Orange Ginger Dark Chocolate Stout - Beer Recipe - Brewer's Friend

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Orange Ginger Dark Chocolate Stout

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Meadhawg
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Friday October 14th 2016
1.078
1.019
8.3%
77.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 63.9%
3 lb American - Caramel / Crystal 120L3 lb Caramel / Crystal 120L 33 120 19.2%
1 lb American - Chocolate1 lb Chocolate 29 350 6.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.2%
0.40 lb Rolled Oats0.4 lb Rolled Oats 33 2.2 2.6%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 1.6%
0.50 lb Belgian Candi Sugar - Dark (275L)0.5 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 3.2%
15.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Columbus1.25 oz Columbus Hops Pellet 13.4 Boil 60 min 55.54 35.7%
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 7 Boil 20 min 17.57 35.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 7 Boil 5 min 4.63 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Dark Cocoa Powder Flavor Boil 10 min.
1 each Whirlfloc Tab Fining Boil 10 min.
2 oz Ginger Root - Pureed Flavor Boil 5 min.
2 each Orange Zest Flavor Boil 5 min.
4 oz Cacao Nibs Flavor Secondary --
3 oz Candied Ginger - Sliced Flavor Secondary --
1.50 oz Ginger Root - Thinly Sliced Flavor Secondary --
5 each Orange Zest Flavor Secondary --
3.50 oz Lactose Other Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3.4 oz       CO2 Level: 2.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Strike at 162 Infusion -- 155 °F 60 min
20 qt Sparge -- 165 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.63 26.5  
Mash volume with grains 7.84 31.4  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 2.61 g | 10.4 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

Add Candi sugar with 10 minutes left on boil.

Soak Cacao Nibs, Ginger, Candied Ginger, and Orange Zest in 2-3 oz vodka for 7 days to extract flavor and sanitize - add to secondary.


OG 1.077
FG. 1.027
ABV 7.05%

FG 1.024
ABV 7.45%



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  • Last Updated: 2016-11-20 20:15 UTC