Choc-A-Lotta stout - Beer Recipe - Brewer's Friend

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Choc-A-Lotta stout

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Claxtown
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday June 12th 2017
1.062
1.017
5.9%
34.5
43.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 68.1%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 12.8%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 4.3%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 12.6 Boil 45 min 34.51 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz cacao nib Flavor Secondary 0 min.
0.35 oz cocoa powder Flavor Whirlpool 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sparge -- 150 °F 60 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 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.27 g | 13.1 qt) 1.06 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.71 g | 22.8 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 5.09 20.4
Equipment Profile Used: System Default
 
Notes

soak cacao nibs in vodka for 5 days, freeze after straining to remove sludge.

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  • Last Updated: 2019-02-02 20:07 UTC