Salted Caramel Chocolate Stout - Beer Recipe - Brewer's Friend

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Salted Caramel Chocolate Stout

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hapless Ginger Brew
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Sunday October 15th 2017
1.059
1.015
5.8%
28.6
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.59 kg United Kingdom - Maris Otter Pale1.59 kg Maris Otter Pale 38 3.75 61.4%
227.27 g Flaked Oats227.27 g Flaked Oats 33 2.2 8.8%
113.64 g United Kingdom - Chocolate113.64 g Chocolate 34 425 4.4%
90.91 g German - Chocolate Wheat90.91 g Chocolate Wheat 31 413 3.5%
68.18 g United Kingdom - Roasted Barley68.18 g Roasted Barley 29 550 2.6%
45.45 g American - Caramel / Crystal 10L45.45 g Caramel / Crystal 10L 35 10 1.8%
227.27 g Lactose (Milk Sugar)227.27 g Lactose (Milk Sugar) 41 1 8.8%
227.27 g Brown Sugar227.27 g Brown Sugar 45 15 8.8%
2,589.99 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.82 g Magnum6.82 g Magnum Hops Pellet 15 Boil 60 min 28.62 100%
6.82 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45.45 g Cocoa Nibs Spice Secondary 5 days
2.27 g Natural Rock Salt Spice Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
mash out Temperature -- 77 °C 20 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 6
Mash volume with grains 7.4
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 12.5 L) 11.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 15.7 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10
Going into fermentor 10
Total: 17.7  
Equipment Profile Used: System Default
 
Notes

This is Hapless Ginger Brew´s recipe. I´ve scaled it for a 10 liter batch to test it out.

230 G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)

All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days

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  • Last Updated: 2017-10-30 21:05 UTC