Debbies Black Forest Gateaux Stout - Beer Recipe - Brewer's Friend

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Debbies Black Forest Gateaux Stout

218 calories 19.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Debbie
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Tuesday April 3rd 2018
1.071
1.014
7.5%
59.2
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 50%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 25%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 12.5%
0.50 kg Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark 44 30 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 8 Boil 50 min 59.21 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cacao nibs Flavor Whirlpool 0 min.
250 ml natural organic sour cherry extract Flavor Whirlpool 0 min.
1 each vanilla pod Flavor Secondary 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dark or demerara sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L mash Infusion -- 67 °C 60 min
7 L dunk sparge Sparge -- 74 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25 L) 22.1
Mash volume with grains (equipment estimates 27.3 L) 24.4
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 21 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Volume into fermentor 15
Total: 22.1  
Equipment Profile Used: System Default
 
Notes

Mash the grains at 67c for 60 mins. Dunk sparge in 74c for 20 mins

Add hops at 50 min. Add the Dark DME at end of boil.

Soak 100g of cocoa nibs in 250ml natural organic sour cherry extract for 24 hours at to whirlpool at around 70c

Add 1 vanilla pod on secondary ferment, or with a week left in fermentor as a dry hop

Prime with dark or demerara sugar to around 2.2 Co2 vols

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  • Last Updated: 2018-08-09 23:19 UTC