HBC Sweet Chocolate Stout - Beer Recipe - Brewer's Friend

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HBC Sweet Chocolate Stout

181 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon & Steve
Calories: 181 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday December 28th 2015
1.054
1.018
4.7%
38.2
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Pale Malt (2 Row) US11 lb Pale Malt (2 Row) US 36.3 2 77.2%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 10.5%
1 lb American - Chocolate1 lb Chocolate 29 350 7%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5.3%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Fuggles1.75 oz Fuggles Hops Pellet 4.5 Boil 60 min 23.67 53.8%
1.50 oz Cluster1.5 oz Cluster Hops Pellet 6.5 Boil 15 min 14.54 46.2%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Chocolate Chips Sweetened Other Boil 30 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Add:
1.1 tsp Epsom
1 tsp Table Salt
1.2 tsp Baking Soda
0.9 tsp Lactic Acid for 5.3 ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Scarification Temperature -- 158 °F 45 min
Mash Out & Gelatinization Sparge -- 168 °F 10 min
Protein Rest Infusion -- 110 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

-Dark, sweet, malty, and full-bodied, roasted and toasty notes without astringency.
-Keep the pH of the mash fairly high, around 5.6
-Keep the Chloride to Sulfate ratio high, around 3 to 1.
-Ensure Chloride and Sodium are both > 100, but < 150.
-Keep temp of the mash up around 158°F.
-A thicker mash of around 1.25 quarts of water per pound of grain.

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  • Last Updated: 2015-12-28 17:52 UTC