SoppRot Chocolate & Coffee Milk Stout - Beer Recipe - Brewer's Friend

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SoppRot Chocolate & Coffee Milk Stout

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 70 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Wild Sensing Brewing
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Saturday December 9th 2017
1.065
1.015
6.6%
21.4
35.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 61.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 10.3%
400 g American - Caramel / Crystal 60L400 g Caramel / Crystal 60L 34 60 4.1%
0.40 kg Dry Malt Extract - Light0.4 kg Dry Malt Extract - Light 42 4 4.1%
400 g Lactose (Milk Sugar)400 g Lactose (Milk Sugar) 41 1 4.1%
0.30 kg Brown Sugar0.3 kg Brown Sugar 45 15 3.1%
300 g German - Chocolate Wheat300 g Chocolate Wheat 31 413 3.1%
200 g American - Black Malt200 g Black Malt 28 500 2.1%
200 g American - Caramel / Crystal 150L200 g Caramel / Crystal 150L 33 150 2.1%
200 g American - Chocolate200 g Chocolate 29 350 2.1%
200 g American - Roasted Barley200 g Roasted Barley 33 300 2.1%
100 g German - Carafa III100 g Carafa III 32 535 1%
9,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Cascade50 g Cascade Hops Pellet 7 Boil 60 min 21.38 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Oak chips Flavor Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
2 tsp Cocoa powder Flavor Boil 5 min.
30 g Coffee bean Flavor Boil 5 min.
1 each Vanilla bean Flavor Boil 0 min.
150 g Cocoa nibs Flavor Secondary 7 days
50 g Oak chips in Rom Flavor Secondary 7 days
200 ml Plantation rom Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 1113 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Base malt + oats Infusion -- 68 °C 60 min
Dark malt Infusion -- 68 °C 30 min
27 L Fly Sparge -- 75 °C --
Temperature -- 75 °C 10 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.9 L. Suggest reducing initial water volume to 45.4 L and adding 1.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 24.1
Mash volume with grains 29.8
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 31.6 L) 32.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 46.9 L) 48
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 40
Going into fermentor 40
Total: 56.8  
Equipment Profile Used: System Default
"SoppRot Chocolate & Coffee Milk Stout" Sweet Stout beer recipe by Wild Sensing Brewing. All Grain, ABV 6.55%, IBU 21.38, SRM 35.79, Fermentables: (Maris Otter Pale, Flaked Oats, Caramel / Crystal 60L, Dry Malt Extract - Light, Lactose (Milk Sugar), Brown Sugar, Chocolate Wheat, Black Malt, Caramel / Crystal 150L, Chocolate, Roasted Barley, Carafa III) Hops: (Cascade) Other: (Oak chips, Whirlfloc, Cocoa powder, Coffee bean, Vanilla bean, Cocoa nibs, Oak chips in Rom, Plantation rom)
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  • Last Updated: 2018-11-18 21:10 UTC