Randy Watson Chocolate ale - Beer Recipe - Brewer's Friend

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Randy Watson Chocolate ale

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.56 gallons
Post Boil Size: 11.06 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Starter Hops
Hop Utilization: 98%
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Tuesday December 26th 2017
1.070
1.018
6.9%
18.8
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.08 lb US - Pale 2-Row17.08 lb Pale 2-Row 37 1.8 64.9%
1.84 lb Flaked Barley1.84 lb Flaked Barley 32 2.2 7%
1.78 lb Flaked Oats1.78 lb Flaked Oats 33 2.2 6.8%
1.49 lb American - Victory1.49 lb Victory 34 28 5.7%
2.04 lb United Kingdom - Pale Chocolate2.04 lb Pale Chocolate 33 207 7.8%
1.02 lb American - Caramel / Crystal 80L1.02 lb Caramel / Crystal 80L 33 80 3.9%
0.53 lb German - Carafa II0.53 lb Carafa II 32 425 2%
0.53 lb German - Carafa III0.53 lb Carafa III 32 535 2%
26.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Columbus0.8 oz Columbus Hops Pellet 14 Boil 60 min 18.77 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz cocoa powder Water Agt Boil 1 min.
2.50 tbsp Vanilla extract Spice Kegging 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.2 gal 168 °F target strike Strike 168 °F 154 °F 60 min
7.82 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.28 gal (49.12 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.28 gal (1.12 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.22 32.9  
Mash volume with grains 10.33 41.3  
Grain absorption losses -3.29 -13.2  
Remaining sparge water volume (equipment estimates 7.6 g | 30.4 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.28 g | 49.1 qt) 12.56 50.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.06 44.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.06 g | 44.2 qt) 10 40  
Total: 16.1 64.4
Equipment Profile Used: System Default
 
Notes

2-row, oats and flaked barley mashed at 154 F, pH 5.4
Dark grains which steeped concurrently in a different pot at 110F

8 oz Hershey' s Cocoa Powder Other Boil 1 min.

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  • Last Updated: 2020-12-10 10:18 UTC