Coya's Bad Dog Chocolate Stout - Beer Recipe - Brewer's Friend

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Coya's Bad Dog Chocolate Stout

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Dughlas Brewing
Rating:
5.00 (1 Review)

Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday February 22nd 2015
1.061
1.014
6.1%
28.2
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 78%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 7.3%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 3.7%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 2.4%
12 oz American - Chocolate12 oz Chocolate 29 350 7.3%
2 oz United Kingdom - Coffee Malt2 oz Coffee Malt 36 150 1.2%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 18.16 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 10.01 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming sugar       Amount: 3/4 C to 2C H2O       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 15 30 40 165
60% Distilled Water to 40% Source Water
0.66 tsp Baking Soda & 0.99 tsp Epsom Salts
per 10 Gal Total H2O.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt H2O to 170 F to hit temp Temperature -- 152 °F 60 min
10 qt H2O to 190 to hit temp Infusion -- 168 °F 15 min
15.5 qt Collect 7.0 gal Wort Sparge -- 168 °F 40 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.08 12.3  
Mash volume with grains 3.9 15.6  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 5.46 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Preheat Igloo to 140-150 F
11.5 Qt strike water @ 170 F to hit 152 F temp.
Hold 60 min.
Add 10 Qt H2O @ 190 F to hit 168 F temp
Hold 15 min.
Sparge with 15.5 Qt 168 F H2o & collect 7.0 Gal Wort.
Boil time is 60 min Add Hops, Irish Moss, Cocoa @ times.
Chill to 65-70 F
Aerate 60 sec & Pitch yeast
Ferment @ 68 F 14 days.
Batch Condition 21 days @ 70 F @ 2.5 vol CO2 with 3/4 C corn sugar- 2 C H2O.
Est OG 1.062 Act OG
Est FG 1.018 Act FG
Est ABV 5.79% ABV
Brewed 03-29-2015
Ferment
Bottle
Ready




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  • Last Updated: 2015-12-20 23:14 UTC