Cranberry chocolate stout? - Beer Recipe - Brewer's Friend

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Cranberry chocolate stout?

223 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Richard McAteer
Calories: 223 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday January 13th 2017
1.072
1.019
7.4%
45.6
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.35 kg German - Pilsner5.35 kg Pilsner 38 1.6 71.3%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 3.3%
0.20 kg German - CaraAroma0.2 kg CaraAroma 34 130 2.7%
0.20 kg American - Roasted Barley0.2 kg Roasted Barley 33 300 2.7%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 4%
0.20 kg American - Midnight Wheat Malt0.2 kg Midnight Wheat Malt 33 550 2.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Palisade56 g Palisade Hops Pellet 8 Boil 60 min 45.6 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla bean Flavor Secondary 3 days
80 g Cocoa powder Flavor Boil 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
N2JD7PJ
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Temperature -- 67.2 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.8
Mash volume with grains 23.7
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 18.1 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.5
Going into fermentor 22.5
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Cranberries were added to several Litres of wort, which was allowed to rest while the boil occurred; this wort was added back to the boil after 30 minutes, and new wort was added to the cranberries, for another 30 minutes. Vanilla was added as this is said to bring out the flavour of the chocolate. The oats were given a cereal mash to ensure that they could be converted.

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  • Last Updated: 2017-01-15 13:43 UTC