Winter Chocolate Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Winter Chocolate Stout

180 calories 16.7 g 12 oz
brewer logo
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
Similar Recipes

Northern Brewer Chocolate Milk Stout

by Majawat

OG: 1.057 FG: 1.020 ABV: 4.9% IBU: 26

Salted Caramel Stout

by Jonathan Wurth

OG: 1.060 FG: 1.019 ABV: 5.5% IBU: 27

Rachel's Celebration Chocolate Coffee Stout

by fishrout

OG: 1.061 FG: 1.017 ABV: 5.9% IBU: 31

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
 
Notes

Cocoa nibs and vanilla bean were steeped in vodka while the beer was fermenting. This tincture steeped 7 days then added to the fermenter. I let this meld for an additional 7 days then transferred to keg.

The chocolate and vanilla were present on the nose and taste however not as powerful as I was looking for.

The IBU's seemed a bit much when the beer was young but mellowed out over time to a perfect level.

It lacked bitterness of black patent malt.

This beer was very enjoyable especially after week 6.

Next time the tincture will steep in the fermenter for two weeks instead of one and I will add black patent malt to the recipe. Also beer should be left develop for at least 6 weeks before tapping.

Last Updated and Sharing
 
174
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-15 17:26 UTC