Three Quarters Chocolate Cherry Stout - Beer Recipe - Brewer's Friend

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Three Quarters Chocolate Cherry Stout

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Reinhardt
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Sunday September 20th 2015
1.057
1.013
5.8%
37.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 64%
0.75 lb American - Caramel / Crystal 90L0.75 lb Caramel / Crystal 90L 33 90 6%
0.75 lb American - Blackprinz0.75 lb Blackprinz 36 500 6%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6%
0.75 lb American - Dark Chocolate0.75 lb Dark Chocolate 29 420 6%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 6%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 6%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Green Bullet1 oz Green Bullet Hops Pellet 10.4 Boil 60 min 36.97 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
64 oz Concentrated Cherry Flavor Primary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta Rest Temperature -- 150 °F 45 min
Alpha Rest Temperature -- 158 °F 30 min
Mash Out (Pull Basket) Temperature -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.85 g | 35.4 qt) 8.56 34.3  
Mash volume with grains (equipment estimates 9.85 g | 39.4 qt) 9.56 38.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Add 64 oz of Cherry Juice added 4 days into primary fermentation.

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  • Last Updated: 2015-09-20 01:13 UTC