019 - Choco-Stout - Beer Recipe - Brewer's Friend

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019 - Choco-Stout

187 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Ben
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday February 5th 2018
1.061
1.013
6.2%
29.3
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 40%
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 26.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.3%
0.70 kg American - Caramel / Crystal 120L0.7 kg Caramel / Crystal 120L 33 120 9.3%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 5.3%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 5.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Glacier40 g Glacier Hops Leaf/Whole 5.5 Boil 60 min 20.14 44.4%
50 g Glacier50 g Glacier Hops Leaf/Whole 5.5 Boil 10 min 9.13 55.6%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Écailles de cacao Flavor Primary 0 min.
1 L Extrait Cacao + eau Flavor Secondary 7 days
250 g Écailles de cacao Roties Spice Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 468 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
24 L Infusion -- 67 °C 60 min
5.7 L mash out Infusion -- 77 °C 15 min
18.9 L Sparge -- 70 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 17.1 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

250g Supplémentaires d'écaille (ROTIES AU FOUR) en secondaire

++++++++++++++++++

Brew Day: 8 Fevrier 2018
10:15: Mash @ 67'C
25L d'eau pour Mash ajusté Ph 8.1 à 6.5 (5ml acid Lactic)

Fly Sparge
14L sparge non ajusté (robinet) 90'C en descente.
Pre Boil: 1.050
(Vol1 X Grav1) / Grav2 = 29L @1.065 (oups)
ou
(Vol1 X Grav1) / Vol2 = 24L @1.079 (environ 8%)

Boil: 12:40 (38L)
12:40 - 40g Glacier
13:30 - 50g Glacier + Mousse d'Irlande + Chiller

Chilling:
250g D'écailles de fèves de Cacao de la Chaleur B Chocolat @ Whirlpool @75'C 15 minutes

OG: 1.061

10 Février:
1L d'extrait dans l'eau de 250g d'écailles (fait à 75-80'C) en fin primaire (pour sortir l'O2 du liquide) pour 10 jours. (l'huile et le gras au préalablement décanté à froid). Repasteurisé (70'C 5 minutes) et pitché @ High Kraeuzen
Dillution de 1L = OG:1.059 (6%)

12 février:
Petit film gras en surface.
Ajout de 250g d'écails de cacao grillés et asceptisés a four pour 7 jours.
Légé brassage de surface. (pas de splash)
Spin de tourie (fond)
FG: 1.022 (63%/75%) - 5.1%

7 Mars:
FG 1.018 (6% - avec sucrage)
Dextrose à 2.5g/L



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  • Last Updated: 2019-06-23 15:44 UTC