Winter Chocolate Stout - Beer Recipe - Brewer's Friend

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Winter Chocolate Stout

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.96 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday October 22nd 2024
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1.055
1.011
5.8%
31.6
37.8
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row - Toasted11 lb Pale 2-Row - Toasted 33 30 83%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.5%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.9%
0.50 lb Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 4.3 Boil 60 min 23.58 66.7%
0.50 oz Artisan - Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 4.3 Boil 30 min 6.04 22.2%
0.25 oz Artisan - Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 4.3 Boil 15 min 1.95 11.1%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Lactose Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
6 oz cocoa nibs Spice Secondary 0 min.
2 each Vanilla Bean Spice Secondary 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1 each Cinnamon Stick Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.4 0 24 56.5 49 62.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.34 gal single infusion Strike 157 °F 152 °F 60 min
mashout Temperature 152 °F 170 °F 10 min
2.68 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.86 27.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.19 g | 12.8 qt) 3.07 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.96 27.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
"Winter Chocolate Stout" Sweet Stout beer recipe by Thomas Murphy. All Grain, ABV 5.83%, IBU 31.57, SRM 37.8, Fermentables: (Pale 2-Row - Toasted, Chocolate, Flaked Barley, Roasted Barley, Caramel / Crystal 60L) Hops: (Styrian Goldings) Other: (Lactose, Whirlfloc, cocoa nibs, Vanilla Bean, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Cinnamon Stick)
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  • Last Updated: 2024-10-31 17:47 UTC