Choc Raz Stout V2 - Beer Recipe - Brewer's Friend

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Choc Raz Stout V2

240 calories 26.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Grass Roots Brewing Clone of Buffalo Bayou Brewery
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Thursday August 17th 2017
1.072
1.020
6.8%
30.1
35.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 9.9%
7.50 lb Dry Malt Extract - Amber7.5 lb Dry Malt Extract - Amber 42 10 74.1%
1 lb American - Chocolate1 lb Chocolate 29 350 9.9%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 2.5%
6 oz Flaked Barley6 oz Flaked Barley 32 2.2 3.7%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 11.88 33.3%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 30 min 18.26 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Flavor Boil 10 min.
2.50 lb Raspberry Puree Flavor Boil --
1 lb Sour Cherry Puree Flavor Boil --
2.50 lb Raspberries (Frozen) Flavor Secondary 10 min.
1 lb Sour Cherries Crushed (Frozen) Flavor Secondary 10 min.
2 each Vanilla Bean Flavor Secondary 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.56 g | 26.2 qt) 3.94 15.8  
Mash volume with grains (equipment estimates 6.75 g | 27 qt) 4.13 16.5  
Grain absorption losses -0.3 -1.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes

-After boil, once at 170F (keep above 160F) dump purees into boil pot for 20 minutes.

-seedless raspberry puree, transfer into carboy

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  • Last Updated: 2017-08-18 03:21 UTC