Baarley Man Chocolate Marshmallow Stout - Beer Recipe - Brewer's Friend

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Baarley Man Chocolate Marshmallow Stout

291 calories 30.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.33 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Thursday February 20th 2025
1.087
1.023
8.5%
57.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1.25 lb American - Roasted Barley1.25 lb American - Roasted Barley 33 300 8.6%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.2%
0.75 lb United Kingdom - Black Patent0.75 lb United Kingdom - Black Patent 27 525 5.2%
0.75 lb Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.2%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 60 min 38.71 50%
1 oz Cascade1 oz Cascade Hops Pellet 6.7 Boil 15 min 19.21 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Lactose Flavor Boil 10 min.
4 oz Cocao Nibs Flavor Boil 10 min.
2 each Vanilla Bean Spice Secondary 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.64 g | 26.6 qt) 6.39 25.6  
Mash volume with grains (equipment estimates 7.8 g | 31.2 qt) 7.55 30.2  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 4.33 17.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 6.39 25.6
Equipment Profile Used: System Default
 
Notes

Single infusion mash for 60 minutes
Mash out for 10 minutes

1oz Cascade at the start of 60 minute boil
1oz Cascade with 15 minutes

Add Lactose, Cocoa nibs, yeast nutrient and Irish moss at 10 minutes

Cool wort to pitching temp, add yeast and aerate with pure oxygen for 45-60 seconds.

Let wort fully ferment 10-14 days, then transfer to secondary fermenter add vanilla beans.

Let sit for 2-3 more weeks before transferring to Keg.

Force carbonate for 2-3 days at 25psi, after the 2-3 days change to serving pressure (6-8psi), serve and enjoy.

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  • Last Updated: 2025-02-22 04:35 UTC