Stout Porter with Chocolate - Beer Recipe - Brewer's Friend

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Stout Porter with Chocolate

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MetalMashBrewHaus
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday January 14th 2016
1.055
1.014
5.4%
38.8
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 66.7%
1 lb American - Chocolate1 lb Chocolate 29 350 9.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.5%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 4.8%
8 oz United Kingdom - Extra Dark Crystal 120L8 oz Extra Dark Crystal 120L 33 120 4.8%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7.6 Boil 60 min 29.42 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.7 Boil 10 min 9.4 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
1 tbsp 5.2 Stabilizer Water Agt Mash 1 hr.
6 oz Bakers Chocolate Flavor Boil 1 hr.
1 lb Lactose Other Boil 5 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Recirculate - HERMS Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.41 13.7  
Mash volume with grains 4.25 17  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes
  • Use 1500 ml of starter wort with Wyeast 1056.
  • Use 6 oz of Cocoa Nibs in the Secondary.
  • Place 1oz fresh cocoa nibs (in a SS tea ball) into the keg when kegging.
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  • Last Updated: 2016-02-28 19:41 UTC