Chocolate Factory - Beer Recipe - Brewer's Friend

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Chocolate Factory

198 calories 25.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Erik
Calories: 198 calories (Per 330ml)
Carbs: 25.9 g (Per 330ml)
Created: Sunday April 22nd 2018
1.063
1.024
5.2%
35.7
39.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 kg United Kingdom - Maris Otter Pale0.8 kg Maris Otter Pale 38 3.75 61.1%
0.16 kg United Kingdom - Chocolate0.16 kg Chocolate 34 425 12.2%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 15.3%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) 41 1 11.5%
1.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.89 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 14 min 14.78 60%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Biersol Clarification Fining Boil 15 min.
50 g Cacao Nibs Flavor Secondary 0 min.
15 g Oak Chips Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.2
Mash volume with grains 5
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 8.6 L) 5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 10.8 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Going into fermentor 5
Total: 10  
Equipment Profile Used: System Default
 
Notes

Mashing temperature 68 degrees. Rack over to carboy right after you've cooled the beer down to about 20 degrees and then ferment for 7 days before second fermentation . At this time also add the cacao nibs and oak chips. Bottle fermentation for 7-10 days before enjoying the final beer.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-22 10:59 UTC