Chocolate Empirical Stout - Beer Recipe - Brewer's Friend

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Chocolate Empirical Stout

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
URL: http://brewingtv.com/recipe/2012/4/16/brooklyn-brewerys-chocolate-stout.html
Created: Sunday October 11th 2015
1.060
1.016
5.8%
35.9
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 75%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 8.3%
2 lb United Kingdom - Amber2 lb Amber 32 27 8.3%
2 lb United Kingdom - Chocolate2 lb Chocolate 34 425 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 31.6 80%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 4.26 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocoa Nibs Flavor Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg      
 
Target Water Profile
Hopkinsville, KY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 7 1 1 137
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.6 gal Temperature -- 154 °F 80 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.34 gal (49.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.34 gal (1.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 6.59 g | 26.4 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.4 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.25 61
Equipment Profile Used: System Default
 
Notes

Chocolate Empirical Stout (BYO mag Oct 2015)

5 gal, all grain
OG: 1.060
FG: 1.016
IBU: 30
SRM: 45
ABV 6%
9 lbs 2 Row Pale Malt
1.25 lbs Briess Caramel Malt
1.25 lbs Crips Amber Malt
1.25 lbs Simpson Chocolate Malt
4.0 oz Cocoa Nibs (15 Minutes)
7 AAU Northern Brewer hop pellets (90 minutes) (1 oz/28 grams at 7% AA)

Yeast 1084 Irish Ale) or White Labs WLP 004 Irish Ale Yeast


Mash the grains at 154F with 16 quarts of hot water for 90 minutes. Run off and spare with water to collect 6 gallons of wort. Boil for 90 minutes, adding hops and cocoa nips at time indicated. Separate wort from the tub, cool to 65-70F, and pitch yeast (2L starter) Ferment 5-7 days, then rack to keg or bottle in usual manner.

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  • Last Updated: 2015-10-12 01:04 UTC