Be Twix'ed chocolate caramel stout - Beer Recipe - Brewer's Friend

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Be Twix'ed chocolate caramel stout

178 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday April 5th 2015
1.053
1.019
4.5%
30.8
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 66.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 6.7%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 6.7%
0.50 lb Great western crystal 120L0.5 lb Great western crystal 120L 34 120 6.7%
0.50 lb Great western crystal 75L0.5 lb Great western crystal 75L 34 75 6.7%
0.50 lb Brewers caramel0.5 lb Brewers caramel - (late boil kettle addition) 34 50 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior0.25 oz Warrior Hops Pellet 16 Boil 60 min 24.38 20%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 6 min 6.44 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Dark chocolate cocoa powder Flavor Secondary --
4 oz Cacao nibs Flavor Secondary --
8 oz Brewers Caramel Flavor Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.92 g | 23.7 qt) 5.41 21.7  
Mash volume with grains (equipment estimates 6.4 g | 25.6 qt) 5.89 23.6  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 5 g | 20 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.41 21.7
Equipment Profile Used: System Default
"Be Twix'ed chocolate caramel stout" Sweet Stout beer recipe by tedferris@hotmail.com. BIAB, ABV 4.46%, IBU 30.81, SRM 33.58, Fermentables: (Maris Otter Pale, Chocolate, Biscuit, Great western crystal 120L, Great western crystal 75L, Brewers caramel) Hops: (Warrior, Fuggles) Other: (Dark chocolate cocoa powder, Cacao nibs, Brewers Caramel)
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  • Last Updated: 2015-05-10 16:44 UTC