Belgian Chocolate Orange Stout# - Beer Recipe - Brewer's Friend

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Belgian Chocolate Orange Stout#

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
4.00 (1 Review)

Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday February 16th 2016
1.072
1.017
7.2%
53.7
41.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 44.4%
3 lb Canadian - Pale Wheat3 lb Pale Wheat 36 2 19%
3 lb American - Vienna3 lb Vienna 35 4 19%
1 lb American - Blackprinz1 lb Blackprinz 36 500 6.3%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 1.6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hop Shot5 g Hop Shot Hops Pellet 61 Boil 60 min 37.24 8.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 45.9%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 16.48 45.9%
2.18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Cocao Flavor Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 153 °F 120 min
Starting Mash Thickness: 0.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.6 qt/lb 2.36 9.5  
Mash volume with grains 3.62 14.5  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 6.44 g | 25.8 qt) 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
Total: 8.22 32.9
Equipment Profile Used: System Default
 
Notes

FG.1.068

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  • Last Updated: 2016-03-30 01:52 UTC