Chocolate Mullet Stout (CMS) - Beer Recipe - Brewer's Friend

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Chocolate Mullet Stout (CMS)

233 calories 26.2 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewer, Spring 2017, p 65
Calories: 233 calories (Per 330ml)
Carbs: 26.2 g (Per 330ml)
Created: Tuesday September 19th 2017
1.075
1.022
7.0%
25.9
45.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Pale 2-Row5.2 kg Pale 2-Row 38 2.5 69.3%
0.50 kg German - Dark Munich0.5 kg Dark Munich 36 10 6.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
0.50 kg New Zealand - Medium Crystal Malt0.5 kg Medium Crystal Malt 35.4 56.35 6.7%
0.25 kg New Zealand - Light Chocolate Malt0.25 kg Light Chocolate Malt - (late boil kettle addition) 32.7 456.85 3.3%
0.20 kg New Zealand - Roast Barley0.2 kg Roast Barley - (late boil kettle addition) 32.7 736.04 2.7%
0.20 kg Rolled Oats0.2 kg Rolled Oats - (late boil kettle addition) 33 2.2 2.7%
0.15 kg New Zealand - Dark Chocolate Malt0.15 kg Dark Chocolate Malt - (late boil kettle addition) 32.7 659.9 2%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Jade20 g Pacific Jade Hops Pellet 13 Boil 45 min 25.88 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 45 min.
360 g Dutch Cocoa Powder Flavor Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 10 min.
1 kg Raspberries Flavor Primary 5 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 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
Gypsum 2g
Calcium chloride 3g
Chalk 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike Temp. - 70C Temperature -- 67 °C 45 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.9 L) 34.9
Mash volume with grains (equipment estimates 39.6 L) 39.5
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Bairds Pale Ale (5.2kg)
Weyerman Munich 2 (500g)
BB Crystal Medium (500g)
Gladfields Light Chocolate (250g)
Gladfields Roasted Barley (200g)
Gladfields Dark Chocolate (150g)
Dutch cocoa dropped from 500g to 360g (Nestle Plaistowe)

26/9/17

  • Boil time dropped to 45 from 90 min, mash dropped from 60 to 45 min.
  • Dark grains added with 20 min left in mash.
  • Not sure if cocoa added much to the OG but it was WAY higher than my usual efficiency.
  • Fermenter temp dropped to 11C on first night due to a themostat problem and fermentation didn't kick in till almost 24 hrs after pitching then it fermented hard.

    2/10/17
  • 1kg of frozen raspberries added to primary, really thick krausen like a chocolate milkshake, hard to read SG due to thick foam, approx 1024 ish.

    9/10/17
  • Super thick and tons of chocolate, lots of gas trapped in suspension, starting to get raspberry flavour, cold crashed to 0.6

    13/10/17
  • Bottled using drops, FG 1022


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  • Last Updated: 2017-10-14 01:19 UTC