Chocolate Orange Stout 500L - Beer Recipe - Brewer's Friend

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Chocolate Orange Stout 500L

314 calories 43.5 g 548 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 540 liters
Post Boil Size: 525 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jake Airey
Calories: 314 calories (Per 548ml)
Carbs: 43.5 g (Per 548ml)
Created: Monday October 7th 2024
1.060
1.025
4.5%
29.7
76.3
5.5
258.35
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
50 kg Crisp Malting - Extra Pale Ale Malt50 kg Extra Pale Ale Malt £ 0.84 / kg
£ 41.75 		38 3.04 43.5%
15 kg Crisp Malting - Chocolate Malt15 kg Chocolate Malt £ 0.95 / kg
£ 14.18 		32.66 1199.36 13%
25 kg Crisp Malting - Wheat Malt25 kg Wheat Malt £ 0.75 / kg
£ 18.63 		37.26 3.84 21.7%
25 kg Lactose (Milk Sugar)25 kg Lactose (Milk Sugar) - (late boil kettle addition) £ 1.68 / kg
£ 42.00 		41 1.17 21.7%
115 kg / £ 116.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g Charles Faram - Chinook400 g Chinook Hops £ 19.97 / kg
£ 7.99 		Leaf/Whole 13 Boil 60 min 25.77 44.4%
500 g Charles Faram - Chinook500 g Chinook Hops £ 19.97 / kg
£ 9.99 		Leaf/Whole 13 Hop Stand at 80 °C 10 min 3.9 55.6%
900 g / £ 17.97
 
Other Ingredients
Amount Name Cost Type Use Time
2 L Hypoquest £ 1.00 / l
£ 2.00 		Other Mash 0 min.
3 L Percid £ 1.96 / l
£ 5.88 		Other Mash 0 min.
1 kg Sweet Orange Peel £ 11.95 / kg
£ 11.95 		Flavor Whirlpool 9 min.
400 g Orang tea £ 0.05 / g
£ 20.00 		Flavor Kegging 0 min.
0.20 L orange flavouring £ 160.00 / L
£ 32.00 		Other Secondary 1 days
£ 71.83
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
£ 52.00 / each
£ 52.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 3685 B cells required
£ 52.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Norwich, UK (Anglian Water NR2)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
200 L Strike 77 °C 67 °C 60 min
400 L Fly Sparge 80 °C 80 °C --
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 510.2 L. Suggest reducing initial water volume to 28.95 L and adding 464.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 239.4 L 180
Strike water volume at mash thickness of 2 L/kg 180
Mash volume with grains 239.4
Grain absorption losses -90
Remaining sparge water volume (equipment estimates 404.7 L) 450.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 493.8 L) 540
Volume increase from sugar/extract (late additions) 16.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume (equipment estimates 502.5 L) 525
Hops absorption losses (whirlpool, hop stand) -2.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 522.5 L) 500
Total: 630.9  
Equipment Profile Used: System Default
"Chocolate Orange Stout 500L" Sweet Stout beer recipe by Jake Airey. All Grain, ABV 4.5%, IBU 29.67, SRM 76.31, Fermentables: ( Extra Pale Ale Malt, Chocolate Malt, Wheat Malt, Lactose (Milk Sugar)) Hops: (Chinook) Other: (Hypoquest, Percid, Sweet Orange Peel, Orang tea, orange flavouring)
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  • Last Updated: 2024-11-11 08:09 UTC