Miso Choco stout - Beer Recipe - Brewer's Friend

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Miso Choco stout

161 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benny Tong
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday February 10th 2025
1.052
1.016
4.8%
19.2
27.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pilsner7 kg Pilsner 37 1.8 68%
0.80 kg Crisp Malting - Crystal 60L0.8 kg Crystal 60L 33.1 60 7.8%
0.50 kg German - Chocolate Wheat0.5 kg Chocolate Wheat 31 413 4.9%
0.50 kg Crisp Malting - Pale Chocolate0.5 kg Pale Chocolate 32.7 220 4.9%
1.50 kg Briess - DME Pilsen Light1.5 kg DME Pilsen Light 43 2 14.6%
10.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Barth-Haas - East Kent Golding7 g East Kent Golding Hops Pellet 5.5 Boil 60 min 2.11 21.9%
25 g Yakima Valley Hops - Idaho 725 g Idaho 7 Hops Pellet 12.5 Boil 60 min 17.1 78.1%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g white miso Flavor Boil 10 min.
1 kg indonesia cocao powder Flavor Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
3.86 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
AEB - Fermoale AY4
Amount:
20 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 209.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.26 L Strike 76 °C 70 °C 60 min
20 L Sparge 85 °C 80 °C --
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.86 L. Suggest reducing initial water volume to 45.4 L and adding 6.46 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 32.6
Mash volume with grains 38.4
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 28 L) 23.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 51.9 L) 47
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 46
Going into fermentor 46
Total: 55.7  
Equipment Profile Used: System Default
 
Notes

21/3/2025
Choco stout brew day
Mash in 10:30 10:35
Rest at 72c 10:35 1150
Heat up to 80c 1150 1155
Recirculating 1155 12:15
First running 12:15 12:19
Sparge and running total 18 liter 12:19 12:40
Final running 12:40 13:10
Boil 13:40
Whirl 15:05 1520
Chill 1520 1610
Cast out 1610 1625
choco stout cast out 22 liter + 5 liter (4 liter water +400 gram choco powder and 750 grams DME)

Miso choco stout cast out 22.5liter + 4 liter (3.5 liter water +400 gram choco powder and 750 grams DME and 500 grams miso )

Both kegs pitched AEB AY3 20grams
Final Sample Plato 12 Plato (not mixed with the DME) DME will give 2 Plato to the beer

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  • Last Updated: 2025-03-22 03:49 UTC