25 350 4%
7.70 oz Briess - Victory Malt7.7 oz Victory Malt 34.5 28 2.3%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
3.80 oz Maltodextrin3.8 oz Maltodextrin - (late boil kettle addition) 39 0 1.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 4.9%
20.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4 Boil 60 min 15.54 28%
0.35 oz Nugget0.35 oz Nugget Hops Pellet 13 Boil 60 min 11.78 6.5%
2 oz Willamette2 oz Willamette Hops Pellet 5.2 Boil 60 min 26.93 37.4%
1 oz Willamette1 oz Willamette Hops Pellet 5.2 Boil 25 min 9.36 18.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.6 Boil 5 min 1.45 9.3%
5.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
3 g Pickling Salt Water Agt Mash 1 hr.
8 each Fermcap Water Agt Boil 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
3 each Cinnamon stick Spice Whirlpool 10 min.
8 oz Cacao Nibs Flavor Secondary 0 min.
0.30 g Potassium Metabisulfite Water Agt Secondary 0 min.
4 oz Marshmallow Flavor Extract Flavor Kegging 0 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 517 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Using 100% HyVee RO
***
Yield goal is 5g post-fermentation to Keg.
Assuming 18.2625lb grain, 5.35oz hops, 9.75g total water:
pre-boil target 7.47 g Grain loss 2.28 g
after hops loss 7.27 g Hops loss 0.19 g
post-boil 5.97 g Boil loss 1.31 g
post-chill 5.73 g Chill loss 0.24 g
***
Used source water profile from:
https://www.brewersfriend.com/homebrew/water-profiles
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 6.5g mash-in @162F Infusion 156 °F 154 °F 60 min
3.25 gal Pre-boil target = 7.47g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.8 g | 39.2 qt) 9.99 39.9  
Mash volume with grains (equipment estimates 11.26 g | 45.1 qt) 11.45 45.8  
Grain absorption losses -2.29 -9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29.1 qt) 7.45 29.8  
Volume increase from sugar/extract (late additions) 0.19 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.99 39.9
Equipment Profile Used: System Default
 
Notes

1) Do a 2-step yeast starter, starting 6 DAYS before brew day. Used the brewersfriend calc: https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
2) Add Fermcap prior to boil
3) Add Lactose and Maltose at 10min left
4) Add Candi Syrup at 5min left
5) Chill to 60F
6) Fermentation schedule:

  • 60F for 4 days
  • 64F for 4 days
  • <likely racking now>
  • 68F til finished
    7) Make Cacao bean tincture for 3 days
  • 3 days prior to racking to secondary, roast & soak cocoa nibs
  • bake nibs on cookie sheet @250° for 12 min
  • soak nibs in vodka to cover (12-16 oz), for 3 days
    8) Rack to secondary after Gravity stops crashing, adding Cacao tincture, and PMB. Leave for 7-10 days
    9) Add PMB when kegging
    10) Planning to put on CO2 outside the keezer and carb/age warm (~75F) for 3+ wks until the Dec 11th MoM meeting
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  • Last Updated: 2024-10-15 01:28 UTC